Gluten-Free Blueberry French Toast Casserole
Make this gluten-free blueberry French toast casserole for an easy, dairy-free-friendly breakfast that tastes like dessert. Perfect for meal prep!
What makes this gluten-free French toast casserole so brilliant is that it does all the heavy lifting for you while you actually get to relax. The toasted bread soaks up a custard made with eggs, milk, and lemon, studded with fresh blueberries, then topped with a crumbly brown sugar mixture that bakes into pure golden perfection.
You know what really sets it apart? The lemony glaze drizzled on top transforms it from a regular breakfast into something that tastes like you spent hours in the kitchen.
Well, here’s my favorite part—you can assemble this gluten-free breakfast dessert the night before, pop it in the oven while you’re getting ready, and have an impressive meal that looks like breakfast but tastes like a celebration.
Table of Contents
Why This Approach Works
Traditional French toast requires standing at the stove, which honestly feels exhausting on a busy morning. This gluten-free French toast casserole gives you all the flavor and comfort of stovetop French toast without any of the fuss. The bread cubes toast separately first, which keeps them crispy and prevents them from getting soggy, while the custard bakes gently underneath to create that perfect custardy texture.
The lemon adds brightness that balances the sweetness beautifully—you’ll notice how it elevates this gluten-free breakfast dessert from simple to sophisticated. The crumb topping adds texture and richness, making every bite feel a little bit indulgent without being heavy.
Gluten-Free Blueberry French Toast Casserole
Equipment
- 9×13 baking dish
- Baking sheet
- Large measuring cup or mixing bowl
- Small bowls
- Whisk
- Oven
Ingredients
Base Ingredients
- 1 loaf Gluten-free bread toasted—Schär or Pillsbury brand recommended
- 1 cup Fresh or frozen blueberries
Egg Mixture
- 6 large Eggs whisked
- 2 cups Milk dairy or unsweetened plant-based (almond, cashew, coconut)
- ½ cup Granulated sugar
- 2 tablespoons Lemon juice
- ½ teaspoon Dried lemon peel
- 1 tablespoon Pure vanilla extract
Crumb Topping
- 1 cup All-purpose gluten-free flour Pillsbury brand recommended
- ½ cup Light brown sugar packed
- ¼ teaspoon Salt
- ½ cup Unsalted butter melted—use dairy-free if needed
Glaze
- 1 cup Powdered sugar
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Lemon juice
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish with gluten-free cooking spray. Cut your loaf of gluten-free bread into small, bite-sized pieces and spread them on an ungreased baking sheet. Toast for 5 to 10 minutes until they’re golden and crispy—watch carefully since all ovens are a little different and you want that perfect golden color without burning.
- Add the toasted bread pieces to your greased baking dish, spreading them evenly across the bottom. Sprinkle the fresh or frozen blueberries generously over the bread—these bursts of bright flavor are what make this gluten-free breakfast casserole so special. Don’t worry if some blueberries sink to the bottom; that’s exactly where you want them.
- In a large measuring cup or medium-sized bowl, whisk together the 6 eggs, 2 cups milk, ½ cup sugar, 2 tablespoons lemon juice, ½ teaspoon lemon peel, and 1 tablespoon vanilla extract until everything is well blended and smooth. This is your custard magic—the liquid that transforms everything into creamy, custardy perfection. Pour this mixture evenly over the bread and blueberries, making sure to reach all the corners of your dish.
- In a small bowl, combine 1 cup gluten-free flour, ½ cup packed brown sugar, and ¼ teaspoon salt. Pour in the ½ cup melted butter and stir until the mixture becomes crumbly and resembles coarse breadcrumbs—this should take just a minute or two. Sprinkle this crumb mixture evenly across the top of your casserole, making it as generous or light as you prefer.
- Place your casserole on the middle rack of the preheated 350°F oven and bake for 1 hour. You’ll know it’s done when a toothpick inserted into the center comes out clean, the sides pull away slightly from the pan, and the top is golden brown and firm (not jiggly). This gluten-free French toast casserole should smell absolutely incredible at this point.
