Ingredients
Scale
- 4 cups gluten-free bread, cubed
- 2 cups milk (or any plant-based milk)
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup butter, melted
- Powdered sugar for dusting (optional)
- Caramel sauce for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cubed gluten-free bread. In another bowl, whisk together milk, eggs, sugar, vanilla, cinnamon, and melted butter until blended.
- Pour the custard mixture over the bread and soak for about 15 minutes.
- Melt the remaining butter in a saucepan and add half to the custard mixture.
- Grease a baking dish with the rest of the melted butter and transfer the soaked mixture, spreading evenly.
- Sprinkle extra cinnamon on top, if desired. Bake in the preheated oven for 35-40 minutes until golden brown.
- Let it sit for a few minutes after removing from the oven before serving.
Notes
- If storing leftovers, allow to cool completely before transferring to an airtight container.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
- To reheat, microwave or warm in the oven.
- Serve with powdered sugar or caramel sauce, and consider adding fresh berries or ice cream.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg