French Toast Bake with a Crumble, Dairy-free, Gluten-free option
(French Toast Bake without the Crumble)
You want a smooth morning, don’t you? Me too. Since mornings aren’t typically my favorite part of the day, I love getting ready for the morning the night before. That means I shower at night, pick out my outfit for the next day, get the kids’ outfits ready, do as much of the lunch prep as possible, and put out the bowls or plates for breakfast. This is serious business.
Well, although we can’t guarantee everything will go the way we want everyday, if we think ahead and plan ahead, it will sure help us along the way. So that’s why I LOVE breakfast recipes that I can prep the night before. And if you need, the prep for this French Toast Bake can all made the morning of, too! It’s a really flexible recipe~as I have made it both ways.
The recipe is so flexible you can taylor it to your liking. If you like a nutty bread, use it. Need a gluten-free bread, go for it. Want a soaked sourdough bread, throw it in. I’ve used a mix of breads before, making a French toast bake with half gluten-free and half with whole wheat bread (there are no gluten-sensitivity issues, so we could get away with it and not worry about cross-contamination. That’s when I went gluten-free for 6 weeks). And you can use that bread that is just a bit too dry to use for a sandwich. So use your favorite kind of bread, your choice of milk, and dig in. I use homemade almond milk to make it dairy-free.
So the night before serving the dish, I like to prep the whole French Toast Bake, soak it with the egg mixture sans the fruit, cover it, and throw it in the fridge. I also put the crumble together at night and leave it covered on the counter in a small bowl so I am ready to sprinkle on the crumbly goodness ASAP the next morning. Then in the morning I just preheat the oven, pull out the dish, sprinkle away the fruit and crumble, and bake our breakfast, filling the house with a heavenly scent.
This is a great breakfast to make if you are serving lots of people since it makes a 9×13 pan of crumbly goodness. It not only works well as a breakfast, but it also works well as a brunch feature and even for dinner on an upside down day (that’s what we used to call it in school when they’d serve breakfast for lunch). Gotta love breakfast for dinner! So whether you have out-of-town guest, it’s Easter, Thanksgiving, Christmas, or it’s just your typical day, this French Toast Bake is sure to hit the spot.
Pictured above is my gluten-free version sans the crumble from last summer. We recently added the crumble, and my kids adore it. I adore it. It’s the crunch of the sugar. Yes!
French Toast Bake with a Crumble
For the French Toast Bake
- 8 standard sized slices of bread, use bread of choice, G-F if needed
- 6 eggs
- 3 cups of almond milk or milk of choice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 3/4 cup blueberries or other berry
For the Crumble
- 1/2 cup oats, G-F if needed
- 3/4 cup granulated sugar of choice like evaporated cane juice
- 1/4 cup coconut oil, not melted
- Preheat oven to 375 degrees F.
- Grease a 9x13 inch baking dish well.
- Cube bread and place in the baking dish.
- In a large bowl whisk together eggs, milk, cinnamon, nutmeg, and vanilla.
- Pour over bread, and let soak for at least 15 minutes (can soak overnight and leave it covered in the refrigerator).
- After soaking the bread, arrange fruit evenly over bread.
- In a medium bowl mix together the crumble ingredients together until crumbly. If the coconut oil is hard, just cut it in and there will be little chunks of coconut oil.
- Evenly sprinkle crumble mixture over the soaked bread.
- Cover with foil, and bake for 30 minutes. Uncover and bake for another 15 minutes or until the eggs set.
- Cool for 10 minutes, and serve with fresh fruit, maple syrup, honey, whipped cream, or whatever you like. Enjoy!
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