Baked Gluten Free Pumpkin French Toast Casserole
A delightful twist on a classic breakfast favorite that is gluten-free and packed with the cozy flavors of pumpkin and spices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 175 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 loaf gluten-free bread
- 1 cup canned pumpkin
- 8 eggs
- 2 cups milk (or non-dairy alternative)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Maple syrup (for serving)
- Powdered sugar (for serving)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cut the gluten-free bread into 1-inch cubes and place in the baking dish.
- In a bowl, whisk together pumpkin, eggs, milk, brown sugar, cinnamon, nutmeg, vanilla extract, and salt until smooth.
- Pour the mixture over the bread cubes, ensuring each piece is coated.
- Cover with plastic wrap or foil and refrigerate for at least 2 hours or overnight.
- Remove from the fridge and bake for 35-40 minutes until set and golden brown on top.
- Serve warm with maple syrup and a dusting of powdered sugar.
Notes
For extra crispy edges, consider running the casserole under the broiler for the last couple of minutes. This casserole can be prepared up to 24 hours in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg
