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Overnight Orange Honey Vanilla Baked French Toast {gluten free, dairy free, soy free}

March 8, 2016 By Jessica

If this weekend comfort food doesn’t provide any consolation from a long week, then I don’t know what will.

Can we just stop and stare for a minute?

I’m not one to initiate a stare but look at those crispy edges. And the clusters of caramelized crunchy goodness. And the specks of orange zest. YASSS. Wait until we slice… there’s an irresistible blend of citrus swirling around with vanilla and honey flavors, all infused into the most decadent custardy french toast under a golden brown exterior.

Heavenly. Just heavenly.

The make-ahead part may be the best part of it. Okay, maybe not, who are we kidding? It’s definitely the french toast. But preparing this a day ahead is a wonderful weekend perk for sure. 🙂

If you happen to be looking for Easter breakfast/brunch ideas, this overnight orange honey vanilla baked french toast is not only delicious but easy to make ahead, and a crowd pleaser.

Psst! You can also bake-then-freeze this way before the holiday if you need the oven space for other baking. Thaw in the fridge the day before, bake the morning of …none the wiser. Whether for a holiday or chilling out in PJ’s, the weekend can only get better with this. 

What’s also nice about this recipe is you can bake it a bit longer for more of a bread texture or less to make it more custardy (like here) to your taste. It kinda tastes like an orange flan with a generous helping of orange zest, infused with vanilla and all its’ speckled glory … 

gluten-free-dairy-free-vegetarian-orange-vanilla-baked-french-toast

With bread, of course, and lots of cinnamon infused texture. You need to make this soon.

gluten-free-dairy-free-vegetarian-orange-vanilla-baked-french-toast

Serve this to your gluten and dairy loving family/friends, I dare you. I’m telling you, rock star status is all you. They (or you) will not miss the gluten and dairy (or soy) one bit. Scouts honor.

The serving size may seem too big for two or three, consider Monday morning leftovers – just as moist and intense in flavor – or freeze for another day. If you must, halve the recipe, but don’t say I didn’t warn you.

Enjoy!

 

Overnight Orange Honey Vanilla French Toast - gluten free, dairy free, soy free
 
Save Print
Prep time
20 mins
Cook time
50 mins
Total time
1 hour 10 mins
 
A make-ahead breakfast or brunch crowd-pleaser full of orange vanilla flavor bathed in a rich honey custard french toast baked to heavenly perfection. It may have you wondering how on earth it is gluten, dairy, and soy free!
Jessica: From Jessica's Kitchen
Recipe type: Breakfast
Serves: 6
Ingredients
  • 8 eggs
  • 1 cup cane sugar
  • 2 tablespoons oil (I use avocado oil)
  • 2 tablespoons pure honey
  • zest of 2 large navel oranges, (about 2 tablespoons)
  • juice of 1 orange (scant ¼ cup)
  • 1¾ cup coconut milk (not canned)
  • 1½ teaspoon orange extract
  • ½ vanilla bean (scraped out of the center for seeds, store bean in sugar for vanilla flavored sugar) or 1 teaspoon vanilla paste
  • dash of grated nutmeg
  • pinch of ground cinnamon
  • 1½ loaves gluten, dairy, soy free bread (I use Canyon Bakehouse Mountain White Bread)
  • avocado oil for greasing
  • For topping:
  • 3 tablespoons coconut oil, softened
  • 3 tablespoons coconut sugar (or light brown sugar)
  • 5 tablespoons organic white rice flour
  • 1 teaspoon pure honey
  • optional:
  • additional teaspoon grated orange zest
  • maple syrup
  • powdered sugar
Preparation
  1. Preheat oven to 350 degrees F (177 C).
  2. Grease a 9-inch round baking casserole dish at least 2-inches deep or a 9 X 9-inch rectangular pan at least 1½ inches deep.
  3. Crack eggs into a medium bowl, whisk to combine then add sugar, oil, honey, orange zest, orange juice, coconut milk, orange extract, vanilla, nutmeg and cinnamon; whisk to combine well.
  4. Working in batches, stack up about ½ a loaf and using a serrated knife cut of crust ends bread, then cut into fourths. Don't discard the ends, use for breadcrumbs at another time. Trimming a stack of 4-5 bread slices will speed up the process. When all the bread has been cut, transfer into the greased baking dish. It will form 2-3 layers of bread cubes. Pour the egg-sugar mixture over the bread pieces and press bread down into the wet mixture for about a minute. The liquid egg mixture will only come up halfway, exposing the top layer of bread cubes, with orange zest sticking onto the bread. Compress the topping ingredients to form clusters, then distribute across the french toast. Cover, first with parchment paper and then aluminum foil and refrigerate overnight.
  5. When ready, bake for 20 minutes. Uncover and continue to bake another 30 minutes.
  6. Take a peek after 25 minutes to check for doneness, as oven temperatures and elevation vary.Test for doneness with a skewer or knife, it is ready when it comes out with a wet crumb and the french toast feels somewhat firm to the touch.
  7. Optional: add about a teaspoon of orange zest evenly across the french toast. Let it cool for 20 minutes before slicing so the liquids can redistribute. Serve with maple syrup and/or confectioner (powdered) sugar. It has a good amount of sweetness already so you may want to taste first and add to your liking.
  8. Note: I find wrapping with both, parchment paper and aluminum, helps trap more steam than the conventional way with just aluminum foil, resulting in a french toast bake that is always moist even when it continues to bake uncovered.
  9. Notes on making ahead:
  10. This recipe is very adaptable; it can be baked ahead up to 2 days in advance, cooled completely then covered and stored in the refrigerator. Reheat in a preheated 300 degrees F or 148 C for 20-30 minutes until nearly hot. Serve immediately.
  11. For make ahead freezer alternative: prepare then bake as noted in the recipe. Cool completely (to avoid freezer burn) then cover with heavy-duty aluminum foil, then seal with plastic wrap three-ply and freeze or use jumbo sized freezer bags to seal the baking dish. Thaw overnight in the refrigerator. Then reheat in a preheated 300 degrees F (148 C) oven for 30-40 minutes or until hot in the center.
  12. For a boozy alternative: add a few splashes of Cointreau or Grand Marnier to the egg mixture, both gluten free, dairy free, and soy free.
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gluten free dairy free recipes
recipe image
Recipes
Overnight Orange Honey Vanilla Baked French Toast - gluten free, dairy free, soy free
Published On
2016-03-08
Preparation Time
20 min
Cook Time
50 min
Total Time
1 hour 10 min
Average Rating
41star1star1star1stargray Based on 4 Review(s)

