Gluten Free French Toast Casserole with Crumb Topping
A make-ahead gluten-free French toast casserole transforms bagels into a custardy, comforting breakfast or brunch dish. Eggs and coconut milk create a rich custard base infused with warm cinnamon and nutmeg, while cubed toasted bagels soak up the mixture before baking. The buttery, cinnamon-sugar crumb topping adds textural contrast and depth. This version uses vegan butter and naturally dairy-free coconut milk, making it accessible to multiple dietary needs. Best served fresh from the oven with berries and maple syrup, it's ideal for feeding a crowd at weekend brunch, holiday gatherings, or when you need an impressive dish that comes together with minimal hands-on effort. The overnight soaking method means you can assemble it the evening before baking.
Ingredients
Instructions
- 1
Whisk eggs and coconut milk together in a large bowl.
- 2
Stir in cinnamon and nutmeg.
- 3
Add cubed bagels and let soak for 30 minutes.
- 4
Preheat oven to 350 degrees Fahrenheit.
- 5
Pour bagels and custard mixture into a prepared 9x13 baking dish.
- 6
Make crumb topping by combining flour, brown sugar, nutmeg, and vegan butter in a bowl, blending with a pastry blender until combined.
- 7
Sprinkle topping over bagels.
- 8
Bake until a butter knife inserted in the center comes out clean, 55-65 minutes.
- 9
Serve with fresh berries and maple syrup.
Tips
Cube bagels while still warm or slightly toasted for easier handling and better absorption of the custard mixture. Cold, hard bagels may break apart during soaking.
Use a pastry blender or two forks to work the vegan butter into the flour and sugar until the mixture resembles coarse breadcrumbs. Overmixing creates dense topping instead of crumbly texture.
Assemble the casserole up to 12 hours ahead, cover, refrigerate, then bake when ready. This deepens flavor and allows the crumb topping to adhere better.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325 degrees Fahrenheit until warmed through.
Assemble through the topping step, cover tightly, and refrigerate up to 12 hours before baking.
Serve warm with fresh berries and maple syrup. Pairs well with bacon, sausage, or fresh fruit salad.
Common Mistakes
Do not skip the 30-minute soak to avoid dry, tough casserole with poor custard absorption.
Do not overbake to avoid rubbery eggs and overly firm crumb topping; use the butter knife test.
Do not pack the crumb topping down to avoid dense, heavy texture instead of light crumbles.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
5
FAQ
Can I make this the night before?
Yes. Assemble through the topping step, cover, and refrigerate up to 12 hours. Bake directly from the refrigerator, adding 10-15 minutes to baking time. This also deepens the flavors.
What if I don't have The Greater Knead bagels?
Use any gluten-free bagels or substitute with gluten-free bread cubes, challah, brioche, or thick-cut wheat bread. Toast them lightly first to prevent sogginess and ensure proper custard absorption.
Can I freeze leftover casserole?
Yes. Cool completely, wrap tightly in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the refrigerator and reheat covered at 325 degrees Fahrenheit until warmed through.