Gluten-Free Pumpkin Spice French Toast Casserole

Gather Your Essential Ingredients for the Perfect Bake

Creating this delicious Gluten-Free Pumpkin French Toast Casserole requires a few simple, high-quality ingredients. Here’s a detailed look at what you’ll need to assemble this heartwarming dish:

• Gluten-Free Bread: You’ll need a full loaf (approximately 12-15 ounces) of good quality gluten-free bread. We’ve successfully tested this recipe with popular brands like Canyon Bakehouse, Three Bakers, and Trader Joe’s gluten-free breads. Most robust gluten-free sandwich breads should work well. The key is to let it get slightly stale, which helps it absorb the custard without falling apart, ensuring a delightful texture in the final casserole.
• Pumpkin Puree: Opt for unsweetened pumpkin puree to infuse the perfect, natural pumpkin flavor and vibrant orange color into your custard. Be careful not to grab a can of pumpkin pie filling by mistake, as it contains added sugars and spices that will alter the recipe’s balance. Pure pumpkin is what we’re aiming for!
• Whole Milk: While you can technically make this easy pumpkin French toast casserole with lower-fat milk or unsweetened almond milk, I highly recommend using whole milk. Its rich fat content contributes significantly to the creamy, luxurious texture of the custard base, enhancing the overall indulgence of the dish.
• Large Eggs: Five large eggs are essential for creating the rich, custardy base that binds the bread together. These eggs provide structure and creaminess. Please note that this recipe does not perform well with egg substitutes such as flax eggs or chia eggs, as they won’t provide the necessary binding and texture.
• Pure Maple Syrup: This natural sweetener not only adds depth to the pumpkin custard but also provides that signature “French toast” flavor. Its earthy sweetness pairs perfectly with pumpkin and spices, making the casserole truly special.
• Butter: A small amount of melted butter goes into the casserole base, contributing richness and flavor. The remaining butter is crucial for crafting our delectable brown sugar pecan streusel topping, providing that irresistible crumbly texture.
• Vanilla Extract: A splash of pure vanilla extract elevates all the other flavors, adding a warm, aromatic note that makes the casserole even more inviting and delicious. Don’t skip this essential ingredient!
• Pumpkin Pie Spice: This blend of warm spices (typically cinnamon, nutmeg, ginger, and cloves) is the heart of our fall flavors. It infuses the casserole with an incredible aroma and taste that will make your home smell absolutely heavenly. If you don’t have a pre-made mix, you can easily create your own (see FAQ section for details).
• Brown Sugar: Light brown sugar is the star of our streusel crumb topping. Its molasses notes add a deeper, more complex sweetness that beautifully complements the pumpkin and spices, creating a truly irresistible contrast to the soft French toast.
• Gluten-Free Flour: A small amount of measure-for-measure gluten-free flour blend is incorporated into the streusel topping. This helps bind the crumble ingredients together, ensuring you achieve those lovely, crunchy clusters that add so much to the casserole’s texture.
• Cinnamon & Salt: Ground cinnamon adds an extra layer of warmth to the brown sugar streusel, amplifying its comforting flavor. A pinch of salt in the custard is vital; it enhances and balances all the sweet and savory notes, preventing the dish from tasting overly sweet and bringing out the best in every ingredient.

Crafting Your Gluten-Free Pumpkin French Toast Casserole: A Step-by-Step Guide

For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the recipe card at the bottom of this article.

1. Prepare the Bread: The secret to a perfect French toast casserole lies in slightly stale bread. If time permits, let your gluten-free bread cubes sit out for at least a few hours, or even up to a day in advance, to dry out slightly. This crucial step helps the bread maintain its shape and absorb the custard without becoming mushy. Dice the entire loaf into uniform 1-inch cubes. Transfer these cubes to a greased 9×13 inch baking pan and set aside. I find a glass or ceramic casserole dish works best for even baking.
2. Whisk the Pumpkin Custard: In a large mixing bowl, combine the smooth pumpkin puree, whole milk (or your chosen dairy-free alternative), pure maple syrup, large eggs, melted butter, vanilla extract, pumpkin pie spice, and a pinch of salt. Whisk vigorously until all ingredients are thoroughly combined and the mixture is smooth. While the pumpkin spice may occasionally clump slightly, prioritize ensuring the eggs are fully incorporated and the custard base is silky. For an extra smooth custard, an immersion blender can be used briefly.
3. Soak the Bread: Carefully pour the prepared pumpkin custard mixture evenly over the diced bread cubes in your baking pan. Use a flexible spatula to gently press down and tuck any dry bread cubes into the custard, ensuring every piece is well-coated and has a chance to soak up the delicious liquid. This even saturation is key to a uniformly moist casserole.

