Overnight Cinnamon Roll French Toast Casserole

This Cinnamon Roll French Toast Casserole is the the absolute best holiday brunch. It literally taste just like a cinnamon roll, without all the work of making cinnamon rolls. Plus, it’s great to prepare the night before and either bake up for guests at home, or to bring along to a pot luck brunch. Trust me, you are going to love this one. Made in partnership with my friends at Ello Products.

Cinnamon roll French toastCinnamon Roll French Toast Casserole

Would you believe me if I told you, you could make an easy breakfast to feed a crowd, prepared the night before, that will leave your whole house smelling like legit cinnamon rolls? Based off of these photos, I hope you believe me because this overnight French toast bake is the real deal. It taste just like cinnamon rolls, but it’s so easy to prepare! The hardest part is waiting for this dish to cook long enough before you can dig in. Plus, it can be made gluten-free, dairy-free and refined sugar free. 

Ingredients for Overnight French Toast Bake

  • White Bread (we used gluten-free, but use what you need to!)
  • Milk (we used almond milk to keep it dairy-free)
  • Eggs
  • Coconut Sugar
  • Cinnamon
  • Butter (or ghee, or coconut oil for dairy-free)

We also topped this French toast with a dairy-free glaze made from cashew cream and maple syrup. It was heavenly. You could also top it with a standard powdered sugar glaze by mixing together powdered sugar and a place of milk, until it’s reached the consistency you’d like.

Overnight French toast bake made from bread

How to Make a French Toast Casserole?

It couldn’t be easier. You cube up some bread. It’s best if you can either do this ahead of time, and leave the bread out to dry out, or you can toast the bread in the oven beforehand. This step isn’t absolutely essential, but it improves the texture of the final dish, especially if you are using gluten-free bread. 

Next you place half the cubed bread cubes in a greased 9×13″ baking dish. We love using it in our Ello DuraGlass Bakeware Containers because they have a matching lid that makes this the perfect prep, bake and serve container for an overnight French toast.

Then you sprinkle a cinnamon roll sugar mixture over the bread crumbs. Top that with the remainder of the bread cubes. Next, pour over a mixture of eggs and milk and push down on the bread cubes to make sure all of it gets in contact with the milk. Sprinkle the remaining cinnamon sugar over the bread. Then cover the dish and let rest overnight!

When you are ready to bake in the morning, preheat the oven and pop the lid off the bakeware. Place in the oven and bake until cooked through. 

And finally, drizze that cinnamon roll french toast for a more authentic look and taste.

Pouring custard over a French toast casserole

Why we Love Ello Bakeware for Making this Dish

To make this extra portable I love baking this in Ello DuraGlass Bakeware Containers. For this recipe we’re using the 9×13 baking dish. These durable glass baking dishes are perfect for both cooking at home and bringing food along to cook on the go. What makes this line of bakeware special is that they come with a protective silicone sleeve that doubles as a trivet so a dish can go from the freezer or refrigerator, to the oven and then right to the table.

That makes these Ello DuraGlass Bakeware with matching lids perfect for holiday baking, especially for make-ahead and on-the-go dishes. Each container is perfectly portable and pretty cute too so it works as both bakeware and a serving dish. I love that the lid first on perfectly when I store this overnight French toast bake in the refrigerator.

I love using glass both for baking and for storage because it’s free of harmful chemicals, can be heated in the oven, and is (top-rack) dishwasher safe. Plus the crystal clear Tritan lid and colorful silicone sleeve let’s me easily see what is in the containers so I can keep my refrigerator more organized. This is especially helpful during the busy holiday season when there is a lot of food being cooked and prepared ahead of time.

Scoop of cinnamon roll French toast bake

Do you need to prepare this overnight?

Casseroles are a perfect make-ahead dish. This French toast casserole tastes better when the bread has a chance to soak up the egg and milk mixture. We did test this baked right after preparing the dish and it still tastes great, but not all of the custard is absorbed at that point, so you will notice some of it baked up in the dish. We do recommend you prepare it the night before, though in a pinch, it can be baked right away. We know this is the perfect holiday brunch dish because there are two ways to prep for it ahead of time.

