My Sweet Marie

Gluten-Free Cinnamon Raisin Breakfast Casserole

Posted on: December 11, 2011

This is one of those casseroles you can make the night before and pop in the oven in the morning and have it ready when the guests wake up or shortly thereafter! We had guests overnight last night and I like to send them off with a full belly! Since I need to go gluten-free so did they today! I’m the cook so I decide!



  • 5 cups of gluten-free cinnamon raisin bread cut into large chunks
  • 4 eggs
  • 1 1/2 cups of milk ( I used almond milk)
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tsp grand-marnier
  • 1 tsp cinnamon
  • 1 cup pecans halves


  1. Heat oven to 375. spray your 9×13 with Pam or other greaser.
  2. Mix eggs,milk, vanilla,grand-marnier and salt.
  3. Mix the bread with the liquid, combine well so it’s all wet.
  4. lay it out in your casserole. Top with the pecans.
  5. Sprinkle with cinnamon and 2 tsp of sugar.
  6. Refrigerate for 8-10 hours.
  7. Bake in hot oven for 35-45 minutes, till golden. (Uncovered)

** you may  do step 2  ahead of time and then just mix together before bed. cover and put in fridge till morning.


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