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Gluten-Free Pumpkin French Toast Casserole {Dairy-Free Option}

By Audrey Roberts

5 from 7 votes

Sep 28, 2019

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This easy to make Gluten-Free Pumpkin French Toast Casserole has the taste of French toast, gooey cinnamon rolls, and pumpkin pie all wrapped in one. It can be baked right away or made as an overnight casserole. The recipe also has a dairy-free option.

Disclosure: This recipe is sponsored by Schär. The opinions are my own. 

Gluten-Free Pumpkin French Toast Casserole

One of my family’s favorite breakfast casseroles that I make is my Gluten-Free Cinnamon Roll French Toast Casserole. Now that it is full-on pumpkin and pumpkin spice season, I decided I would create a pumpkin version of their favorite sweet breakfast casserole. My family loves my Gluten-Free Pumpkin Bread, my Gluten-Free Pumpkin Crumb Muffins, and my Gluten-Free Baked Pumpkin Donuts, so I knew they would love this pumpkin breakfast casserole too!

I have to say, that this flavor combination is AMAZING! All the best parts of French toast married with the gooeyness of a cinnamon roll and pumpkin pie. This combines all of your favorite flavors from Fench Toast, Cinnamon Rolls and Pumpkin Pie. Layers of bread, a gooey brown sugar and cinnamon layer, perfectly spiced pumpkin pie flavor and topped off with a maple vanilla glaze.

How To Make Gluten-Free Pumpkin French Toast Casserole

Bread Layer

• Preheat your oven to 350°F.
• Cut one loaf of the Schär Gluten-Free Artisan Baker White Bread into small pieces. (photo 1)
• Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until lightly toasted. Please watch your oven because all ovens are different. Remove from the oven when toasted and set aside.
• Spray a 13 x 9-inch baking dish with gluten-free cooking spray. (photo 2)
• In a small bowl, mix together the 1/2 cup of brown sugar and a tablespoon of ground cinnamon. Sprinkle the brown sugar mixture on the bottom of the greased 9×13 pan. (photo 3)
• Add the toasted bread pieces over the top of the brown sugar mixture. (photo 4)
• In a large measuring cup or medium-sized bowl, whisk together the eggs, milk, granulated sugar, pure vanilla extract, pumpkin pie spice, and canned pumpkin until well blended. (photo 5)
• Pour the egg mixture evenly over the bread pieces. (photo 6)

Pecan Crumb Topping

• In a small bowl, add the gluten-free flour, brown sugar, salt, ground cinnamon, and melted butter and mix until crumbly. (photo 7)
• Sprinkle the crumb mixture evenly over the top of the casserole. (photo 8)
• Bake for 1 hour on the middle rack.
• You can see if it is done by inserting a toothpick into the center of the 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. (photo 10)

Maple Vanilla Glaze

• Mix all of the ingredients of the glaze together in a small bowl until it’s nice and smooth. (photo 9)
• Allow the casserole to cool a few minutes before drizzling the glaze on it and serving. Enjoy! (photo 11)

Leftovers

• Store leftovers in an air-tight container and refrigerate.
• Reheat the breakfast casserole in the microwave or oven.
• This breakfast casserole is even good cold.

Can I make this breakfast casserole ahead of time?

• Yes! This is the perfect make-ahead gluten-free breakfast casserole. This casserole can be made ahead of time (even overnight) and refrigerated before baking, but do not add the crumb topping until right before baking.

Gluten-Free Bread

Schär is my family’s favorite brand of gluten-free bread. Actually, it’s the only gluten-free bread my little boy’s likes. It’s also dairy-free too!

I love both the bakery flavor and soft texture of Schär’s Artisan Baker White Gluten-Free Bread. It is also shelf-stable and vacuumed sealed and bagged for freshness.

I also love that I can easily find Schär products at my local grocery store and Walmart. You can also but it from their NEW online store or use their store locator to find a store that carries them near you.

Dairy-Free Baking

I have also included a dairy-free option for the recipe Pumpkin French Toast Casserole. My husband, myself and youngest son are also dairy-free. So, now you too can enjoy a gluten-free and dairy-free Pumpkin French Toast Casserole.

I promise that it is just as delicious made with the dairy-free butter and dairy-free milk.

Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Smart Balance butter.

Easy Gluten-Free Breakfast Casserole

You are going to love how easy this gluten-free breakfast casserole is to make! This recipe allows you to save time and feed a crowd making it perfect for bringing to pot-lucks or to serve for brunch.

It’s so delicious, I promise no one will even know it’s gluten-free! I’ll be making this super easy sweet breakfast casserole for my family Thanksgiving morning!

More Gluten-Free Breakfast Recipes For You To Try!

• Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
• Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
• Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}

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★Did you make this recipe? Please give it a star rating below!★

5 from 7 votes

Gluten-Free Pumpkin French Toast Casserole {Dairy-Free Option}

By: Audrey Roberts

Servings: 18 servings

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

This easy to make Gluten-Free Pumpkin French Toast Casserole has the taste of French toast, gooey cinnamon rolls, and pumpkin pie all wrapped in one. It can be baked right away or made as an overnight casserole. The recipe also has a dairy-free option.

Ingredients 

1x2x3x

Bottom Layer

• ▢ 1 loaf gluten-free bread, toasted , I like Schär
• ▢ 1/2 cup brown sugar, , packed
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 teaspoon ground cinnamon

Egg Mixture

• ▢ 6 large eggs, , whisked
• ▢ 2 cups milk , ,dairy-free use almond, cashew or coconut milk
• ▢ 1 teaspoon pumpkin pie seasoning
• ▢ 1/2 cup granulated sugar
• ▢ 1 tablespoon pure vanilla extract
• ▢ 1 cup canned pumpkin , ,not pumpkin pie filling

Crumb Topping

• ▢ 1 cup all-purpose gluten-free flour, I like Pillsbury gluten-free
• ▢ 1/2 cup brown sugar, ,packed
• ▢ 1 teaspoon pumpkin pie seasoning
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup chopped pecans
• ▢ 1/2 cup unsalted butter, melted, ,dairy-free use Smart Balance butter

Glaze

• ▢ 2 cups powdered sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 tablespoons milk, ,dairy-free use almond, cashew or coconut milk
• ▢ 2 tablespoons pure maple syrup

US Customary - Metric

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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 x 9-inch baking dish with gluten-free cooking spray. 

Bottom layer

• In a small bowl mix together 1/2 cup of brown sugar, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cinnamon. Sprinkle the brown sugar mixture on the bottom of the 9x13 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!
• Cover or store left-overs in an air-tight container and refrigerate. Reheat the casserole in the microwave or oven. This breakfast casserole is even good cold.
• This casserole can be made ahead (even overnight) of time and refrigerated before baking, but do not add the crumb topping until right before baking.
  

Notes

• For the dairy-free option 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.
• Store left-overs in an air-tight container and refrigerate.
• Reheat the casserole in the microwave or oven. This breakfast casserole is even good cold.
• Mama says, "Check all of your lables!"

Nutrition

Serving: 1servingCalories: 367kcalCarbohydrates: 59gProtein: 8gFat: 12gSaturated Fat: 5gCholesterol: 87mgSodium: 263mgPotassium: 169mgFiber: 2gSugar: 36gVitamin A: 2422IUVitamin C: 1mgCalcium: 168mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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