4. Prepare the Streusel Topping (Optional, but Recommended!): If you’re adding this irresistible topping, prepare it now. In a medium bowl, combine the brown sugar, chopped pecans, gluten-free measure-for-measure flour, ground cinnamon, and small cubes of cold butter. Using clean hands, a pastry blender, or two forks, work the butter into the dry ingredients. Continue until a crumbly texture forms, with no dry spots remaining and the mixture resembles coarse crumbs with some larger clusters.
5. Allow to Rest and Soak: Cover the baking pan tightly with aluminum foil. Let the casserole rest at room temperature for at least 1 hour to allow the bread to fully absorb the rich pumpkin custard. For an even more intense flavor and a convenient make-ahead option, you can cover the pan and refrigerate it for several hours, or even overnight. If preparing ahead, store the streusel topping separately in an airtight container until you are ready to bake to prevent it from becoming soggy.
6. Assemble and Bake: When you’re ready to bake, preheat your oven to 350°F (175°C). Evenly sprinkle the streusel topping (breaking it into lovely clusters if it has compressed) over the French toast casserole. Bake the casserole, uncovered, for 40-45 minutes. The casserole is ready when the top is a deep golden brown and the custard in the center is just set, not liquid. Around the 30-minute mark, keep an eye on the streusel; if it’s browning too quickly, you can loosely tent the pan with foil to prevent burning.
7. Serve and Store: Once baked to perfection, remove the casserole from the oven. For an elegant finish, dust with powdered sugar or generously drizzle with pure maple syrup before serving. Enjoy this comforting dish warm! Cover any leftovers tightly and store them in the refrigerator for 2-3 days. Reheat individual servings in the microwave or oven until warmed through.

Frequently Asked Questions & Expert Tricks for the Best Pumpkin French Toast Casserole

Stale Bread Works Best (And Why!): For the absolute best texture, it’s highly recommended to use slightly stale bread. You can achieve this by dicing the bread into cubes and letting it sit out on the counter for at least a few hours, or even up to a full day in advance. Why is this important? Stale bread acts like a sponge, effectively soaking up the rich custard mixture without turning soggy or mushy during baking. Fresh bread, on the other hand, tends to absorb too much liquid too quickly and can result in a dense, unpleasant texture. While traditional French toast often calls for challah or brioche, gluten-free options are typically more limited. We find that a good quality gluten-free sandwich bread (like those from Canyon Bakehouse, Three Bakers, or Trader Joe’s) works perfectly and yields fantastic results in this casserole.

Mastering Make-Ahead Preparation: One of the greatest advantages of this recipe is its make-ahead potential! We absolutely love preparing this easy breakfast casserole the night before for special occasions like Thanksgiving or Christmas morning. It functions wonderfully as an overnight casserole, significantly reducing morning stress. To ensure perfection, if you’re mixing this French toast casserole up the night before, remember to store the casserole base and the streusel topping separately. This prevents the streusel from dissolving or getting soggy from the moisture in the custard. Simply crumble the topping over the casserole the next morning, just before it goes into the oven, for that ideal crunchy finish!

No Pumpkin Pie Spice? No Problem! Don’t have a jar of pumpkin pie spice handy? You can easily create your own aromatic blend! Substitute the called-for pumpkin spice with a mixture of 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. This combination of classic fall spices will taste remarkably close to a pre-made blend and fill your kitchen with wonderful aromas.

Not a Fan of Nuts? Easily Made Nut-Free! If you or your guests have nut allergies, or simply prefer to omit them, you can absolutely skip the pecans in the streusel topping. The casserole will still be incredibly delicious and will retain its wonderful texture and flavor without them.

Can I Make This Dairy-Free? Yes! While whole milk is recommended for richness, you can substitute it with your favorite dairy-free milk alternative, such as unsweetened almond milk, oat milk, or soy milk. Ensure your gluten-free bread is also dairy-free if this is a strict requirement. For the butter, use a high-quality dairy-free butter alternative in both the custard and the streusel.

