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Simple Gluten Free Pumpkin French Toast Casserole

A cozy breakfast casserole loaded with pumpkin spice that is easy to prepare and perfect for serving a crowd.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients for the Casserole
  • 6 cups gluten-free bread, cubed Use stale bread for better absorption.
  • 1 cup pumpkin puree Can be substituted with sweet potato puree.
  • 4 large eggs Or use a flax egg as a vegan substitute.
  • 1 cup milk (dairy or non-dairy) Almond, oat, or coconut milk work great.
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon Don’t skip the spices; they add flavor.
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • Maple syrup (for serving) Drizzle over the casserole when serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
  3. Add the cubed gluten-free bread and stir until the bread is well coated.
  4. Pour the mixture into the prepared baking dish, spreading evenly.
Baking
  1. Bake for 30-35 minutes, or until the edges are golden and the center is set.
  2. Let cool for a few minutes before serving with maple syrup.

Notes

You can prepare this casserole the night before and refrigerate it. Additionally, it can be stored in the fridge for about 3 days, and frozen for up to a month.