Gluten-Free Pumpkin French Toast Casserole

5 from 7 votes

Gluten-Free Pumpkin French Toast Casserole

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.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: American

Keyword: Gluten-Free Dairy-Free Pumpkin French Toast Casserole, Gluten-Free French Toast Casserole, Gluten-Free Pumpkin French Toast Casserole

Servings: servings

Author: Audrey Roberts

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

US Customary - Metric

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 13x9-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 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!

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