I got the idea for this from the hotel restaurant, and the recipe is straight off of allrecipes.com.

Apologies if everyone has already seen this--there are a ton of recipes for this on the Internet. All we need to do is use gluten-free bread (and how many of us have dried-out gluten-free bread in our freezers???)! Those who are also unable to have dairy can substitute coconut milk (or whatever milk substitute) plus a bit of coconut oil for the cream and coconut oil for the butter.

Enjoy!!!!

INGREDIENTS
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (Grand Marnier®)
1/4 teaspoon salt

DIRECTIONS
Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

ooh, sounds yummy! have you tried it?

Not yet, but if I get organized, I'll try it this week. The comments on allrecipes.com are all raves!

And the chef who used my gluten-free bread to make Creme Brulee French Toast in the hotel didn't tell me his recipe, so I don't know if it was exactly the same as this, but, boy, it was good!!! It was ready in 10 minutes, so I suspect it wasn't baked, but fried on the griddle, so maybe it'll be even better soaked overnight and baked.