Storage and Reheating Tips: Leftover casserole can be stored, covered tightly, in the refrigerator for 2-3 days. To reheat individual servings, simply microwave until warm, or gently reheat in a preheated oven (around 300°F/150°C) until warmed through. If reheating a larger portion, cover loosely with foil to prevent the topping from over-browning.

Freezing Instructions: This casserole is fantastic for freezing! Once baked and completely cooled, you can slice it into individual portions. Wrap each slice tightly in plastic wrap, then again in aluminum foil, and store in a freezer-safe bag for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then warm in the oven or microwave.

More Cozy Breakfast Recipes To Try

Gluten-Free Eggnog French Toast Casserole

Gluten-Free Belgian Waffles

Gluten-Free Blueberry Muffins

SOFT Gluten-Free Cinnamon Rolls

Gluten-Free Pumpkin French Toast Casserole

Author: Emily Dixon, Sweets & Thank You

This delightful gluten-free pumpkin French toast casserole is a perfect blend of warm fall flavors and easy preparation. Ideal for holidays, special brunches, or simply a comforting weekend treat, this make-ahead recipe will quickly become a family favorite!

Ingredients

For the Pumpkin French Toast Casserole

• 1 loaf gluten-free bread (12-15 oz.), cut into 1-inch cubes (stale bread works best!)
• 1 cup unsweetened pumpkin puree (not pumpkin pie filling!)
• 1 ½ cups whole milk (or your preferred dairy-free milk)
• ⅓ cup pure maple syrup
• 5 large eggs
• 2 Tablespoons butter, melted
• 1 Tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ⅛ teaspoon salt

For the Optional Brown Sugar Pecan Streusel

• ½ cup brown sugar (100 grams)
• ½ cup chopped pecans
• ⅓ cup gluten-free measure-for-measure flour (40 grams)
• 1 teaspoon cinnamon
• 4 Tablespoons butter, cut into small cubes (57 grams), cold

To Serve (Optional)

• Pure Maple Syrup
• Powdered Sugar
• Whipped Cream (dairy or dairy-free)

Instructions

1. Prepare The Bread: If time allows, let your cubed gluten-free bread sit out for a few hours or overnight to become slightly stale. This helps it absorb the custard without becoming mushy. Place the 1-inch bread cubes into a greased 9×13 inch baking dish.
2. Make The Custard: In a large mixing bowl, whisk together the pumpkin puree, milk, maple syrup, eggs, melted butter, vanilla extract, pumpkin pie spice, and salt until smooth and well combined. Ensure the eggs are fully incorporated.
3. Pour Custard: Pour the pumpkin custard mixture evenly over the bread cubes in the prepared baking dish. Gently press any dry bread cubes into the custard with a spatula to ensure full saturation.
4. Make The Streusel (if using): In a medium bowl, combine brown sugar, chopped pecans, gluten-free flour, cinnamon, and cold cubed butter. Use your fingers, a pastry blender, or two forks to cut the butter into the dry ingredients until a coarse, crumbly mixture with small clusters forms.
5. Rest: Cover the baking dish with aluminum foil. Let the casserole rest at room temperature for at least 1 hour to allow the bread to soak. For best results and convenience, you can refrigerate it overnight (up to 12 hours). If making ahead, store the streusel separately in an airtight container.
6. Assemble & Bake: Preheat oven to 350°F (175°C). Sprinkle the streusel clusters evenly over the casserole (if stored separately, add it now). Bake uncovered for 40-45 minutes, or until the top is golden brown and the custard is set in the center. If the streusel begins to brown too quickly (around 30 minutes), loosely tent the dish with foil.
7. Serve & Store: Serve warm, dusted with powdered sugar or drizzled with pure maple syrup, and topped with whipped cream if desired. Store any leftovers, covered, in the refrigerator for 2-3 days.

Notes

• Stale Bread is Key: For the ideal texture, use bread that has been left out to dry for several hours or overnight. This ensures it properly absorbs the custard without becoming soggy.
• Overnight Preparation: If preparing this casserole the night before, store the streusel topping separately. Add it just before baking to maintain its delightful crunch.
• Spice Substitute: If you don’t have pumpkin pie spice, use a blend of 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp cloves.
• Nut-Free Option: Easily omit the pecans from the streusel for a nut-free version.
• Dairy-Free Option: Replace whole milk with your preferred dairy-free milk (e.g., almond, oat, soy) and use dairy-free butter.

Find the recipe: sweetsandthankyou.com/pumpkin-french-toast-casserole/