If you love fall flavors, this homemade Gluten Free Pumpkin French Toast Casserole is a tried and true winner. It is topped with a sweet pecan praline topping that takes it over the top in flavor! This easy gluten free breakfast tastes like dessert, but it is healthy and makes a delicious breakfast!

A 9x13 casserole dish filled with gf pumpkin french toast.

If you want an easy breakfast, you will love this gluten free pumpkin French toast recipe. It can be meal prepped the day before and will feed a crowd. I added lots of yummy cinnamon and pumpkin pie flavors.

If you love breakfasts that taste like dessert, this is a must-make recipe!!

While you are visiting my blog, check out all of my delicious gluten free pumpkin recipes!

Why This Recipe Is Amazing:

  1. This recipe is pretty much fail-proof. You can use any gluten free bread, though my favorite is using Gluten Free Raisin Bread.
  2. If you have picky eaters like me, use the crusts and ends of gluten free bread. My kids don’t like to eat those, so I pop them in a big bag in the freezer until I have enough to bake with.
  3. Although this recipe is sweet, it makes a nice, healthy breakfast! You can make it low-glycemic by using coconut sugar to sweeten it.
  4. It is easy to make this breakfast casserole or prep it the night before to save time!
  5. This recipe is easy to make dairy-free!

You may also love these fluffy Gluten Free Pumpkin Donuts.

Ingredient Notes:

  • Gluten Free Bread – Use store-bought or homemade gluten free bread. Also, you can have fun with flavors. Try raisin bread and whole-grain gluten-free bread, too!
  • Pumpkin Puree – I love using canned pumpkin puree because it is so easy to use, but you can use freshly roasted pureed pumpkin if you prefer. Do NOT use pumpkin pie filling.
  • Eggs – Use size large.
  • Brown Sugar – Feel free to reduce the sugar amount if you prefer.
  • Butter – You can use regular or dairy-free unsalted butter.
  • Pure Vanilla Extract – I like to use pure vanilla, but imitation is okay to use in this recipe.
  • Milk or Non-Dairy Milk – I used almond milk, but any variety of milk or non-dairy milk will work. Canned coconut milk is also tasty but will make your recipe sweeter.

You may also love these Gluten Free Pumpkin Pancakes!


  • To make this recipe dairy-free, use plant-based milk and butter.
  • To make this gluten free pumpkin French toast casserole refined sugar-free, use coconut sugar instead of brown sugar.
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How To Make Gluten Free Pumpkin French Toast Casserole:

Photos of steps 1 and 2 making pumpkin french toast casserole.

Step 1: Grab a cutting board and use a sharp knife to cut your gluten free bread into cubes. You can make them any size you like. I cut my bread into 1-inch cubes. Put them into a large mixing bowl.

Step 2: Add all the wet ingredients to a medium bowl. Whisk to blend them all together. The pumpkin custard mixture will be creamy.

Photos of steps 3 and 4 making pumpkin french toast casserole.

Step 3: Pour the wet ingredients over the bread cubes and toss them to coat all of the bread cubes.

Step 4: Place the pumpkin-soaked bread cubes into a prepared 9×13 casserole dish. For best results, cover with plastic wrap and put it into the refrigerator for 1 hour. This will give the bread time to absorb the pumpkin and flavors.

French toast casserole ready to bake.

Step 5: In a small mixing bowl, add the melted butter, chopped pecans, and brown sugar. Mix and sprinkle it over the casserole.

Preheat the oven to 350º F and set the rack in the middle.

Step 6: Bake the gluten free pumpkin casserole for 25-30 minutes. Top with maple syrup.

If you love pumpkin spice, these Gluten Free Pumpkin Spice Overnight Oats make a great breakfast too!

Recipe FAQ:

Do you have to soak the bread cubes for an hour?

You do not have to soak the bread crumbs, but your pumpkin French toast casserole will taste 100x better if you do.

How do you store leftover French toast casserole?

Store the leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4 days.

Can you freeze this pumpkin casserole?

You could freeze this casserole, but it will mess with the texture. If you worry about making too much to eat in a few days, consider halving the recipe.

A serving of pumpkin French toast casserole topped with maple syrup.

More Gluten Free Breakfast Recipes:

A 9x13 casserole dish filled with gf pumpkin french toast.

Gluten Free French Toast Casserole with Praline Topping

Sandi Gaertner
A delicious fall gluten free French toast casserole topped with a sweet crunchy pecan praline topping.
5 from 2 votes
gluten free allergy icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 12 slices
Calories 587 kcal


  • 6 cups gluten free bread cubed
  • 14 ounces pumpkin puree
  • ½ cup brown sugar or coconut sugar
  • 4 large eggs
  • 1 cup milk or non-dairy milk
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons ground cinnamon

Praline Topping

  • 1 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon sugar
  • 4 tablespoons gluten free flour blend
  • 4 tablespoons unsalted butter


  • In a large bowl, add the gluten free bread cubes.
  • In a medium-sized bowl, add the pumpkin, eggs, milk, sugar, and spices. Mix well.
  • Pour the pumpkin mixture over the bread cubes and toss to coat. Pour the pumpkin-coated bread into a greased 9×13 casserole dish.
  • Cover the dish with plastic wrap and refrigerate for at least one hour. (Overnight is even better!)
  • Preheat the oven to 350º F. Set the oven rack to the middle position.
  • Chop your pecans into small pieces. Add the pecans and the rest of the praline topping ingredients to a small bowl. Mix well.
  • Sprinkle the praline ingredients over the pumpkin casserole and bake for 30 minutes.
  • Serve warm with maple syrup (optional.)


  1. You can use any brand or flavor of gluten free bread. You can also try my homemade gluten free bread recipe.
  2. Any gluten free flour blend will work in the praline topping. You do not need xanthan gum in the blend.
  3. Please use pumpkin puree and NOT pumpkin pie filling.
  4. You can use pecans, walnuts, or any type of nut, or omit the praline topping altogether.
  5. This recipe will keep fresh in the refrigerator for up to 4 days. Store in an airtight container.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1sliceCalories: 587kcalCarbohydrates: 83gProtein: 10gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 90mgSodium: 525mgPotassium: 171mgFiber: 5gSugar: 24gVitamin A: 5745IUVitamin C: 3mgCalcium: 224mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an older September 2022 post with more recipe details.

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Recipe Rating


  1. 5 stars
    I recently made this and added some fresh diced apples. It turned out AMAZING!! I went the dairy free version and used coconut sugar and coconut milk and used the Canyonhouse Hawaiian bread. This recipe is definitely a keeper!

  2. 5 stars
    I made this for a cabin weekend with family and it was delicious! A couple tweaks: I was concerned that it wouldn’t fill a 9×13 pan (and I had some big eaters visiting!), so I increased the bread cubes (Aldi’s GF white – next time I’ll try their multigrain) to about 8 cups. I also used 1 1/2 cups of almond milk and 6 eggs, instead of 4. Everything else was the same. It took nearly an hour to bake, but it came out great! I served it with sausage links and fried apples – plus a little real maple syrup to pour over the casserole. I will definitely make this again! Thanks for the recipe!