Gluten-Free Pumpkin French Toast Casserole
Updated
When pumpkin season hits, there’s nothing I crave more than a warm breakfast that tastes like dessert. That’s exactly why I turned to making my gluten-free pumpkin French toast casserole. It’s creamy, cozy, and loaded with pumpkin spice flavor. Whether you’re gluten-free by necessity or just curious to try a more wholesome brunch bake, this recipe is one that you’ll want on repeat.
“This is the perfect fall breakfast treat! My kids would scarf this down in a heartbeat.”
– Natalie
One of my family’s favorite breakfasts is my Gluten-Free Cinnamon Roll French Toast Casserole, so when pumpkin season rolled around, I knew I had to make a fall version. Since they love all things pumpkin, this breakfast casserole was an instant hit. It has everything we crave this time of year. Layers of soft bread, a gooey brown sugar-cinnamon swirl, pumpkin pie spice throughout, and a drizzle of maple vanilla glaze on top. It really does taste like French toast, cinnamon rolls, and pumpkin pie all baked into one cozy casserole. This recipe can also easily be made dairy-free for all my dairy-free friends!
Gluten-Free Baking Tips
- Use slightly stale bread. Avoid a soggy center by using toasted or slightly stale gluten-free bread.
- Avoid a mushy casserole. Do not soak overnight or longer than needed. You can prepare the casserole (pre-soak) ahead of time and soak it before baking.
- Tent with foil. During the last 10–15 minutes of baking you can tent with foil if the top browns too quickly.
- Avoid burning. Spread the cinnamon-sugar layer thin and even to prevent the bottom from burning.
- Want a lighter texture? Use a less dense gluten-free bread and adjust the custard ratio (slightly more eggs or less liquid).
- Press for success. After pouring the custard, press down gently on the bread cubes to ensure even soaking.
Gluten-Free Pumpkin French Toast Casserole
Ingredients
Bottom Layer
- 1 loaf gluten-free bread, toasted. I like Schär or homemade gluten-free bread
- ½ cup brown sugar, packed
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
Egg Mixture
- 6 large eggs, whisked
- 2 cups milk, dairy-free use almond, cashew or coconut milk
- 1 tsp pumpkin pie seasoning
- ½ cup granulated sugar
- 1 tbsp pure vanilla extract
- 1 cup canned pumpkin, (not pumpkin pie filling)
Crumb Topping (Optional)
- 1 cup all-purpose gluten-free flour, I like Pillsbury gluten-free
- ½ cup brown sugar, packed
- 1 tsp pumpkin pie seasoning
- ¼ tsp salt
- ½ cup chopped pecans
- ½ cup unsalted butter, melted, dairy-free use Smart Balance butter
Glaze (Optional)
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp milk, dairy-free use almond, cashew or coconut milk
- 2 tbsp pure maple syrup
Instructions
- Preheat your oven to 350°F.
- Cut one loaf of the gluten-free bread into small pieces.
- Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until nicely toasted. Please watch your oven because all ovens are different. Remove from the oven when toasted and set aside.
- Spray a 13×9-inch baking dish with gluten-free cooking spray.
Bottom layer
- In a small bowl mix together brown sugar, pumpkin pie spice, and ground cinnamon. Sprinkle the brown sugar mixture on the bottom of the 9×13 pan. Add the toasted bread pieces over the top of the brown sugar mixture.
- In a large measuring cup or medium-sized bowl whisk together the eggs, milk, granulated sugar, pure vanilla extract, canned pumpkin, and pumpkin pie spice until well blended. Pour the egg mixture evenly over the bread pieces.
Crumb Topping
- In a small bowl add the gluten-free flour, brown sugar, salt, pumpkin pie spice, chopped pecans, and melted butter and mix until crumbly. Sprinkle the crumb mixture evenly over the top of the casserole.
- Bake for 1 hour on the middle rack. You can see if it is done by inserting a toothpick into the center of casserole and see if it comes out clean. You will also see the sides of the casserole pulling away from the sides of the pan when it is done. The casserole will also be firm and not jiggly when it’s done. Please watch your casserole because all ovens are different.
Glaze
- Mix all of the ingredients of the glaze together in a small bowl until it’s nice and smooth. Allow the casserole to cool a few minutes before drizzling glaze on it and serving. Enjoy!
Notes
- For the dairy-free, I used almond milk and Smart Balance.
- Schär gluten-free bread is also dairy-free.
- This casserole can be made ahead of time and refrigerated before baking, but do not add the crumb topping until right before baking.
- If the glaze is too thin, stir in extra powdered sugar or use less milk.
- For nut-free, omit pecans or swap in pumpkin seeds or sunflower seeds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Pumpkin French Toast Casserole
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F. Spray a 13×9-inch baking dish with gluten-free cooking spray.
