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  • Writer's pictureAmanda MacGregor

French Toast Casserole with The Greater Knead

Updated: Apr 15

Everything you love about French toast all in one pan and using gluten-free bagels!

Rather a savory breakfast casserole? Check out our Everything Bagel Breakfast Casserole, featured on The Greater Knead's website!

French Toast Casserole with The Greater Knead gluten-free bagels - amanda macgregor centineo - food allergy recipes

Make your mornings special with this easy French Toast Casserole using Gluten-Free Bagels. It has everything you love about traditional French Toast, just baked all in one pan with bagels instead of bread.

The Greater Knead has a vast selection of sweet and savory bagel flavors. The sweet options work well with this recipe.

Check out the:

Now, let's get started!

French Toast Casserole with The Greater Knead



  • 1 package of The Greater Knead's gluten-free bagel, sweet flavoring of choice

  • 7 eggs

  • 2 cups of non-dairy milk of choice

  • Zest and juice of a half lemon

  • 1 tablespoon vanilla

  • 1 teaspoon cinnamon

  • 2 cups berries of choice (we used blueberry)


  1. Preheat the oven to 400°F.

  2. Line a baking sheet with parchment paper. Open the frozen bagels and evenly spread them out on the baking sheet. Bake in the oven for about 15 minutes, or until softened. Remove from the oven and allow to cool. Turn off the oven for now.

  3. Meanwhile, in a bowl, combine the eggs, milk, lemon, and spices. Whisk until thoroughly combined.

  4. Once the bagels are cooled, cut them into 1-inch-sized cubes. Add half of the bagel cubes to a greased round 1.5-quart casserole dish. Sprinkle 1 cup of the berries on that layer.

  5. Add the remaining bagel cubes and the rest of the berries for the second layer.

  6. Pour the egg mixture into the casserole dish. Cover the casserole dish and place it in the fridge for about 2 hours or overnight, allowing the bagels to absorb the egg mixture.

  7. When ready to bake, preheat the oven to 350°F.

  8. Place the casserole dish covered in the oven to bake for 50 minutes. Then remove the cover and bake for another 15 minutes or until the eggs are fully cooked.

  9. Let cool for 10 minutes before serving.


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