Gluten-Free Raisin Bread Casserole

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 9

Nutritional value per serving:

Calories 168, total fat 4.2 G., saturated fats 0.7 G., proteins 6.9 G., carbohydrates 28.4 G., fiber 2.7 G., cholesterol 90 mg, sodium 188 mg, sugar 8.8 G.

This casserole is made similar to French toast, with the slices soaked in an egg mixture and pan-fried. It's just as delicious, but even healthier, as it's made with gluten-free bread and baked in the oven instead of frying. Prepare a mixture of eggs, sugar, vanilla, and milk (plant-based milk is fine), pour it over slices of bread, layered in a baking dish with cinnamon and raisins, and pop it in the oven. Dust the finished casserole with powdered sugar and garnish with fresh berries, giving it a luxurious appearance that perfectly complements its luxurious texture and flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 slices gluten-free bread with raisins and cinnamon
1.5 cups cow's or plant-based milk
0.5 tbsp. maple sugar
1 tbsp vanilla extract
4 large eggs
Powdered sugar, for dusting (optional)
Fresh berries, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Lightly spray or grease a 8-inch square baking pan with cooking spray.
Place the bread slices, slightly overlapping, in 2 rows in the prepared pan.

In a large bowl, combine milk, sugar, vanilla, and eggs. Pour evenly over the bread, pressing down on the slices to coat.
Place the baking pan inside the larger pan and add enough warm water to come halfway up the smaller pan. Bake until golden brown and the custard is set, about 50 minutes. Sprinkle with powdered sugar, if desired. Cut into 9 pieces and serve with berries.

Author of the recipe - Silvana Nardone is a food writer and nutritionist.

Categories:

recipe / Healthy eating / Gluten-free dishes / Calorie content of prepared meals / Vegetarian dishes / Dishes for future use / Breakfast / Casseroles / Desserts / Sweet pies, tarts and casseroles

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