- While your casserole bakes, mix together 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons lemon juice in a small bowl until smooth and pourable. This tangy-sweet glaze is the finishing touch that makes this gluten-free breakfast dessert feel extra special. Set it aside until your casserole comes out of the oven.
- Let your casserole cool for just a few minutes before drizzling the glaze generously across the top. Slice into portions and serve warm, or—and I absolutely mean this—serve it cold because this gluten-free blueberry French toast casserole is honestly incredible either way. The flavors actually deepen as it cools, making cold servings perfect for grab-and-go mornings.
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Gluten-free bread loaf (toasted) | 1 loaf |
| Fresh or frozen blueberries | 1 cup |
| Egg Mixture | |
| Large eggs, whisked | 6 |
| Milk (dairy or unsweetened plant-based) | 2 cups |
| Granulated sugar | ½ cup |
| Lemon juice | 2 tablespoons |
| Dried lemon peel | ½ teaspoon |
| Pure vanilla extract | 1 tablespoon |
| Crumb Topping | |
| All-purpose gluten-free flour | 1 cup |
| Light brown sugar, packed | ½ cup |
| Salt | ¼ teaspoon |
| Unsalted butter, melted | ½ cup |
| Glaze | |
| Powdered sugar | 1 cup |
| Pure vanilla extract | 1 teaspoon |
| Lemon juice | 2 tablespoons |
Instructions
Step 1: Prep Your Pan and Bread
Preheat your oven to 350°F and grease a 9×13 baking dish with gluten-free cooking spray. Cut your loaf of gluten-free bread into small, bite-sized pieces and spread them on an ungreased baking sheet. Toast for 5 to 10 minutes until they’re golden and crispy—watch carefully since all ovens are a little different and you want that perfect golden color without burning.
Step 2: Layer the Base
Add the toasted bread pieces to your greased baking dish, spreading them evenly across the bottom. Sprinkle the fresh or frozen blueberries generously over the bread—these bursts of bright flavor are what make this gluten-free breakfast casserole so special. Don’t worry if some blueberries sink to the bottom; that’s exactly where you want them.
Step 3: Make the Custard
In a large measuring cup or medium-sized bowl, whisk together the 6 eggs, 2 cups milk, ½ cup sugar, 2 tablespoons lemon juice, ½ teaspoon lemon peel, and 1 tablespoon vanilla extract until everything is well blended and smooth. This is your custard magic—the liquid that transforms everything into creamy, custardy perfection. Pour this mixture evenly over the bread and blueberries, making sure to reach all the corners of your dish.
Step 4: Make the Crumb Topping
In a small bowl, combine 1 cup gluten-free flour, ½ cup packed brown sugar, and ¼ teaspoon salt. Pour in the ½ cup melted butter and stir until the mixture becomes crumbly and resembles coarse breadcrumbs—this should take just a minute or two. Sprinkle this crumb mixture evenly across the top of your casserole, making it as generous or light as you prefer.
Step 5: Bake Until Golden
Place your casserole on the middle rack of the preheated 350°F oven and bake for 1 hour. You’ll know it’s done when a toothpick inserted into the center comes out clean, the sides pull away slightly from the pan, and the top is golden brown and firm (not jiggly). This gluten-free French toast casserole should smell absolutely incredible at this point.
Step 6: Whisk the Glaze
While your casserole bakes, mix together 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons lemon juice in a small bowl until smooth and pourable. This tangy-sweet glaze is the finishing touch that makes this gluten-free breakfast dessert feel extra special. Set it aside until your casserole comes out of the oven.
Step 7: Finish and Serve
Let your casserole cool for just a few minutes before drizzling the glaze generously across the top. Slice into portions and serve warm, or—and I absolutely mean this—serve it cold because this gluten-free blueberry French toast casserole is honestly incredible either way. The flavors actually deepen as it cools, making cold servings perfect for grab-and-go mornings.
