Baked Gluten Free Tangy Cinnamon French Toast

This is a yummy breakfast recipe that I have adapted from my mother’s collection. Breakfast foods are very special to me. I have memories of pancakes and waffles every Sunday morning, prepared by dad with our big yellow lab laying around. Brunch has also been a popular holiday meal my family would share on Christmas day or Easter with family, neighbors and friends. I remember sleep-overs back in grade school with a nice breakfast before sending off my friends in the morning. My family has also been known to make breakfast for dinner, just because we love it so much!

Baked french toast was one of the newer recipes added to our family’s collection of breakfast food. Following a gluten free diet doesn’t mean giving up all things bread, it just means adapting traditional recipes for those special recipes.

Use cinnamon raisin bread for a yummy twist on french toast


1 Loaf of Cinnamon Raisin Gluten Free Bread – Rudi’s or Udi’s

6 eggs

½ cup orange juice


Ground corn meal



Preheat oven to 350 degrees. Place a pad of butter (about 1-2 tsp) in two 9×13 baking dishes and stick in the oven to melt the butter as it is preheating. In a large bowl, crack and whisk the eggs and add the orange juice. Sprinkle the top of the mixture with cinnamon. Remove the 9x13s from the oven when the butter is melted and spread around the bottom of the pan. Using a large spoon, sprinkle an even layer of cornmeal over the butter. Soak GF cinnamon bread in the egg mixture and place in 9×13 (about 8 to a pan). Then using a spoon again, sprinkle and spread a thin coat of cornmeal on the top of the french toast. Place in oven and bake for 20-30 minutes total, flipping french toast about halfway through. This recipe makes about 16 slices of french toast.

Tip: It is best to use a metal spatula to flip the french toast to keep the cornmeal crust intact.


The orange juice adds a nice sweet zip, while the cornmeal adds a satisfying crunchiness to the french toast. Drizzle with a bit of real maple syrup or maybe shake some powdered sugar on top, however it doesn’t need much! I prepared this recipe for Easter brunch this year and it was a real winner all around, gluten free or not. Unfortunately I didn’t snap a picture so I will upload one next time I make this special breakfast!