Spoil your family and holiday guests with this scrumptious low-FODMAP, gluten-free baked French toast. It’s easy to make, and the gingerbread cream cheese frosting is divine!
Disclosure: This post is sponsored by Canyon Bakehouse. I wrote all the content. Thank you for supporting the brands I use and recommend.
If you’ve been following The Spicy RD blog for a while, you’re probably familiar with my nutrition philosophy.
“No one diet fits all, but a healthy diet is built upon whole fresh, minimally processed ingredients, with room to enjoy your favorite foods. Life’s too short not to eat the damn cookie!”
Or a delicious slice of bread for that matter.
I tend to make/bake most of my gluten-free desserts and baked goods. This saves me money, and I’m much less likely to overindulge in treats this way. It’s a win-win situation.
But, one thing I don’t bake {usually} is gluten-free yeast bread, mainly because I don’t have the time. One day, when my kids are out of the house and I have more free time, I’d love to experiment with baking gluten-free bread. One day…
For now, I’m happy that there are so many tasty bread options, like this Canyon Bakehouse Gluten-Free bread, for the celiac and gluten-free community, as this hasn’t always been the case.
Not only is Canyon Bakehouse Bread certified gluten-free, but it’s also free of dairy, soy, nuts, casein, preservatives, artificial flavors/colors/sweeteners, and GMOs.
What I like most about Canyon Bakehouse Gluten-Free bread is that it doesn’t have to be toasted to taste good, like so many other gluten-free breads do. This makes it perfect for sandwiches, especially for Big Tex, who’s been following a gluten-free diet for the past month to see if it helps him with his “off and on” stomach aches.
I recently had him tested for celiac disease since I carry the gene. He tested negative {like me}, but decided he wanted to do a gluten-free diet trial, and, so far, it seems to have helped, not only with his stomach aches, but he seems less moody {for a 14-year-old teenager, anyways!} & his acne is clearing up a little, too.
Important: If you suspect your child has a gluten sensitivity, ALWAYS ask their doctor to have her/him tested for celiac disease before starting a gluten-free diet, as gluten needs to be in the diet for the blood test to be accurate.
Now, back to Canyon Bakehouse Bread and this yummy low-FOMAP, gluten-free Baked French Toast with Gingerbread Cream Cheese Frosting.
With the holiday season in full swing, this gluten-free baked French toast is a festive breakfast or brunch idea for your family and guests on a leisurely weekend morning or on Christmas day.
You can prep it beforehand, either the night before or 30 minutes before you want to bake it, to let all the yummy spices infuse into the bread.
And, because Canyon Bakehouse gluten-free bread is now available in their new {preservative-free} Stay-Fresh packaging, you can stock your pantry now {no need to fill up your freezer!} with lots of loaves of delicious gluten bread that you’ll also be able to enjoy in the new year!
Note: You can buy Canyon Bakehouse Stay-Fresh Gluten-Free Bread online or at a nearby Walmart. You’ll also find other Canyon Bakehouse Gluten Free breads at various stores. It will be in the fresh bread section, NOT the freezer section like most gluten-free breads.
Let’s make gluten-free baked French toast!
Gluten Free Baked French Toast w/ Gingerbread Cream Cheese Frosting
Ingredients
Gluten Free Baked French Toast
- 1 teaspoon coconut/vegetable oil or cooking spray
- 9 slices Canyon Bakehouse Stay-Fresh Gluten Free Bread
- 1 1/2 cups dairy, non-dairy, or lactose free milk
- 6 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
Gingerbread Cream Cheese Frosting
- 1 8- ounce package neufchatel, cream cheese, or lactose free cream cheese
- 1/2 cup 2% Greek yogurt or lactose free yogurt
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Instructions
- Grease a 9×9 baking dish with oil or cooking spray.
- Cut bread into cubes and place in baking dish.
- Combine milk, eggs, maple syrup, vanilla extract, ginger, cinnamon, cloves, and salt in a blender, and blend until ingredients are well combined. Pour mixture over bread and use clean hands or a fork to mix bread and liquids together. Press mixture down to ensure all bread cubes are coated. Coverand place in refrigerator for 30 minutes, or overnight.
- Preheat oven to 350 degrees F (177 degrees C.). When oven is ready, place baking dish on center rack and bake for 45 minutes or until the top is light golden brown. Remove from oven and allow to cool for 5 minutes before cutting into 6 slices and serving.
- While the french toast is baking, prepare the cream cheese frosting (this can also be prepared ahead of time and stored in the refrigerator until ready to serve). Place neufatchel or cream cheese, yogurt, maple syrup, vanilla, and spices in a medium size mixing bowl. Combine ingredients well with an hand mixer. Spread on top of baked french toast to serve.
Notes
- Make with lactose free milk or low FODMAP plant based milk, and lactose free yogurt. You can use lactose free OR regular cream cheese as a 2 tablespoon serving is considered low FODMAP per MONASH.
- As of 12/8/17, Canyon Bakehouse Country White Stay Fresh Gluten Free Bread contains only low FODMAP ingredients, but not all varieties do, so be sure and read ingredient labels.
Nutrition
What’s your favorite holiday breakfast or brunch recipe? Have you tried Canyon Bakehouse Gluten-Free bread before? Do you have a favorite baked French toast recipe?
Did you make this recipe?
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