Filed Under: breakfast, entertaining, holiday Tagged With: breakfast, dairy-free, entertaining, gluten-free, holiday, soy-free

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Comments

  1. Linda says

    March 9, 2016 at 8:19 am

    I'm not waiting for Easter, this french toast is on the menu for this Sunday. I can already taste the goodness.
    Reply
    • Jessica says

      March 9, 2016 at 10:21 pm

      Haha, thanks Linda; I have to admit, it's too good to resist!
      Reply
  2. Annie says

    March 9, 2016 at 8:31 am

    This looks outrageous and wow so moist. I cannot wait to try this. I want it now!
    Reply
    • Jessica says

      March 9, 2016 at 10:22 pm

      Thanks Annie! You must...so good. :)
      Reply
  3. Kim says

    March 9, 2016 at 8:36 am

    Jessica, my family will go nuts for this! Thank you for making recipes like this that we can enjoy even while living without gluten and dairy. We are not missing a thing. :) Have a great day!
    Reply
    • Jessica says

      March 9, 2016 at 10:24 pm

      My pleasure; it definitely will not have you missing a thing and so, so good. Hope you and your family enjoy!!
      Reply
  4. Laura Giametti says

    March 9, 2016 at 8:56 am

    I'm testing recipes for Easter this weekend and this is now on top of my list. I cannot wait to sink my teeth into this!! You make eating gluten dairy soy free look so easy and I love it!
    Reply
    • Jessica says

      March 9, 2016 at 10:37 pm

      Thank you Laura for your kind words, you made my day. Ha! I don't know about easy, but definitely worthwhile and rewarding to create or adapt recipes knowing that we can still enjoy foods, comforting foods, despite allergens or intolerances. Hope you enjoy. :)
      Reply
  5. Beth says

    March 9, 2016 at 9:08 am

    I love your overnight apple raisin french toast and will definitely be making this this weekend. I had a question about the baking time, your apple raisin French toast says to bake 30 minutes covered then uncover 20-25 minutes where this says the opposite. Any reason for that? Thanks Jessica!
    Reply
    • Jessica says

      March 9, 2016 at 10:48 pm

      Yay! SO happy to hear you love it, it's one of our favorites and this too is becoming another favorite on weekend rotation while oranges are in season. I bake the apple raisin french toast covered a little longer since there are chunks of apples in there. That extra 10 minutes of steam helps soften the apples and less time uncovered so that any exposed apple chunks don't dry up too much. With this particular recipe, there isn't any solid fruit to soften. I did test this recipe with the same amount of time baked covered as the apple raisin but found it makes it too mushy. Hope this helps and give the recipe a try. :)
      Reply
  6. Jennifer says

    March 9, 2016 at 10:44 am

    Holy moly this looks delicious. I like the idea of adding liquer - yummers!!
    Reply
    • Jessica says

      March 9, 2016 at 10:49 pm

      Thanks Jennifer! Enjoy!!
      Reply
  7. Stephanie says

    March 9, 2016 at 1:15 pm

    perfect for this weekend!
    Reply
    • Jessica says

      March 9, 2016 at 10:50 pm

      Thanks Stephanie, hope you enjoy!!
      Reply
  8. Tricia says

    March 9, 2016 at 3:47 pm

    This looks lovely for Easter. I usually bake with hard boiled colored eggs inserted into some sort of baked breakfast and think this may be a hit. I'm thinking I should put the eggs in before I bake but your recipe states to cover for part of baking, what do you suggest? Thanks in advance Jessica!
    Reply
    • Jessica says

