serving of gluten-free pumpkin french toast casserole
Print Pin
5 from 2 votes

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

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.
Course Breakfast
Cuisine American
Keyword Gluten-Free Dairy-Free Pumpkin French Toast Casserole, Gluten-Free French Toast Casserole, Gluten-Free Pumpkin French Toast Casserole
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 18 servings
Calories 367kcal
Author Audrey from Mama Knows Gluten Free

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, 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: 1serving | Calories: 367kcal | Carbohydrates: 59g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 263mg | Potassium: 169mg | Fiber: 2g | Sugar: 36g | Vitamin A: 2422IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 2mg
Pin Recipe
Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!