  1. This dish is obviously prepared the night before. You can either bake the dish at home for guests, or snap on the lid and bake fresh at your destination. This is a good option if you are traveling with this dish, but want to eat it freshly baked.
  2. Or you can fully bake this dish and reheat. This entire dish can be prepared fully, except for the glaze, cooled completely and then stored in the refrigerator, for up to 1 day, until ready to serve. Reheat the dish in a warm oven until heated through. Then drizzle it with the glaze.

Cinnamon roll French toast casserole

If you like this breakfast recipe, check out these others:

Grab-and-Go French Toast Cups

Prep Time 10 min Cook Time 45 min Total Time 0:55 Serves 12

Ingredients

Optional

Directions

  • Make batch of bread following directions on the recipe
  • Once cooled, cut into cubes
  • In a bowl, whisk together eggs, vanilla, cinnamon, and milk
  • Dip bread into the mixture covering all sides of the bread, repeat until all sticks are coated
  • Let sit for 5-10 minutes until bread is soaked
  • Line a muffin tin with silicone baking liners
  • Place 4-6 pieces of the coated bread, or more until filled
  • Pour any remaining egg mixture into each tin once filled
  • Bake for 20-25 minutes until no longer wet
  • Serve with organic powdered sugar and maple syrup
  • Store remaining in the refrigerator until ready to eat
  • Recipe Notes

  • *Double the recipe and bake in a loaf pan lined with parchment paper
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Gluten Free Pumpkin Bread

    If it’s Fall, then you have to make this easy, one-bowl Gluten Free Pumpkin Bread! This perfectly spiced loaf is so moist and made using a nut-free blend of coconut and tapioca flour. It’s also dairy-free and refined-sugar free and the perfect weekend (or weeknight!) baking project.

    A bite taken out of gluten free pumpkin breadGluten Free Pumpkin Bread

    Pumpkin season is coming in hot! With our tutorial on making Homemade Pumpkin Puree and Pumpkin Butter this week, it only seems fitting to make up a pumpkin bread to utilize both. Easting a loaf of this is almost a fall right of passage, at this point! And, this Gluten Free Pumpkin Bread will be loved by everyone, whether you need to be gluten free or not. It’s perfectly spiced, moist and so tender! Plus, it’s made all in one bowl, is gluten, nut, dairy and refined sugar free.

    paleo pumpkin bread batterPumpkin Bread Ingredients

    We tested this with both homemade pumpkin puree and store-bought canned pumpkin puree!

    • Pumpkin Puree
    • Pumpkin Pie Spice
    • Cinnamon
    • Eggs
    • Avocado Oil
    • Coconut Sugar
    • Coconut Flour
    • Tapioca flour
    • Baking Soda
    • Baking Powder
    • Salt

    Sliced gluten free pumpkin breadOptional Add-In Ingredients

    We kept it pretty simple for this pumpkin bread recipe. But there is lots of room to add in additional flavors here! Some good choices to mix in with the batter would be:

    • Chocolate chips
    • Chopped pecans
    • Chopped walnuts
    • Raisins
    • Dried Cranberries

    To use, fold in about a 1/2 cup of your optional add-in, after the batter has been mixed.

    How to Store Gluten Free Pumpkin Bread

    Store this pumpkin bread covered at room temperature for up to 2 days. For longer storage, place in the refrigerator. You can also freeze this loaf for up to two months! Defrost at room temperature.

    slice of paleo pumpkin bread with pumpkin butter on a plate

    If you like this pumpkin recipe, check out these others:

    If you like this fall-inspired recipe, check out these others:

    Watch the video:


    Gluten Free Pumpkin Bread

    Prep Time 00:10 Cook Time 00:45 Total Time 00:55 Yields 8-10 slices

    Ingredients

    Directions

    1. Preheat oven to 350ºF and line a 8" x 5" loaf pan with parchment paper.
    2. In a large bowl whisk together eggs, oil, pumpkin puree, coconut sugar and vanilla until combined. Add to the bowl coconut flour, tapioca flour, pumpkin pie spice, baking soda, baking powder, cinnamon and salt and whisk until fully combined.
    3. Pour batter into prepared loaf pan and smooth over the top.
    4. Bake in preheated oven for 45-50 minutes until a toothpick inserted in the middle comes out clean.
    5. Let cool slightly before serving. Serve with butter or pumpkin butter.

