Cinnamon-Raisin French Toast Casserole


This recipe for dairy-free and gluten-free French toast casserole is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Allyson Carter. To qualify, the recipe includes Coconut Milk Beverage and Coconut Milk Creamer by So Delicious Dairy Free.

Easy Cinnamon-Raisin French Toast Casserole (Gluten-Free + Dairy-Free)Spring Fling Dairy-Free Recipe ContestAllyson says, “This gluten-free French toast casserole says spring to me, because I had to come up with some amazing and easy recipes to serve at our family’s spring brunch celebrations that were delicious and suitable for my family’s gluten and dairy free lifestyle.”

For more details about the recipe contest, see this post:

Special Diet Notes & Options: French Toast Casserole

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

Cinnamon-Raisin French Toast Casserole
Prep time
Cook time
Total time
Serves: 8
  1. Preheat oven to 350°F
  2. Cut bread into small chunks and place in prepared pan (I used ceramic and didn't need to add cooking spray).
  3. Mix remaining ingredients using blender for easy pouring.
  4. Pour blended ingredients evenly over cubed bread.
  5. Bake for 40 minutes or until top is golden brown and center appears set.
*Options abound! Try Rudi's, Udi's, Kinnikinnick, or bake your own with Bob's Red Milk Gluten-Free Cinnamon Raisin Bread Mix.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Georgiann Pikosz on

    This looks scrumptious!! I can’t have eggs though, so would you be able to tell me how to adjust this recipe to exclude the eggs? Would I use nutritional yeast and if so, do I alter any of the other ingredients? Thanks!!

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