Gluten Free Rosemary Apple Cheesy Bread Casserole
 
Prep time
Cook time
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No need to wait for Thanksgiving to dish up this ultra savory Gluten Free Rosemary Apple Cheesy Bread Casserole. Toasted and crispy on the top while moist and cheesy in the middle. It's the perfect marriage.
Author:
Recipe type: Side Dishes
Serves: 10-12 servings
Ingredients
  • 6 cups gluten free bread cubes (about ½" thick, I used Rudi's white sandwich bread)
  • 2 tablespoons olive oil
  • ½ medium onion, diced
  • ½ cup chopped mushrooms (about 4)
  • 1 medium apple, diced (I used Pink Lady)
  • 4 cups freshly chopped spinach
  • ¼ cup white wine
  • salt and pepper for seasoning
  • 1¾ cups half and half
  • 7 eggs
  • 1 teaspoon ground mustard
  • 1 teaspoon dried rosemary
  • 1 teaspoon sweetener (pure maple syrup, honey, or sugar)
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon crushed sage
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 1¾ cups shredded Gruyere cheese
Directions
  1. Preheat oven to 325 degrees. While oven is heating, cube bread into ½" squares. Lay bread on baking sheet and bake at 325 for 20-25 minutes until turning golden brown and crisp. Remove from oven and set aside.
  2. Preheat oven to 350 degrees. While oven is heating, chop onion, mushrooms, and apple.
  3. In a large saucepan or dutch oven, heat 2 tablespoons olive oil over medium heat. Once pan is hot enough that a drop of water sizzles, add chopped onion, mushrooms, and apple to the pan. Season with a few shakes of salt and pepper. Stir and cook for 5-6 minutes or until onions and apples are tender, stirring occasionally to avoid burning.
  4. Add spinach and white wine and cook for 3-4 minutes more until wine is reduced and spinach is wilted. Season with a few more shakes of salt and pepper. Remove from heat and set aside.
  5. In a medium sized mixing bowl, beat eggs and whisk in half and half. Add ground mustard, rosemary, sweetener of choice, thyme leaves, salt, sage, garlic powder, pepper, and 1½ cups of the shredded cheese. Stir together until evenly dispersed.
  6. Grease a 9X13 baking dish and spread toasted bread cubes in dish. Sprinkle with spinach mixture. Toss to evenly incorporate. Pour half and half mixture over bread pieces. Stir to combine and make sure all bread pieces are soaked in liquid.
  7. Bake at 350 for 45-55 minutes or until completely set. Add remaining ¼ cup of cheese during last 10 minutes of baking. Remove from oven and let sit for 5-10 minutes to cool and set. Serve warm.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-rosemary-apple-cheesy-bread-casserole/