Special Diet - Created Date : 11.10.2019

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Gluten Free Apple Cinnamon French Toast Casserole

This Gluten Free Apple Cinnamon French Toast Casserole is bursting with the flavors of fall. Tart pieces of apple and cubes of soft bread are slathered in a deliciously sweet maple glaze. This casserole is sure to be a hit, anytime of day!

When my friends at Canyon Bakehouse approached me and asked me to create a fall recipe using their new Gluten Free Heritage Style Bread Loaves, I immediately said yes. Fall is my favorite time of year. Not only do I love the chill in the air and the ability to wear fleece and down again (Naketano sweatshirts, anyone?), but I also love the flavors of fall. Pumpkin, cinnamon, apple, nutmeg, maple, clove… just to name a few!

Both the Canyon Bakehouse Gluten Free Heritage Style Honey White and Heritage Style Whole Grain bread loaves are excellent. They are full sized loaves that are BIG on flavor and soft (you don’t even have to toast them!), perfect for all kinds of sandwiches, or for using in any recipe you’d need bread for.

This Gluten Free Apple Cinnamon French Toast Casserole was so fun to make… and eat. ?? The hardest part of creating it was deciding what to top it with. I ultimately decided on topping it with a maple syrup confectioner style glaze (that is out of this world good!!), but you could also top it with a nut-like topping, or a streusel topping. It all just depends on your preference.

I don’t know about you, but I like having options, and I like sharing options with you, too. ANY of these toppings would be absolutely delicious!

For a nut-like topping, rather than a glaze, combine:

1/2 cup chopped pecans or walnuts

3 tablespoons organic brown sugar

1/2 teaspoon ground cinnamon

Top the casserole with the nut mixture during the last 7 minutes of baking.

This recipe is so decadent and delicious! It’s a dish I’d easily serve on Christmas morning, but it’s also one I’d make during an average week night as a pick me up or a special treat. It’s such a special dish, my whole family loved it, and I’m sure yours will too.

Add the stale bread cubes to the mixing bowl, and use a spatula to carefully fold the cubes into the liquid mixture, until all of the cubes are coated.

Pour half of the bread cubes/liquid into the prepared baking dish. Use a spatula to evenly distribute the cubes over the bottom of the pan. Spread half of the diced apples on top of the layer of bread cubes.

Pour the remaining bread cubes/liquid into the baking dish and evenly spread them out. Top evenly with remaining diced apples, and then use a spatula to gently press the apples and bread cubes down into the pan to compress the layers (gently, you don't want to squish anything).

Bake for 30 minutes and then carefully remove the pan from the oven and tent the pan with aluminum foil (this prevents the casserole from burning). Do not seal the casserole with the foil (air still needs to be able to evaporate) only loosely tent. Bake for an additional 20 minutes; remove the foil, and then bake for an additional 5 minutes. The casserole will be done when the middle feels springy and pillowy when gently touched with a finger.

Allow the casserole to sit for 15-20 minutes before glazing and serving.

To make the glaze:

Sift the organic powdered sugar into a large mixing bowl (this helps prevent lumps in the glaze).

Add the pure maple syrup and whisk until smooth.


Add 1/4-1/2 teaspoon of maple extract to the maple glaze to enhance the maple flavor.

For a nut-like topping, combine 1/2 cup chopped pecans or walnuts, 3 tablespoons organic brown sugar, and 1/2 teaspoon ground cinnamon. Top the casserole with the nut mixture during the last 7 minutes of baking.

Hi Connie,

This recipe is gluten-free, dairy-free, soy-free, and easily nut-free with a few adjustments. Not all of my recipes are egg-free, but I do have a handful of egg-free recipes on my website. Unfortunately I’m unable to make each recipe work for everyone’s dietary restrictions.

Megan, I was recently wishing for a recipe just like this one; it looks so delicious. Can I mix everything the night before and bake it in the morning like other type recipes allow? Thank you for making wishes come true!!

Hi Julie, you actually can’t find the Heritage style loaves here in Alaska yet. You can find the smaller Canyon Bakehouse loaves at Walmart though (in the GF section). Just make sure you use 1.5 lbs total of bread for this recipe.

What Designers Can Try From Martha Stewart?

Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.

You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.

Pleasant tastes, ambience and lighting, welcoming cuddles and talking, the best hosts are planning every experience that their guests will experience, taking into account all their senses and emotional reactions. Like every brand, good hosts want their guests to come back for more.

Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.

Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.

Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.

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