    Recipe Notes

    1. If your coconut flour is very clumpy, sift it first before using.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Slow Cooker French Onion Soup (Gluten-Free)

    This gluten-free and healthy Slow Cooker French Onion Soup is comfort food at it’s finest. It’s made using simple ingredients you likely already have in your pantry, is largely hands-off cooking, is an economical meal and is so rich and flavorful. It can be eaten as is as a light soup, or more traditionally topped with melted cheese and either store-bought or homemade bread.

    Slow Cooker French Onion SoupSlow Cooker French Onion Soup

    French Onion Soup is such a classic comfort food, it’s hard not to love. If you’ve only eaten it at restaurants you might think it’s difficult to make because it’s SO rich and flavorful, but truly it isn’t that hard at all! And we’ve made it even easier by throwing the whole thing in the slow cooker for easy, hands-off cooking! This Slow Cooker French Onion Soup is a great example of taking really basic pantry items like onions, broth and a few other simple ingredients and turning it into something amazing by slow and low cooking. Recipes using pantry staples are a great to have in your back pocket on days when you don’t have time to run to the grocery store but still want to be able to cook up a great meal for your family.

    Crock Pot French Onion Soup

    What is French Onion Soup Made Of

    Traditionally French onion soup is made by slowly caramelizing onions on the stove top, which can require lots of babysitting and stirring to make sure the onions don’t burn. The onions are then coated in flour and simmered for longer with broth. This Slow Cooker French Onion Soup recipe however takes all the amazing flavors of this bistro classic and tosses them all in the slow cooker to make while you are busy doing other things! The first step is to cook all the onions for about 6 hours, which doesn’t require any stirring. This step can have some wiggle room if you are about and about because it’s hard to burn onions in the slow cooker, so if you aren’t home during the end of the 6 hours of cook time, the onions will likely be fine for 2-3 hours after. Next you simmer the onions in the broth for the remainder 2 hours of cooking time. Classic French onion soup is topped with a large crouton-like piece of bread and cheese. We’ve given directions on how to do this, but truly you can leave this off and this soup is still really flavorful!

    What is the best onion to use for French onion soup

    This Slow Cooker French Onion Soup recipes uses two kinds of onions. Yellow onion are more sweet with a really bright flavor and red onions have more depth with a touch of bitterness. Together they make a really nuanced and flavorful french onion soup!

    Healthy Slow Cooker French Onion Soup

    Can you cook French Onion Soup in the Instant Pot?

    The short answer is: yes! We’ve included the directions for cooking this soup in the Instant Pot in the notes section of this recipe. However we have to say that it is a little bit more hands on cooking than the slow cooker version.

    If you like this slow cooker SOUP recipe, try these other favorites:

    Want to try other crock pot comfort food favorites? Try these:

    Watch the video:


    Slow Cooker French Onion Soup
    Serves 8
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    Prep Time
    15 min
    Cook Time
    8 hr
    Prep Time
    15 min
    Cook Time
    8 hr
    Ingredients
    1. 3 tablespoons grass-fed butter
    2. 1 tablespoon extra-virgin olive oil or avocado oil
    3. 4 white onions, sliced
    4. 2 red onions, sliced
    5. 1 tablespoon coconut sugar
    6. 3 cloves of garlic, minced
    7. 1/4 cup balsamic vinegar
    8. 2 teaspoons dried thyme or 2 fresh thyme sprigs
    9. 2 bay leaves
    10. 1 teaspoon salt, more to taste
    11. 1 teaspoon black pepper, more to taste
    12. 7 cups beef broth
    13. 1/2 teaspoon fish sauce
    14. 1 tablespoon arrowroot flour
    15. Optional: chili flakes
    16. Options: 1/4 cup shredded Gruyere cheese
    17. Optional: 1/4 cup shredded mozzarella cheese
    18. Optional: 1 batch bread (see recipe here)
    Instructions
    1. Place butter and oil in the bottom of your slow cooker insert.
    2. Add in sliced onions, coconut sugar, garlic, balsamic vinegar, half the salt and pepper, thyme and bay leaves. Toss to coat and cook on low for 6 hours.
    3. After 6 hours, add in beef broth, fish sauce, arrowroot flour, and the remaining salt and pepper.
    4. Let cook for the remaining 2 hours. Remove bay leaves and thyme sprigs if using fresh thyme. Taste and add salt and pepper as desired.
    5. Heat the oven to 350°F. Divide the soup between oven-safe bowls. Top each with a slice (or two) of toasted bread and sprinkle cheese in a thick layer over the bread and up to the edge of the bowl. Bake for 20 to 30 minutes until cheese is bubbling. Broil on high for 1 minute.
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Easy Gluten-Free and Nut-Free Rolls

    If you love my popular paleo sandwich bread recipe, but are looking a gluten free nut free bread recipe, it’s finally here! The BEST Nut-Free Bread! It’s fluffy and perfect for a sandwich, french toast, or anything you’d love a slice of bread for!

    The BEST Nut-Free Paleo Bread

    Gluten and Nut Free Rolls

    I am so excited we finally perfected a nut-free version of my classic sandwich roll recipe that is loved by so many of you. Whether you are allergic to almonds, or want to send a nut-free bread in a school lunch box, you will absolutely love this nut-free alternative made with nut-free flours! The texture is just right. It will be your new favorite bread recipe.

    gluten free nut free bread

    This gluten-free sandwich bread is just like a classic roll! This nut-free version uses oats so if you avoid oats/oat flour, make my classic paleo bread here.

    Watch the video here:

    I love making sandwiches with my:

    gluten free rolls as a sandwich

    Use this nut-free gluten-free bread recipe in:

    • Sandwiches
    • French Toast Sticks
    • Homemade Croutons (recipe in my cookbook)
    • Toasted for Bruschetta (recipe in my cookbook)

    Italian sub on a roll stacked up

    The BEST Nut-Free Bread (Gluten-Free)

    Prep Time 00:07 Cook Time 00:15 Total Time 00:22 Yields 4

    Ingredients

    Directions

    1. Preheat oven to 350°F.
    2. In a bowl combine oat flour, tapioca, baking powder, and dash of sea salt.
    3. Add in eggs and apple sauce and mix to combine.
    4. Grease round molds or large mason jar lids and place on a greased baking sheet.
    5. Pour batter into molds until it just barely reaches the top.
    6. Bake for about 15 minutes, or until a toothpick comes out clean (see note).
    7. Let cool slightly, slice in half, and serve.
    8. Store in the refrigerator.

    Recipe Notes

    1. We tested this with homemade oat flour and store-bought oat flour, which is much finer, and preferred the texture with the store-bought version. We don't recommend making this with homemade oat flour.
    2. Baking time might vary slightly based on how thin or thick you make your rolls.
    3. I use round molds or mason jar lids, and it yields 4 fluffy sandwich rolls.
    4. If you want my classic bread made with almond flour, go here.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    The BEST Paleo Bread (5-Ingredients and One Bowl)

    This super popular paleo bread recipe has the perfect texture and is such a satisfying grain-free, gluten-free, dairy-free bread. It’s perfect for a sandwich, burgers or a slice of toast with nut butter! It uses almond flour and tapioca flour and the batter is put together in just one bowl, making this so incredibly easy to make! Want to to make it but can’t have nuts? We also made this nut-free with this recipe here so everyone can make it and we’ve recently updated this recipe to include instructions on how to make as a bread loaf too!

    Paleo bread

    How to make paleo sandwich bread

    This recipe is one of my most popular paleo recipes and for good reason! This recipe can be made in both a loaf pan, or also as rolls. This paleo bread is gluten-free, grain-free, fluffy, sliceable, and TOTALLY BREAD-LIKE with the best texture! Plus, it’s simple to prepare made all in one bowl without any kneading or rest time.

