Description
This Fluffy Gluten-Free Pumpkin French Toast Casserole is a soft, custardy baked French toast perfect for a cozy fall brunch. Made with gluten-free bread cubes soaked in a spiced mixture of pumpkin puree, eggs, milk, and warm spices, it offers an allergen-friendly, flavorful meal that’s both comforting and satisfying.
Ingredients
Bread
- 6 cups gluten-free bread cubes
Wet Ingredients
- 4 large eggs
- 1 cup milk or almond milk
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 tsp vanilla extract
Spices
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Prepare the wet mixture: In a large mixing bowl, whisk together the eggs, milk (or almond milk), pumpkin puree, maple syrup, vanilla extract, cinnamon, and nutmeg until the ingredients are fully combined and smooth.
- Soak the bread cubes: Place the gluten-free bread cubes in a baking dish, then pour the pumpkin egg mixture evenly over the bread. Press down gently to ensure all bread pieces soak well. Let the mixture sit for 15 to 20 minutes so the bread absorbs the custard.
- Bake the casserole: Preheat your oven to 350°F (175°C). Bake the soaked bread mixture in the oven for 40 minutes, or until the top is golden and the custard is set but still soft and custardy inside.
- Serve: Remove from oven and allow to cool just slightly before serving. Optionally, drizzle with extra maple syrup or sprinkle with chopped pecans for added texture and flavor.
Notes
- Serve warm topped with extra maple syrup or toasted pecans for crunch.
- This recipe works well with dairy-free milk alternatives like almond or oat milk.
- Ensure the bread used is certified gluten-free to maintain the gluten-free status.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
