Gluten Free French Toast Casserole With Chocolate Cranberries
Gluten Free French Toast Casserole With Chocolate Cranberries and optional cream cheese glaze are an out of this world breakfast recipe for everyone to love during any season. Learn how to make an incredible gluten free french toast recipe as a casserole that is tasty and filling while it also can be top 9 allergen free as well. You'll never have a boring french toast breakfast again.
1 bag (4 pieces) The Greater Knead Pumpkin Bagels
2.5 cupswhole milk (or non-dairy alt)
3large eggs , lightly beaten (or egg alt)
1/2 cuplight brown sugar
1 teaspoonground cinnamon
1.5 cupsfresh cranberries
1/2 cup bittersweet chocolate chips or chunks
1/2 cupbutter , cold and cut into small chunks (or butter alt)
CREAM CHEESE GLAZE
2 ounces cream cheese – softened
2 tablespoons butter – softened
1 teaspoon vanilla extract
4-6 tablespoons milk - as needed
1/4 cups powdered sugar
Coat 2–3-inch casserole dish with cooking spray. Cut the bagels into 2-inch pieces and place in casserole dish. Top with fresh cranberries and chocolate. Set aside.
In a medium mixing bowl, combine milk, lightly beaten eggs, light brown sugar, cinnamon, and nutmeg. Whisk until little bubbles form.
Pour over the bagels. Toss and lightly press down with a spatula. Cover and refrigerate for 1 hour or leave it in the fridge overnight.
Preheat oven to 350 degrees. Remove from the refrigerator, toss again to coat with any custard that sunk to the bottom. Top with butter chunks.
Bake, uncovered, for 45 minutes. Remove and allow to cool for 5-10 minutes
Glaze - Place all the ingredients in a bowl and whisk them up. If the icing feels too thick, add milk a little bit at a time and whisk until it is pouring consistency.
Drizzle the glaze all over the casserole and serve.