French Toast 2 Ways (Gluten, Dairy & Yeast Free!!)

After making 4 loaves worth of french toast for an office function last week, I’ve been missing french toast BAD!! But… gluten free bread sucks, and since I’m on a yeast free diet…. that’s not gonna work anyways. I need something that’s gonna curb my french toast cravings that’s gluten, dairy and yeast free….so whats a girl to do?!? Well…. I made french toast muffins. YUM! It still wasn’t enough to banish those cravings….and i was getting sick of muffins. With my hubby gone last week, what in the world am I supposed to do with a whole batch of muffins?! Oh…. how about I create a french toast casserole using up the muffins?!? Genius!! The end result was absolutely scrumptious!! Its tasty no matter how you eat it…. hot, warm, cold, with or without syrup. It even got the seal of approval from my husband when he got back last night. Yup…..we ate it for dessert and then again this morning for breakfast!! Its almost like a bread pudding actually, but chock full of that wonderful eggy french toast flavor! Give these a try and enjoy! 🙂

French Toast Muffins  (Printable Version)          

1 cup gluten free flour

1/2 tsp xanthan gum

1/4 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1 tsp powdered cinnamon

1/4 tsp ground nutmeg

Dash of salt

2 eggs

1/2 cup almond milk + ½ tsp lemon juice

1/2 tsp maple extract

2 Tbsp melted non-dairy butter

3 Tbsp pure maple syrup

Confectioners’ sugar for dusting

  1. Preheat the oven to 400ºF. Spray top only of muffin pan. Line 6 muffin cups with muffin liners.
  2. Combine almond milk and lemon juice, let sit 5-10 minutes.
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk together the “buttermilk”, maple extract, eggs and melted butter. Add to dry ingredients and stir until just mixed.
  5. Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 12 to 15 minutes.
  6. Use a toothpick to poke holes in the muffin tops and gently spoon or brush maple syrup onto each muffin.  Dust with confectioners’ sugar and serve.

French Toast Casserole (Printable Version)


4 muffins, cubed
4 eggs
1 cup almond milk
1/4 cup white sugar, divided
1/4 tsp salt
1 tsp vanilla
1 Tbsp non-dairy margarine, softened
1 tsp ground cinnamon
1/8 tsp ground nutmeg


1. Preheat oven to 350 degrees F. Lightly grease an 8×8 inch baking pan.

2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

3. Combine remaining 2 tablespoons sugar with the cinnamon and nutmeg and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. Drizzle with syrup and sprinkle with powdered sugar.


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