      March 9, 2016 at 10:57 pm

      Ooh, I think it would be just beautiful with colored eggs! If the eggs are already boiled, I suggest removing the parchment and foil in the morning, placing the eggs onto the french toast then cover it up again and bake per the preparation. I wouldn't leave the (dyed) eggs in the unbaked french toast overnight - it will stain the egg mixture unless you are going for that look. Either way, when you continue to bake, uncovered, it will dry out any steam condensation created on the eggs while covered. Enjoy!!
      Reply
  9. Elle @ Only Taste Matters says

    March 9, 2016 at 4:22 pm

    I am obsessed with french toast casseroles and this one looks amazing! Must...have...it!
    Reply
    • Jessica says

      March 9, 2016 at 10:58 pm

      Hehe, me too! Thanks so much Elle!!
      Reply
  10. Mackenzie says

    March 9, 2016 at 10:32 pm

    How lovely a dessert / breakfast! Isnt't this better or more allowed than just eating cake or a danish for breakfast which I always feel guilty about. Not a baked french toast, but after several portions maybe I will! Looks yummy!
    Reply
    • Jessica says

      March 10, 2016 at 1:35 pm

      Thanks so much Mackenzie! Haha, no guilt! Hope you get to try it soon. :)
      Reply
  11. Bethany @ athletic avocado says

    March 10, 2016 at 9:30 am

    This french toast looks amazing! I'm OBSESSED with the amazing flavor combo going on here!
    Reply
    • Jessica says

      March 10, 2016 at 1:36 pm

      Thanks so much Bethany! Me too...kinda wish this didn't go so fast!
      Reply
  12. Jeanette says

    March 10, 2016 at 10:46 am

    Curious, in looking over the recipe will the orange juice come from the navel oranges or elsewhere?
    Reply
    • Jessica says

      March 10, 2016 at 1:38 pm

      Navel or valencia are fine. You can also use cara cara oranges. Any sweet variety will do. :)
      Reply
  13. Alicia says

    March 12, 2016 at 11:13 am

    Not only does it look beautiful but tastes even more so! This was just about the best baked French toast I have ever had. You have balanced the flavors beautifully. I would never have believed this was gluten and dairy free if I didn't make it myself!
    Reply
  14. Janice says

    March 17, 2016 at 10:37 am

    Ooh
    Reply
  15. Debbi says

    March 26, 2016 at 10:44 am

    Perfect for weekend brunch!
    Reply
  16. Patty says

    April 28, 2016 at 10:05 am

    And this looks heavenly!
    Reply
  17. Colleen says

    May 3, 2016 at 2:39 pm

    Can I prepare this the night before and then bake it in the morning or will it get too soggy?
    Reply
    • Jessica says

      May 3, 2016 at 3:43 pm

      Yes, you definitely can Colleen as the recipe is intended - to make weekend-style breakfasts easier. Hope you give it a try!
      Reply
  18. Sadie Ward says

    May 19, 2016 at 8:02 pm

    I'm a little confused... where's the overnight part to this?
    Reply
    • Jessica says

      May 19, 2016 at 8:51 pm

      I spoke about in the body of the post but see what you mean in the recipe. I clarified to say 'overnight and when ready'. Thanks Sadie, for pointing it out. Hope you give it a try and enjoy. :)
      Reply
  19. Louisa says

    February 25, 2017 at 10:43 am

    This was absolutely delicious! Nobody at my brunch could believe it was gluten and dairy free. My daughter, who helped me make it, was so proud that our family love it! Thanks for the big hit today!
    Reply
  20. Jackie says

    May 11, 2017 at 7:06 am

    I will be making this for Mother's Day brunch! Sounds iPod a and delicous! What can you recommend for a non canned coconut milk? Thanks!
    Reply
    • Jessica says

      May 11, 2017 at 12:12 pm

      I use the coconut milk (not canned) sold in the refrigerated section (So Delicious or Califia brand) but if coconut is an issue or unavailable feel free to use any other non-dairy milk, with the exception of rice milk, which doesn't yield the best results. Nut-based milk like almond, cashew or even hemp milk will give the french toast its richness. Hope that helps and hope you love it as much as we do - Happy Mother's Day!!
      Reply
  21. Melody Spira says

    May 14, 2017 at 1:43 pm

    I made this for my mother's day brunch and it was perfection!
    Reply
  22. Cathy says

    July 1, 2017 at 7:46 pm

    Hi, I was excited when this appeared in my search for a dairy free breakfast entree. I'm confused as to why it is tagged dairy free yet uses 8 eggs.
    Reply
    • Jessica says

      July 2, 2017 at 1:42 pm

      It is dairy free! Although eggs are sold in the refrigerated dairy section in the States, it actually is dairy free - no trace of casein protein or lactose (sugar found in dairy). Hope you give it a try and let me know what you think. :)
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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