    I wasn’t a fan of gluten-free bread, whether store-bought or homemade, until this recipe. I always felt they were dense, not the right flavor, or difficult to make. But this paleo bread recipe? It has  the right flavor and it’s fluffy, soft, air-y, and with the perfect bread-like texture.

    The BEST Nut-Free Paleo Bread

    Can this be made as rolls or a loaf bread?

    Originally when this recipe was first made a few years back the bread was made either as rolls, or as a long square loaf. I LOVE making it that way, but per request we’ve done some recent testing to include instructions on how to make it as a loaf pan! This is such a great update and hope you enjoy it too!

    Watch how to make it:

    Paleo sandwich bread

    Here’s what you need to make it:

    • almond flour
    • tapioca flour
    • eggs
    • unsweetened apple sauce
    • baking powder
    • fine sea salt

    We’ve made some updates to this recipe!

    This bread recipe has long been a reader favorite and a cornerstone recipe for Lexi’s Clean Kitchen! We’ve recently made some updates to it to include some instructions on how to make it into a loaf pan. We still enjoy the paleo rolls, and prefer making them that way but so many requested the ability to make this into a loaf pan, so we put it through some testing to get it to be able to do that! We call for using a smaller than average sized loaf pan, a 7.75″ x 3.75″ that way you get the proper rise for the loaf. If you use a bigger one the bread loaf won’t be as tall.

    What kind of bread can you eat on the Paleo diet?

    Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! The combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!

    The BEST Nut-Free Paleo Bread

    How to use the bread:

    If you like this paleo recipe, check out these others:

    Paleo Sandwich Bread

    Prep Time 7 min Cook Time 15 min Total Time 0:22 Serves 4

    Ingredients

    Directions

    • Preheat oven to 350°F.
    • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt.
    • Add in eggs and apple sauce and mix to combine.
    • Place round molds or large mason jar lids on a baking sheet and grease well.
    • Pour batter into molds until almost at the top, a little less.
    • Bake for about 15 minutes, or until a toothpick comes out clean*
    • Let cool slightly, slice in half, and serve.
    • Store in the refrigerator.

    Recipe Notes

    1. *Baking time might vary slightly based on how thin or thick you make your rolls
    2. I use round molds or mason jar lids, and it yields 4 fluffy sandwich rolls. See the comments for how readers have adapted!
    3. Updated 2/2017. I used to add 1 tablespoon of coconut oil or palm shortening but don't find it necessary for the texture so it has been removed.
    4. For 1 roll:
      Calories: 167
      Total Carbohydrate 17.3g
      Sugars 2g
      Protein 5.9g
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Easy Gluten-Free Stuffing for Thanksgiving

    Gluten Free Stuffing - Lexi's Clean KitchenOn the lookout for the best gluten free stuffing to add to your Thanksgiving table? We have got you covered! This Easy Gluten-Free Thanksgiving Stuffing is packed with fresh herbs, hearty, easy & delicious! Perfect for your gluten-free guests this Thanksgiving as a Stove Top Copycat!

    On the lookout for the best gluten free stuffing to add to your Thanksgiving table? We have got you covered! This Easy Gluten-Free Thanksgiving Stuffing is packed with fresh herbs, hearty, easy & delicious! Perfect for your gluten-free guests this Thanksgiving as a Stove Top Copycat! 

    Gluten Free Dressing Gluten Free Thanksgiving Stuffing

    I grew up on Stove Top stuffing. Honestly, I loved it! I’ve worked on this stuffing for a long time now. I’m PICKY with stuffing, you guys! It can’t be too dry, it can’t be TOO mushy, but has to be just right. This Easy Gluten Free Thanksgiving Stuffing is packed with fresh herbs, all the right veggies and will be loved by everyone, gluten-free or not! 

