1 loaf of crusty white bread – brioche, french bread, and challah will all work (we used Canyon Heritage for gluten-free!)
1/2 cup heavy cream (may substitute full-fat coconut milk for gluten-free)
1/4 cup pure maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
For the Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon heavy cream (may substitute full-fat coconut milk)
Cinnamon, for garnish
Preheat oven to 350 F.
Place the bread in a 9×13 inch baking dish, separating slightly so it leans diagonally*. Then, in a large bowl whisk together the eggs, cream, maple syrup, cinnamon, and vanilla, and pour it over the bread.
Note: you can prepare the french toast bake the night before! Assemble per step #2 and then bake as directed below.
Place in the oven and bake for 30 minutes.
While the french toast is baking, make the icing in a medium-sized bowl by whisking together the powdered sugar, vanilla, and cream.
Remove the french toast from the oven, then pour over the glaze. Garnish with additional cinnamon and serve!
For a more bread pudding-style texture, simply lay the slices flat in a 9×13 inch baking dish, letting them overlap.
Keywords: gluten free, cinnamon roll, cinnamon, french toast, french toast casserole, french toast bake