If you are a fan of bread pudding or French toast, you’ll definitely enjoy this gluten free breakfast bake. Use your favorite fruit whether it be peaches, berries or apples. You can even use gluten free pie filling such as apple. Libby’s and Wilderness brands are gluten free. You can make the bread on the dry side like you would when making French toast, or you make it a bit wet such as bread pudding. See the tips suggestions below. Meanwhile, this makes a wonderful dish for brunch.
You can make this in a 9 x 9-inch baking dish or see the Tips section to learn how calculate the recipe out for a 9 x 13-inch dish. You can use a number of homemade gluten free bread recipes. I enjoy ones made with oat flour, but you can substitute sorghum flour for oat any time. See the below links for my suggestions. I used the recipe without tapioca.
Gluten Free Oat Bread (without Tapioca)
Gluten Free Oat Bread Machine Recipe with Gluten Free Setting
Gluten Free Bread Machine Recipe – Oat Bread
Gluten Free Oat Bread (or Sorghum)
Dairy-Free Gluten Free Sandwich Bread Recipe: Oat Bread (or Sorghum)
Gluten Free Oat Bread Recipe with Cinnamon and Cranberries – Perfect for the holidays!
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An extremely delicious and easy way to make French toast for a crowd. Use your favorite fresh or canned fruit, or even pie filling.
Ingredients:
- 8 slices gluten-free bread, cut into 3/4 to 1-inch cubes
- 1 15-oz. can gluten-free peaches in light juice/syrup. drained and liquid reserved
- 8 egg yolks
- 1 1/4 cups 1% fat milk
- 1 teaspoon pure vanilla extract
- 1/4 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1/3 cup 100% pure maple syrup, warmed (optional)
- 1/2 recipe The Perfect Sweetened Whipped Cream (optional)
Instructions:
- Bake gluten-free bread as instructed in link above, or use your favorite gluten-free bread. If using homemade bread, allow it to cool for at least 20 minutes , preferably 2 hours, on wire rack.
- Oil a 9 x 9-inch glass baking dish.
- Slice about 8 slices of the bread into 3/4 to 1-inch squares and place into the baking dish. Slice and freeze the remaining bread.
- Bury some of the sliced peaches in the bread cubes and lay some on top.
- Preheat the oven to 375°F.
- In medium bowl, whisk the egg yolks, milk and vanilla and pour over the bread cubes.
- Combine the heavy whipping cream and about half the syrup/juice that you reserved from the canned peaches. Then pour it over the bread cubes and peaches.
- Sprinkle with cinnamon and bake for about 35 minutes (shorter for a bread pudding texture and longer for the average French toast texture) or until brown and crunchy on top. If you over-bake it, pour some cream on top and bake it for a couple more minutes.
- Once baked, set aside to cool about 5 minutes. Serve immediately with warm maple syrup or dollops of whipped cream.
Tips
To make this in a 9 x 13-inch dish, divide the ingredient amounts by 2 and multiply by 3. You will then make 1 1/2 times this amount.
You can substitute 3 whole eggs for the egg yolks, but it will make the bake dryer. If you enjoy a traditional French toast texture, fee free to use whole eggs.
You don’t mention when to add the peaches.
Elizabeth,
sorry about that. The recipe is now updated. You arrange the peach slices among the bread cubes, some on top and others buried under some of the cubes.
Enjoy!
Carla