Cube the bread: Cut 1 loaf of gluten-free bread into small cubes. (photo 1)
Toast the bread: Spread the cubes evenly on an ungreased baking sheet and bake for 5–10 minutes, until lightly toasted. Watch carefully, as all ovens differ. Remove and set aside. (photo 2)
Prepare the cinnamon-sugar layer: In a small bowl, mix together ½ cup packed brown sugar, 2 tsp pumpkin pie spice, and 1 tsp ground cinnamon. Sprinkle this mixture evenly on the bottom of the prepared baking dish. (photo 3)
Layer the bread: Layer the toasted bread cubes over the sugar mixture. (photo 4)
Make the egg mixture: In a medium bowl or large measuring cup, whisk together 6 large eggs, 2 cups milk (use almond, cashew, or coconut milk for dairy-free), ½ cup granulated sugar, 1 tbsp pure vanilla extract, 1 cup canned pumpkin puree (not pumpkin pie filling), and 1 tsp pumpkin pie spice. (photo 5)
Soak the bread: Pour the custard mixture evenly over the bread cubes, pressing down gently so all the bread is coated. (photo 6)
Mix the crumb topping: In a small bowl, combine 1 cup all-purpose gluten-free flour (I like Pillsbury), ½ cup packed brown sugar, 1 tsp pumpkin pie spice, ¼ tsp salt, and ½ cup chopped pecans. Stir in ½ cup melted unsalted butter (use Smart Balance for dairy-free) until the mixture is crumbly. (photo 7)
Top the casserole: Sprinkle evenly over the casserole. (photo 8)
Make the glaze: While the casserole cools slightly, whisk together 2 cups powdered sugar, 1 tsp pure vanilla extract, 2 tbsp milk (almond, cashew, or coconut milk for dairy-free), and 2 tbsp pure maple syrup until smooth. Drizzle the glaze over the warm casserole before serving. (photo 9)
Bake: Place the dish on the middle rack and bake for about 1 hour. The casserole is done when the sides start pulling away from the pan, the center is set and no longer jiggly, and a toothpick inserted in the middle comes out clean. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes. (photo 10)
Serve and store: Slice and serve warm, with extra glaze or maple syrup if desired. Enjoy! (photo 11)
Recipe Variations
Here are some ways to make this pumpkin French toast casserole your own:
- Add chopped cooked apples or pears to the bread layer
- Stir in chocolate chips or drizzle melted dark chocolate
- Use different nuts (walnuts, pecans, pumpkin seeds)
- A crumble topping variation (oats, almond flour)
- A pumpkin caramel drizzle instead of simple glaze
Serving Suggestions
I love serving this pumpkin French toast casserole for brunch alongside my gluten-free frittata or gluten-free quiche. A little fresh fruit and warm maple syrup make it feel like the perfect cozy fall breakfast.
Storage Instructions
This is the perfect make-ahead gluten-free breakfast casserole. You can assemble it ahead of time, even overnight, and refrigerate until you’re ready to bake. Wait to add the crumb topping until right before baking. Once baked, let the casserole cool completely, then cover tightly and refrigerate for up to 3–4 days. The glaze may absorb moisture over time, so you may want to re-drizzle or freshen it before serving leftovers.
For longer storage, cut into individual slices, wrap each piece in plastic wrap, and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until warmed through.
what can I use instead of egg?
Hi Chelsie, unfortunately, we have never tried this recipe without the eggs. We would suggest trying a vegan egg substitute, like JUST eggs for the best result.
Absolutely delicious!
I too need a processed sugar free recipe. Hoping to try it with coconut sugar, but wondering how one could incorporate pure maple syrup in this. Would it be too wet? Somewhere I have to cut out sugar. Help?
Hi Sara! I have not tried the recipe with coconut sugar or pure maple syrup. If you try either please let me know how it turns out.
This was amazing!!! My family loved it. I made my version with Swerve substitutes for powdered sugar and brown sugar. I also used oat milk, stevia, and Franz white bread. I only used 1 cup of the powdered sugar substitute. I have a hard time finding recipes that will also work with sugar free options. It was so good. I also made the original version for a comparison of sugar substitution ratios, and you can’t tell the difference between the two.
Ahhhhhhhh-mazing!!!!!
Tasted really good! Thanks!
Thank you so much April for the wonderful 5-star recipe review! I am so happy that you the casserole. Thanks again!
This was delicious! I prepped it the night before with a combination of coconut sugar (in place of the brown sugar) and equal parts honey and Swerve sweetener (in place of the granulated sugar). I also used a Paleo flour in the topping. Delicious and lower sugar! Thank you!
Thank you so much Joanne for the wonderful 5-star recipe review! I am so happy that you enjoyed the pumpkin french toast casserole. Thank you for sharing your modifications, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thank you again!
This was delicious! I would like to point out that in the printed portion, the pumpkin was omitted from the instructions. My daughter made this for a class project and didn’t use the pumpkin. It still turned out yummy though!
Thank you so much Fruth for the awesome 5-star recipe review! I am so happy that you all enjoyed the casserole. I just check the recipe card and the 1 cup of pumpkin puree is listed in the recipe under the egg mixture. I checked the print box too, and it was there as well. I am glad that it still turned out well. Thanks again!
This is the perfect fall breakfast treat! My kids would scarf this down in a heartbeat. Excited for your new cookbook with more delicious breakfast recipes.
Thank you so much Natalie for the awesome 5-star recipe review! My kids LOVE this pumpkin breakfast casserole. Thank you so much for your kind words about my cookbook! I am super excited and I feel really blessed.