[Gluten-Free] Fall Spice French Toast Bake

I have a confession to make. I love themed parties. Yes, I am a habitual themed party thrower. Whether it's Thanksgiving in July or a Fat Tuesday party, if it's an idea that I can make a themed menu for, I'm all about it. But not all of my themed parties happen in such large proportions. A couple years ago, I made a different themed menu every night for the whole week leading up to Patrick's birthday. I had a Texas night, a Cajun night, and even a college night (with wings!). I'm telling you, give me the theme and I'll run with it.

When the movie "Frozen" came out, I couldn't help myself! I knew it was technically a "kids" movie, but all I could see was the menu: frozen mango margaritas, cold shrimp cocktail, and an ice cream bombe with frozen grapes for dessert. I immediately called a family girls' night. We had so much fun eating our "Frozen" menu that we didn't start the movie until really late. That's when our girls' night turned into an impromptu slumber party.

After the movie and a quick clean up, I ran to the fridge to see what I could serve for breakfast the next day. Yes, I'm always thinking about food. I wanted something simple that wouldn't require lots of pots banging around early in the morning. I came up with an easy French Toast Bake with a crumble topping. I made it that night and just popped it in the oven in the morning. The girls loved it! I found the recipe a couple weeks ago and decided to give it a little Fall makeover. What came out was a recipe that I absolutely can't get enough of! Just beware, if you serve this with a big pot of coffee...your guests may never want to leave. Don't say I didn't warn you :)

[Gluten-Free] Fall Spice French Toast Bake

This dish is crispy and sweet, with just the right hint of fall spice. I love to make this for overnight guests because you assemble it the night before and in the morning you just pop it in the oven. It's the perfect breakfast to wake up to!

Makes 8-10 servings

For the crumble topping:

¼ cup white rice flour

¼ cup almond flour

1/3 cup brown sugar

1 teaspoon cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

4 tablespoons cold butter, diced

For the bread filling:

6 eggs

1 ½ cups almond/coconut milk blend, almond milk, or cow’s milk

1 tablespoon vanilla

2 tablespoons light agave nectar

½ teaspoon cinnamon

¼ teaspoon ground ginger

12 ounces gluten-free cinnamon raisin bread, cut into 1-inch cubes (7 cups)*

For serving:

maple syrup

1 cup fresh berries, raspberries or blueberries (optional)

In a food processor, pulse to combine the rice flour, almond flour, brown sugar, cinnamon, ginger, and salt. Then add the diced butter and blend until the butter is the size of small peas. Place in an airtight container and keep it in the fridge until ready to use.

Place bread cubes in a 9x13 baking dish that has been greased with butter or coconut oil. In a large bowl, whisk together eggs, milk, vanilla, agave, cinnamon, and ginger. Pour evenly over the bread cubes. Cover with foil and place in the fridge for at least 6 hours or overnight.

When ready to bake, preheat the oven to 350 degrees. Remove the baking dish from the fridge and remove the foil. Sprinkle the top evenly with the crumble mixture. Bake 35-45 minutes or until a knife inserted in the middle comes out clean. Serve warm with maple syrup and fresh berries, if using. Enjoy!

*Look for gluten-free cinnamon raisin bread in the freezer section. I like either Udi's or Rudi's brands. Since Udi's bread is smaller, you'll need to use the whole loaf for this recipe. If you get Rudi's or another brand, just cut cubes until you have 7 cups. You'll have a few slices to spare.

recipe courtesy: laurenmareiglutenfree.com

To make this Dairy-Free: Swap out the butter for 4 tablespoons of melted coconut oil. After combining the dry ingredients in the food processor, gradually add the coconut oil while pulsing, until evenly moistened. Keep in an airtight container in the fridge until ready to use.