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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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Gluten-Free Pumpkin French Toast Casserole {Dairy-Free Option}
Ingredients
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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 canโt 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.