This delicious Apple Cinnamon French Toast Bake makes the ultimate weekend breakfast casserole! Gluten-free bread cubes and diced sweet apples are covered with an egg and plant-based milk mixture, topped with an amazing maple-walnut streusel, then baked to perfection.
Slice a loaf of dense gluten-free bread into cubes about ¾ to 1-inch thick.
In a bowl or blender, combine the plant-based milk, cream, sugars, vanilla and cinnamon to make the custard filling.
Layer half the bread and half the diced apples in the baking pan. Cover with half the milk and egg mixture (the custard.)
Repeat the layers and pour the remaining custard mixture evenly over the bread. Cover the baking pan with a lid or with plastic wrap and refrigerate for at least 2 hours or even overnight.
In a small bowl, combine the streusel ingredients.
When you're ready to bake, remove the pan from the fridge and preheat the oven to 350°F. Bake for 45 - 60 minutes or until a toothpick inserted in the center comes out clean. The casserole should be bubbling and firm.
Let cool for 5 minutes, then slice into squares and serve. It is very sweet, so it doesn't need much syrup!
Notes
If you discover before baking that the top layer of bread has not soaked up the custard, use a spatula to gently press down on the bread to help it absorb the liquid.Store it: Let cool completely, then store any leftovers in a covered container in the fridge.Reheat it: While French Toast is best enjoyed warm from the oven, you can certainly reheat it the following day.Freeze it: You can freeze this French Toast casserole either unbaked or baked. Thaw overnight in the fridge, then follow the recipe directions to bake it. If it's baked, you can reheat it in the oven at 350°F. until it is warmed through.