Overnight Cinnamon Crumble Baked French Toast: [Gluten, Sugar & Dairy Free]
Gluten, Sugar & Dairy Free Cinnamon Crumble Baked French Toast
MMMMMMmmmmmmmmm, can you smell it?? Soft baked cinnamon covered french toast with a little crumbly topping!!!
The most divine smell to wake up overnight guests or your family for the start of the day! Perfect for a lazy weekend brunch or easily made the night before, baked in the morning and ready for the work or school day.
Actually it’s even transportable and the hubby or you can take a piece to work and heat it up there!
Topped with some fresh berries, honey or even cream if you like!
Would you believe this is actually sugar free, gluten free and dairy free? Yes, yes it is!
Of course you don’t have to use gluten free bread as I did. You can use whatever bread you like! Of course you can use all eggs and skip the egg whites (add 2 eggs to replace whites I used!)
Of course you don’t have to use coconut milk. You can use whatever milk you like! And of course you don’t have to use stevia in the egg mixture, change it to 1/4 cup of honey instead.
Really so adaptable and will still be excellent anyway you make it!
Just and FYI: any adaptions you make will change all the nutrition info! I use nutrition data.com for entering ingredients and do the rest on weight watchers online for points.
I tested this recipe out on one of my daughter’s friends who slept over. One who specifically doesn’t ever eat anything like I make and was a little unsure. She tried one bite, topped with some maple syrup and ate the whole piece! Said she loved it and I made sure to tell her momma!
P.S. I never ever tell them them the details of a recipe until after they’ve tried it. I only shared it was baked cinnamon oatmeal. 🙂
Nutrition Info
Servings: 8* Calories per serving: 319* Fat: 18g* Cholesterol: 159mg* Sodium: 241mg* Carbs: 32mg* Fiber: 6g* Sugars: 11g* Protein: 13g* Points+: 9*
*adapted from my Peach Baked French Toast
Overnight Cinnamon Crumble Baked French Toast: [Gluten, Sugar & Dairy Free]
Ingredients
- 6 eggs
- 1/2 cup egg whites
- 1 13.5 ounce can light coconut milk
- 2 teaspoons ground cinnamon
- 2 teaspoons liquid vanilla stevia
- 2 teaspoons vanilla extract
- 2 tablespoons ground flax seed
- 5 cups or 10 slices cubed Gluten Free bread I used Udi's Omega Flax & fiber
- Cinnamon Crumble
- 1 cup quick oats
- 1 cup shredded unsweetened coconut
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 2 teaspoons vanilla extract
- 1/4 cup honey
- 1/4 cup coconut oil melted
Instructions
- Preheat oven to 350 degrees.
- Whisk together all ingredients except bread and crumble topping.
- Spray a baking dish with cooking spray.
- Place bread into dish, pour egg mixture over bread.
- In a large bowl, stir together topping ingredients.
- Sprinkle cinnamon crumble topping over top.
- Refrigerate overnight and bake in the morning or bake immediately.
- Bake uncovered for a good 45-50 minutes until center is not visibly liquidy. Serve with fresh berries and honey if desired.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
It looks dry in the picture. Usually it’s got the consistency of custard. Very moist. This doesn’t look like either.
My packet of quik oats says it contains gluten.
You need to find oats that state they are gluten free. Bob’s Red Mill has a brand; http://www.iherb.com/p/29586?rcode=yaj035
When you list coconut milk in recipes, you mention a “can” which I’ve seen. Is it the same as what I use in the carton which is called coconut milk “beverage”? So Delicious brand for example, or they have it at Trader Joes too.
I’ve recently discovered your website and am LOVING your recipes. This one is by far, my fave. Love, love, love the smell as it’s baking and the leftovers taste just as good. Thank you!
So happy you liked it, thanks for sharing!
I don’t have gluten free bread, only Ezekial bread. Do you think it would be ok to substitute with an equal amount?
Yes I believe that would work fine.
What can I use to substitute for the eggs and oats?
Thanks,
Is there something you can sub for the coconut milk? I know it’s thicker than almond milk.
You can use almond, I can’t since my youngest has a tree nut allergy but I think it would be fine with it.
Does it have to be quick cooking oats?
I think rolled oats would work fine too.
Would you please list what size pan you use in your recipes?
I put this in an 11″ X 7″ pan and it was over full…..but still tasted VG! I did not use the cloves, though.
thanks.
8by12 corningware 3 quart oval dish
Thanks! I will make this again! we both loved it.
I would love to wake up to a big piece of this!
I have never used Stevia, is there a brand you prefer? Any hints or special ways of cooking with it? I am excited I found your site.
Here’s a post I wrote about the brands I like to use: https://www.sugarfreemom.com/recipes/qa-saturday-top-3-best-stevia-products/
Girl, we need to get together and cook, bake, saute etc
You think I could use another fat source instead of coconut for the crumble? Maybe nuts or oil?
Yes, you could use butter!
coriander? how do u come up with this? i had to look and see how you made it w/out any of the ingredients i use! lol
well done!
Ooops that was a mistake!! Thank you for catching it, I meant to write cloves, will fix it now! No idea why I wrote that!Must have been thinking of my dinner!