Substitutions & Variations
Dairy-Free Blueberry French Toast Casserole
Swap the milk for your favorite unsweetened plant-based option—almond, cashew, or coconut milk all work beautifully in this gluten-free breakfast casserole. The baking time and texture stay exactly the same, so your gluten-free French toast casserole will turn out perfectly every single time. Make sure to use dairy-free butter for the crumb topping if you need the casserole to be completely plant-based.
Other Berry Options
Love raspberries or blackberries? Swap them in for the blueberries in this gluten-free breakfast dessert without changing anything else. You can even mix berries—strawberries, blackberries, and blueberries together create a beautiful rainbow of flavor. A combination of berries keeps the moisture balanced and creates gorgeous pops of color throughout your casserole.
Citrus Variations Beyond Lemon
Try orange juice and zest instead of lemon for a completely different flavor profile in your gluten-free breakfast casserole. Or use lime juice and zest if you’re feeling adventurous and want something more tropical. These swaps work perfectly in both the custard and the glaze, transforming this into your signature version.
Make It Extra Cinnamon-Forward
Add 1 teaspoon of ground cinnamon to the crumb topping mixture along with the other dry ingredients for warm, spiced flavor. You can also sprinkle a tiny bit of cinnamon directly into the egg custard if you want that warmth throughout the whole gluten-free French toast casserole. This works especially beautifully around the holidays.
Kid-Friendly Version
Reduce the lemon juice in the custard to 1 tablespoon if you’re serving this gluten-free breakfast dessert to little ones who prefer less tart flavor. You can skip the lemon peel entirely and add a touch more vanilla instead. The casserole will still be delicious, just mellowed out for younger palates.
Troubleshooting Tips
The Casserole Looks Watery or Wet
Make sure your bread was toasted thoroughly before adding it to the pan—dry bread soaks up moisture much better than soft bread. If you notice excess liquid while baking, you can carefully pour a tiny bit out before adding the crumb topping. For future batches of your gluten-free breakfast casserole, toast the bread until it’s noticeably crispy rather than just warm.
The Crumb Topping Doesn’t Look Golden
If your crumb topping hasn’t turned golden brown after 1 hour, your oven might run cool. You can tent the top loosely with foil for the first 45 minutes to prevent the edges from browning too fast, then remove it for the final 15 minutes. This gluten-free French toast casserole is very forgiving—an extra 5 to 10 minutes rarely hurts anything.
The Toothpick Doesn’t Come Out Clean
If a toothpick inserted into the center of your gluten-free breakfast dessert still has custard clinging to it, pop it back in the oven for another 10 minutes and check again. Remember that the casserole will continue cooking slightly after you remove it from the oven, so slightly underdone is better than overdone. If the edges are browning too much, tent with foil during extra baking time.
The Blueberries Sank to the Bottom
This is actually totally normal and honestly kind of wonderful—you get bursts of berry flavor at the bottom with every forkful! If you prefer them more evenly distributed, you can scatter half the blueberries over the bread and then mix the other half into the custard before pouring. For your next gluten-free blueberry French toast casserole, try this method and see if you prefer the distribution.
Storage & Meal Prep
Store leftover gluten-free French toast casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen as it sits, making cold servings absolutely perfect for busy mornings—many people prefer this gluten-free breakfast dessert cold, and I completely understand why. Slice into portions first, which makes grabbing breakfast so much easier.
To reheat, either warm individual portions in the microwave for 60 to 90 seconds or place the entire casserole loosely covered with foil in a 325°F oven for 15 to 20 minutes. The oven method helps retain moisture better, but the microwave works great when you’re in a rush. This gluten-free breakfast casserole is even delicious eaten straight from the cold container if you’re grabbing it on the way out the door.
This gluten-free blueberry French toast casserole is an absolute make-ahead champion. Assemble everything except the crumb topping, cover tightly with plastic wrap, and refrigerate up to 24 hours ahead. Add the crumb topping right before baking—this keeps it from getting soggy overnight. Bake directly from the cold casserole, adding just 5 extra minutes to your baking time.
Serving Suggestions & Pairings
Serve this gluten-free French toast casserole warm with a dollop of whipped cream, a drizzle of maple syrup, or a sprinkle of extra powdered sugar if you want to go totally over the top. Fresh whipped cream melting into the warm casserole is honestly a dream—just saying. A simple side of fresh fruit or a green salad balances the sweetness beautifully if you’re serving this as a brunch centerpiece.
For a complete gluten-free breakfast spread, pair this with our beginner-friendly baking tips to build your confidence in the kitchen, or serve alongside our easy dairy-free dessert ideas if you’re hosting a brunch. This casserole also works wonderfully for Easter brunch or Mother’s Day breakfast—those occasions when you want something that feels special without requiring hours of work.
Man, oh man, this gluten-free breakfast dessert is perfect for holiday mornings, lazy weekend brunches, or whenever you want to impress your family without actually spending much time in the kitchen. Serve it with strong coffee, fresh juice, and your favorite people gathered around, and you’ve got a morning nobody will forget.
FAQs About Gluten-Free Blueberry French Toast Casserole
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble this gluten-free blueberry French toast casserole the night before—bread, blueberries, and custard all in the pan, covered with plastic wrap in the refrigerator. The one thing you must do is wait to add the crumb topping until right before baking so it stays crispy. Bake directly from cold, adding just 5 extra minutes to your baking time.
What’s the Best Gluten-Free Bread to Use?
Any gluten-free bread works, but firmer loaves work better than soft sandwich breads because they hold up better when toasted and soaked. Toasting the bread separately first is essential—this dries it out and prevents the casserole from becoming soggy. I like using Schär or Pillsbury gluten-free bread, but honestly, whatever you have on hand will work beautifully.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Frozen blueberries work perfectly in this gluten-free French toast casserole and don’t need to be thawed first. They’ll release their juice as the casserole bakes, creating pockets of berry flavor throughout. If you’re using frozen berries, you might want to scatter them as you assemble rather than measuring them out, since they pack down differently than fresh.
How Do I Know When the Casserole Is Fully Baked?
A toothpick inserted into the center should come out clean, the sides should pull away slightly from the pan edges, and the top should be firm and not jiggly. The casserole will also smell absolutely incredible when it’s done baking. All ovens are different, so keep an eye on it around the 55-minute mark if your oven runs hot.
Can I Make This Dairy-Free?
Totally! Use any unsweetened plant-based milk (almond, cashew, or coconut work beautifully) and dairy-free butter for the crumb topping in your gluten-free breakfast casserole. The baking time and texture remain exactly the same, so this gluten-free French toast casserole will turn out perfectly. Make sure all your other ingredients are dairy-free too if you have dietary restrictions.
Is It Really Good Cold?
I’m not just being polite when I say this gluten-free breakfast dessert is incredible cold—many people honestly prefer it this way! The flavors deepen as it cools, and it’s perfect for grab-and-go breakfasts or snacking straight from the container. Cold casserole plus strong coffee equals happiness on busy mornings.
Final Notes
This gluten-free blueberry French toast casserole is naturally grain-free because it uses gluten-free bread and gluten-free flour, making it perfect for anyone avoiding gluten. According to authoritative research on whole-grain alternatives, recipes featuring quality gluten-free options and whole ingredients like this breakfast casserole provide sustained energy and keep you satisfied longer than highly processed alternatives.
The beauty of this gluten-free French toast casserole is that it feels indulgent and special while being surprisingly simple to prepare. Whether you’re cooking for your family on a regular Sunday, hosting a holiday brunch, or meal prepping for busy weeks ahead, this gluten-free breakfast dessert delivers on every level. It proves that gluten-free cooking doesn’t mean sacrificing taste, texture, or that wonderful “wow” factor your kitchen always needs.
You’ve got this! Your family is going to request this gluten-free blueberry French toast casserole again and again, and you’ll be amazed at how impressed people are with something so easy to make.
