Oh my gosh, you will never believe that this french toast bake is GRAIN FREE!! I know, I keep using capitalized letters when I talk about Chebe Bread, but the fact that it is grain free is blowing my mind. No rice, no corn, no soy, no wheat, no gluten. It’s incredible!!
For this recipe, I used the Chebe cinnamon roll mix. I followed the directions for the batter and then instead of rolling it out flat to make cinnamon rolls, I formed the dough into a loaf shape and first baked it into bread! Yes, you could probably even just slice this loaf and toast it for every day use if you want to!
This recipe is rich and delicious and full of cinnamon flavor…and it’s “stuffed” with cream cheese. What else could be better than that in the morning?! The bread and cream cheese is covered in a thick egg mixture and then baked to perfection. The only sweetness in this comes from a little bit of cane sugar in the Chebe dry mix and maple syrup. That’s all there is to it!
I converted this recipe from my mom’s cookbook (I mentioned that was my goal when I started this blog in December). The original recipe calls for french bread, but I thought this would be delicious with a cinnamon loaf and boy was I right!! Did I mention this is grain-free?! 😉
I have no doubt that you will LOVE this recipe!
*You can absolutely make this dairy-free, I’ve tried it. The best cream cheese replacement that I’ve found is from Kite Hill. The egg mixture calls for heavy cream but you can definitely replace it with coconut milk/cream or another milk alternative. Same goes for the dry mix that calls for milk. You can even replace the butter with something like Earth Balance or you could try melted ghee.
*The bread loaf is done when it is crunchy on the outside and sounds pretty dense when you “knock” on it. It will also be a caramel-y brown on the bottom. Let it cool completely before you slice it!
* It can soak in the egg mixture before baking for as little as one hour or as long as overnight.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
For The Bread
- 1 box Chebe Cinnamon Roll Mix
- 2 eggs, room temperature
- 2 teaspoons baking powder
- 3 tablespoons melted butter (or butter alternative)
- 4 tablespoons milk (or milk alternative)
For the French Toast Bake
- 4 ounces cream cheese (or non-dairy alternative), cut into ½ inch cubes
- 3 eggs
- ½ cup half & half (or non-dairy alternative)
- ⅛ cup maple syrup
- 3 tablespoons butter, melted
Preheat oven to 375 degrees.
Follow directions on Chebe box to make cinnamon roll dough (do everything the same except DO NOT add the cinnamon/butter/brown sugar mixture.)
- Blend Chebe mix with 3 tablespoons melted butter, 2 teaspoons baking powder (this is optional, I like to add it)
- Slowly add in 4 tablespoons milk/milk substitute.
Knead dough until well combined. Using your hands, form dough into a loaf shape and place on a parchment paper lined baking sheet.
Bake loaf for 25 minutes until the outside feels hard when you tap on it and the bottom is a golden brown.
Let cool completely. Once cooled, slice bread loaf into 1-inch cubes.
Layer ½ of bread cubes on bottom of a 1-quart casserole dish (or 8×8 baking dish or loaf pan).
Scatter cream cheese cubes evenly over 1st layer of bread cubes.
Cover with remaining bread cubes.
Mix eggs, half and half, maple syrup and melted butter. Drizzle over bread/cream cheese mixture.
Cover and refrigerate. You can do this for as little as one hour or even overnight.
Preheat oven to 350 degrees.
Bake uncovered for 45-50 minutes until top cubes are golden brown and egg mixture is bubbling.
Slice, sprinkle with powdered sugar, and serve with maple syrup.