By Little Northern Bakehouse

Have you ever wondered what to do with the heels of your bread? Kids tend to be biased against them, but we know they taste the same—and nobody wants to waste food (especially deliciously gluten-free bread!). This Gluten-free Eggnog French Toast Bake recipe is perfect for using up the extra bread in your pantry. Gather up the less-desirable heels and lonely single slices at the end of the loaf and save them in the freezer until you collect enough to make this recipe (or your next batch of croutons).

Made with the gluten-free goodness of our Sprouted 7 Grain bread, this recipe is plant-based, gluten-free, and allergy-friendly. So you can experience the joy of the real thing and embrace delicious holiday recipes with your friends and family. Make your holiday morning extra special with this simple and festive vegan breakfast recipe. Cook it with your family and enjoy the festive flavours as you celebrate the holiday season.

This festive gluten-free french toast uses vegan eggnog as the batter to add holiday flavour to the dish. But why stop there? Push the festive flavour all the way over the top! Drizzle the finished dish with our sweet and simple eggnog glaze!

Sink your teeth into this irresistible vegan French toast bake—taste the fruity, tart notes of pomegranate coupled with the creaminess of the non-dairy eggnog. This sweet seasonal dish makes for a delicious holiday breakfast, brunch, or dessert!

  1. Preheat oven to 350°F
  2. Lightly grease a 9 ½ × 13 ½-inch casserole dish (or other similarly-large rimmed baking dish). Arrange the bread cubes in the dish then set aside.
  3. In a small bowl, combine the eggnog, chickpea flour, vanilla extract, cinnamon, nutmeg and salt. Whisk until smooth. Pour the batter over top of the bread, evenly coating each piece. Let mixture soak for 10 – 15 minutes.
  4. Before placing the dish into the oven, use your hands or a wooden spoon to give the bread and batter a final mix right in the dish, so the bread is evenly coated. (This helps keep the bread cubes at the bottom from getting soggy).
  5. Bake in the preheated oven for 30 – 35 minutes, until liquid appears firm and bread is light golden brown. Set aside to cool for at least 10 minutes.
  6. While the dish is baking, prepare the vegan eggnog glaze. In a small sauce pan, mix together eggnog and icing sugar. Heat over medium until the mixture comes to a low boil. Simmer for 1 minute, then remove from heat and set aside.
  7. Top dish with eggnog glaze and pomegranate seeds (optional), serve warm with a splash of maple syrup, and enjoy!
  • In this dish (and other gluten-free french toasts)it is best to use stale or lightly-toasted bread, as that little extra dryness helps the structural integrity of the bread stand up once it’s been soaked in batter.
  • If you’re using up slices you saved in the freezer, dry them out before cutting them into cubes. Lay them on a baking sheet in a single layer and put them in the oven for 10 minutes at 350°F, flipping halfway, then allow to cool enough to handle before slicing.

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