Overnight Cinnamon Roll French Toast Casserole

5 from 2 votes

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.

Prep Time10

Cook Time45

Servings:

Author: Lexi

Ingredients

27 ounces gluten free bread cubed (about 11 cups of bread, see note)
¾ cup coconut sugar
1 tablespoon cinnamon divided
4 tablespoons softened butter ghee or coconut oil
2-1/2 cups milk-of-choice we used almond milk
8 eggs
For Cashew Cream Glaze see note for alternative
⅓ cup thick cashew cream
2 tablespoons maple syrup

Instructions

Either leave out the bread overnight, or toast in a 350 degree oven for 15 minutes until toasted.
Mix together coconut sugar, 2 teaspoons cinnamon and softened butter together in a small bowl until crumbly.
Grease a 9x13 baking dish. Place half of the bread cubes in the greased pan. Sprinkle ⅓ of the cinnamon sugar mixture on top. Top with remaining bread cubes.
Whisk together milk, eggs and 1 teaspoon cinnamon in a large bowl. Pour evenly over the top of the bread cubes. Using your hands, push down on the bread cubes to make sure they come into contact evenly with the milk.
Sprinkle the remaining sugar mixture over the top of the bread cubes. Cover and let sit, refrigerated, overnight.
When ready to bake, preheat the oven to 350ºF. Bake in the oven 35-40 minutes, until set.
Meanwhile make glaze: Mix together cashew cream and maple syrup (see notes for alternative).
Let the baked french toast casserole sit for 10 minutes before drizzling with glaze and serving.

Notes

To make a classic powdered sugar glaze instead of the cashew cream glaze: Mix together ⅓ cup powdered sugar with 2 teaspoons milk-of-choice.

Nutrition