An easy, make-ahead Overnight French Toast Casserole made with layers of gluten-free bread and a cinnamon swirl, finished with cream cheese icing. Perfect for brunch any time of year.

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Gluten Free Overnight French Toast Casserole

Back-to-school always puts me in the mood for cozy, autumnal recipes — think pumpkins, apple picking, flannel, and lots of baking. After finishing my cookbook manuscript and photos, I finally had time to make the seasonal recipes I’d been planning for months.

The beauty of this Gluten Free Overnight French Toast Casserole is its versatility. Though it feels like a fall or holiday dish, the cinnamon swirl works any time of year. It’s ideal for holiday brunches, potlucks, or a special weekend breakfast. Best of all, it’s a make-ahead recipe: assemble it the night before and bake it in the morning, or prepare it on the weekend for breakfasts all week.

One advantage of this casserole is the layered presentation. Instead of cubing the bread, I layer whole slices and spread the cinnamon filling between them. This creates distinct layers that look beautiful when baked and makes assembly simpler.

If you prefer individual portions, you can adapt the recipe into muffins or smaller servings — layer the cinnamon swirl between slices the same way. Leftovers freeze well when sliced; reheat individual portions as needed for quick breakfasts.

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What kind of bread should I use?

I used Udi’s Delicious Soft White Sandwich Bread (24 oz.) because the larger, softer slices work wonderfully in this casserole. The bigger slices make layering easier and give the finished dish a tender texture. I used the entire loaf except for one slice and left most slices whole, with only a couple halved to fit the pan.

For a dairy-free option, substitute unsweetened coconut milk for the milk and half & half used in the custard, and use a dairy-free cream cheese icing. This maintains the cinnamon-roll flavor without dairy.

Toppings and serving suggestions

I like a light drizzle of cream cheese icing on top to recreate that cinnamon-roll finish without the extra labor. The icing is optional but highly recommended. Serve with a little pure maple syrup and fresh fruit or a simple fruit salad for a balanced, festive brunch.

This casserole is easy enough for a weekday breakfast when you need something quick, but special enough for holidays. Enjoy!

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Gluten Free Overnight French Toast Casserole with Cinnamon Swirl

Ingredients

For the Filling:

• 1 cup light brown sugar
• 2 Tablespoons ground cinnamon
• ½ cup butter, melted

For the French Toast:

• 15 slices of Udi’s Delicious Soft White Sandwich Bread (see notes)
• 6 large eggs
• 1 cup milk
• 1 cup half & half
• 2 Tablespoons granulated sugar
• 1 Tablespoon pure vanilla extract
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground nutmeg
• 2 teaspoons raw sugar (optional)

For the Icing:

• 4 oz. cream cheese, room temperature
• 4 Tablespoons butter (¼ cup), softened
• 1 ½ cups powdered sugar
• ½ teaspoon pure vanilla extract
• 2–4 Tablespoons milk

Instructions

1. Make the filling by stirring the brown sugar, cinnamon, and melted butter until combined. Set aside.
2. Grease a 9×13-inch dish. Place a single layer of bread on the bottom (mine fit 4 whole slices and one halved slice).
3. Spread half the cinnamon mixture over the first layer, covering to the edges.
4. Add a second layer of bread, spread the remaining cinnamon mixture, then add the final layer of bread.
5. Whisk together eggs, milk, half & half, granulated sugar, vanilla, salt, and nutmeg until combined. Pour the custard slowly over the bread, making sure to wet the top pieces.
6. Gently press the top layer so the bread soaks up the custard. Cover tightly with plastic wrap and refrigerate overnight.
7. When ready to bake, preheat the oven to 350°F and let the casserole sit at room temperature while the oven heats. Sprinkle raw sugar on top if desired.
8. Bake 40–50 minutes, until the top is golden and the cinnamon swirls bubble at the sides.
9. While baking, make the icing: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and 2 tablespoons milk. Beat until creamy. Add more milk for a thinner drizzle if desired.
10. Serve the casserole warm with cream cheese icing, maple syrup, and fresh fruit.

Notes

1. I use Udi’s larger slices from the 24 oz. package. If your loaf is frozen, defrost 24 hours before using.
2. For dairy-free, use unsweetened coconut milk in place of the milk and half & half. Use a dairy-free cream cheese icing if needed.
3. Store leftovers refrigerated and reheat before serving. You can also slice and freeze individual portions.

Nutrition Information

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