Baked French Toast with Udi’s Gluten-Free Bread


On the weekends, I try to make a good old-fashioned breakfast, the kind that my mom used to make with eggs, french toast, bacon, toast – everything. I like having the weekend mornings nice, slow, relaxed and family focused and it’s always better when there’s good food involved.

Easy Brunch Recipe:  Baked French Toast with Udi's Gluten-Free Bread |

Since our older daughter is on a low-gluten diet, I jiggered Paula Deen’s Baked French Toast with Maple Syrup to include Udi’s Gluten-Free White Sandwich Bread. So below is Paula Deen’s recipe, with my editorial comments and tips in *asterisks and italics.

1 loaf French bread (13 to 16 ounces) *We used Udi’s Gluten-Free White Sandwich Bread, but you can use any of their bread products. 
8 large eggs
2 cups half-and-half *We substituted 3 cups of Lactaid for the half-and-half and regular milk
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows *We didn’t use the Praline Topping, but used fresh berries instead.
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. *I put plastic wrap over the dish, making sure that it actually clings to the bread and to the inside sides of the pan so that no moisture gets lost overnight. Then I put foil on top. 

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Read more at:

Unfortunately, I forgot to take a good after-photo because we just ate it, but we promise you that the gluten-free bread is delicious in this recipe. I’ve made it several times for my low-gluten picky eater!

Please let me know of any other good, tasty and easy gluten-free recipes. I need them!

{I was not compensated for this post in any way. I purchased all of my own ingredients for this recipe. All opinions expressed are mine.}



About Author

Pam is the Editor & Publisher of Triple Threat Mommy and is a Downtown NYC Mom-About-Town loving and living the urban family life. She writes about fashion, family travel + food and is a social media + marketing consultant under Triple Threat Media, LLC.


  1. Hi Pam!

    Not sure you’re still checking the comments on this, but if so…I used to make this exact recipe for years, but now that my husband has been diagnosed with Celiac disease, I avoided it for the past couple of years – mainly because it called for the French Bread to be 1-inch thick, and Udi’s slices aren’t that thick. Did you find that hindered the recipe or made it too soggy? I was thinking of maybe just stacking two slices to simulate a one-inch slice?

  2. Danielle Frischmann on

    I wondered if you had to increase the liquid ingredients since (in my experience) gluten free sliced sandwich bread doesn’t readily absorb the egg mixture like “regular” breads?? It doesn’t seem like you did. I’ll try ths substitution tonight.
    I have a notebook that I jot all of my successful gluten free recipes in… Happy to share! Let me know how you want me to post them.

    • Hi Danielle!

      I actually found that I ended up with a LOT of liquid left in the pans the next morning that I had to drain off before I cooked the French toast. Next time, I’ll probably cut the liquids down by half.

    • If it helps, I also stacked my Udi’s in two layers so it would be as thick as Texas toast. Other than the extra liquid, it came out FANTASTIC! Made it twice over the holidays for brunches, and I had people clamoring for the recipe. 🙂

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