Gluten-Free Cinnamon Roll Baked French Toast
How do you take French toast up a level? I’m so very glad you asked, and you will be, too! French toast already includes cinnamon, so why not take the other properties of a cinnamon roll – i.e. the frosting! – and add that to French toast? Why not, indeed! I went ahead and married these two beloved foods to create this Cinnamon Roll Baked French Toast recipe.
It’s indulgent. It’s decadent. It’s a special Sunday brunch kind of recipe. But, it’s pretty simple. The bread base of this is made the night before (I used Kinnikinnick gluten-free white bread; you can use any of their bread varieties). Come Sunday morning or whenever you plan to serve this, simply whip up the topping while the oven preheats and then pop the French toast in the oven. While it bakes, make the cream cheese drizzle, put on a pot of coffee, and you can probably even take a quick shower before it’s ready. That’s efficiency!
- 8 large eggs
- 2 cups milk
- ½ cup heavy cream
- ⅔ cup sugar
- 2 tablespoons pure vanilla extract
- 1 loaf Kinnikinnick gluten-free bread , cut into 1-inch cubes
- ½ cup gluten-free all-purpose flour
- ½ cup chopped walnuts
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon ground nutmeg
- 8 tablespoons cold butter , cut into pieces
- 4 ounces cream cheese , at room temperature
- 4 tablespoons unsalted butter , at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 2-4 tablespoons milk
Butter a 9- by 12-inch (or similar) baking dish.
In a large bowl, combine the eggs, 2 cups milk, heavy cream, sugar, and vanilla. Whisk well. Add the bread and stir well to combine. Pour into the prepared baking dish, cover, and refrigerate overnight or for at least 4 hours.
Preheat the oven to 350 degrees and take the bread out of the fridge to sit at room temperature while the oven is preheating. Prepare the topping by combining the flour, walnuts, brown sugar, cinnamon, salt, and nutmeg in a medium mixing bowl. Add the butter and work into the flour mixture with your fingers or a pastry cutter until it resembles fine pebbles. Sprinkle over the top of the bread. Bake uncovered for 50-60 minutes or until browned and set.
Prepare the cream cheese drizzle by combining all ingredients except the milk in a small saucepan. Warm over low heat until melted and stir until smooth. If too thick, add milk, a little at a time. Drizzle while warm over the warm French toast.
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