    Gluten Free Stuffing RecipeIngredients for Gluten Free Stuffing 

    • Gluten Free Bread, homemade or store-bought
    • Turkey Broth
    • Butter (or ghee)
    • Mushrooms
    • Celery
    • Carrots
    • Onion
    • Garlic
    • Fresh Herbs (Sage, Thyme and Rosemary)
    • Eggs
    • Coconut Aminos
    • Salt and Pepper

    Optional Add-ins

    The base recipe is great as-is, but it’s easy to add in additional flavors as you like. Some of our favorites are:

    • Sausage 
    • Nuts
    • Apple

    Gluten Free Thanksgiving Stuffing on a plate

    How to Dry Out Bread for Stuffing

    This recipe, like many, called for the bread to be dried out. This helps keeps the bread from becoming too soggy. There are two ways to dry out bread. The simplest way is to cut cube the bread and let it sit out, uncovered, for a day or two. The second way to dry out bread is to cube the bread and place it in a low oven, about 250ºF for 1-2 hours.

    How to Make Stuffing

    1. First make sure your bread is dried out (see above). This prevents the stuffing from being too soggy.
    2. Then, you want to cook the aromatics. Start with the mushrooms, and cook until all of the liquid has evaporated, and then add in the celery, carrots and onion and garlic and cook until translucent, about 7 minutes. Then, add in all the herbs and cook until they are fragrant. If you are adding any additional flavors, like cooked sausage, add them in here and stir together. Transfer the mixture to the casserole.
    3. Now, whisk together the stock, eggs, coconut aminos and salt and pepper.
    4. Finally, pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil and bake for 20 minutes. Then, remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 20 minutes more.

    Gluten Free Stuffing in a casserole dish.

    Check out these other Thanksgiving Recipes:

    Gluten-free Stuffing

    Prep Time 00:20 Cook Time 00:40 Total Time 1:00 Serves 6

    Ingredients

    • 16 ounces gluten-free bread (9 cups) or 1 batch bread from the Lexi's Clean Kitchen Cookbook made into croutons *see notes for recipe
    • 4 cups turkey broth
    • 2 ribs celery, diced
    • 2 cups carrots, finely diced
    • 1 cup mushrooms, diced
    • 2 eggs
    • 2 tablespoons butter or ghee
    • 1 onion diced
    • 3 garlic cloves, minced
    • 1/2 teaspoon sea salt, more to taste
    • 1/2 teaspoon black pepper, more to taste
    • 2 tablespoons fresh thyme, roughly chopped, more to taste
    • 2 tablespoons fresh rosemary, roughly chopped, more to taste
    • 2 tablespoons fresh sage, roughly chopped, more to taste
    • 1 teaspoon coconut aminos
    • Optional: 2 sausage links, casing removed
    • Optional: 1/2 cup chopped nuts
    • Optional: 1 diced apple
    • 2 teaspoons fine sea salt
    • 1 teaspoon black pepper, more as desired

    Directions

    1. Preheat the oven to 400ºF.
    2. Cut bread into bite-size pieces and place the breadcrumbs in a large bowl. Set aside.
    3. Heat the stock in a small saucepan over high heat until boiling. Reduce the heat to low and let simmer uncovered.
    4. Set a large saute pan over medium-high heat and warm the butter. When the butter moves around the pan easily, add the mushrooms. Cook until the mushrooms are brown and all of the liquid has been cooked out.
    5. Add the celery, carrots and onion and garlic. Cook, stirring, until soft and translucent, about 7 minutes. Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a casserole pan.
    6. In a medium mixing bowl, whisk together the eggs. Add the coconut aminos to the mixture. Working in batches, pour a few tablespoons of the hot stock into the beaten eggs and quickly whisk until the stock is fully incorporated. Slowly add the remaining stock, continuing to stir.
    7. Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Add salt and pepper. Cover the casserole pan with foil and bake for 20 minutes.
    8. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 20 minutes more.
    9. Serve immediately with gravy!

    Recipe Notes

    1. Make sure you dry out your bread either overnight or toast it until dried out.
    2. For my sandwich bread, see page 80 of the Lexi's Clean Kitchen Cookbook or double this recipe.
    3. DON'T over mix when combining all the ingredients or else your bread will begin to get soggy.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!