Go Back
+ servings

Strawberry Rhubarb French Toast Bake

This easy, gluten free french toast bake is bursting with sweet strawberries and tangy rhubarb. It's a perfect, make-ahead spring breakfast or brunch!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings


For the casserole

  • 2 cups Unsweetened vanilla almond milk divided
  • 4 Large eggs
  • 4-6 Tbsp Honey * See notes
  • 2 tsp Vanilla extract
  • Pinch of salt
  • 10 Cups Cubed Gluten free white bread lightly packed (1 18z loaf)
  • 1 Cup Strawberries sliced
  • 1/2 Cup Rhubarb sliced

For the crumble:

  • 1/2 Cup Almond flour
  • 1/2 Cup Gluten free rolled old fashioned oats
  • 1/4 Cup Coconut sugar
  • 2 Tbsp + 2 tsp Coconut oil at room temperature (should be the consistency of softened butter)

For the sauce:

  • 2 Cups Strawberries roughly chopped (260g)
  • 1 Cup Rhubarb sliced (130g)
  • 2 Tbsp Honey
  • 2 Tbsp Water


  • In a very large bowl, whisk together 1 1/2 cups of the almond milk, reserving the rest for later, along with the eggs, honey, vanilla and salt until well combined.
  • Add the cubed bread, sliced strawberries and rhubarb into the mixture and gently toss until the bread is evenly coated in the egg mixture.
  • Pour the mixture into a greased casserole dish. Cover with tinfoil and refrigerate for at least 6 hours - overnight.
  • The next day, preheat your oven to 350 degrees.
  • Pour the remaining 1/2 cup of almond milk of the casserole, to give it some extra moisture, and gently press the bread cubes down so they are nice and packed together.
  • In a small bowl, stir together the almond meal, oats and coconut sugar. Add in the coconut oil and stir, using your hands, until well mixed and crumbly.
  • Sprinkle the crumbs evenly over-top of the casserole and bake until the eggs feel set and the casserole begins to bubble up, about 50 mins - 1 hour. Once cooked, broil the casserole on HIGH for 2-3 minutes until the crumble is lightly golden brown and crunchy. Watch it closely because the crumbs burn quickly!
  • While the casserole cooks, combine all of the ingredients for the sauce in a medium pot on medium heat. Bring to a steady simmer and cook until the strawberries soften, stirring frequently, about 7-8 minutes.
  • Lightly mash the rhubarb and strawberries with a fork, but make sure to leave some texture, and then cook and additional 6-7 minutes until the sauce thickens and slightly reduces.
  • Serve the sauce over the casserole and DEVOUR.


*The hubs and I liked it with 4 Tbsp of honey, but some of his coworkers said that it wasn't sweet enough. If you know you have a sweet tooth, I would recommend using 5 or 6 Tbsp of honey