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!
If you are looking for an easy breakfast, you will love this gluten free pumpkin French toast recipe. It can be meal prepped the day before, and it will feed a crowd. I add lots of yummy cinnamon and pumpkin pie flavors.
If you are someone who loves 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:
- This recipe is pretty much fail-proof. You can use any gluten free bread, though my favorite is using Gluten Free Raisin Bread.
- 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 just pop them in a big bag in the freezer until I have enough to bake with.
- Although this recipe is sweet, it makes a nice healthy breakfast! You can make it low-glycemic by using coconut sugar to sweeten it.
- It is easy to make this breakfast casserole or prep it the night before to save time!
- This recipe is easy to make dairy-free!
You may also love these fluffy Gluten Free Pumpkin Donuts.
- 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 - You can also use coconut 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.
Recipe Step By Step Directions:
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
Step 2: Add all the wet ingredients to a medium bowl. Whisk to blend them all together. The pumpkin custard mixture will be creamy.
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 9x13 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.
Step 5: In a small
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!
Tips and Recipe FAQ:
You do not have to soak the bread crumbs, but your pumpkin French toast casserole will taste 100x better if you do.
Store the leftovers in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
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.
More Gluten Free Breakfast Recipes:
- Fluffy Gluten Free Dairy Free Pancakes
- Gluten Free Breakfast Sandwich
- Dairy-Free Gluten Free English Muffins
- Gluten Free Quiche
Gluten Free French Toast Casserole with Praline Topping
- 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
- 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 9x13 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.)
- You can use any brand or flavor of gluten free bread. You can also try my homemade gluten free bread recipe.
- Any gluten free flour blend will work in the praline topping. You do not need xanthan gum in the blend.
- Please use pumpkin puree and NOT pumpkin pie filling.
- You can use pecans, walnuts, or any type of nut, or omit the praline topping altogether.
- 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.
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.
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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!
I love the idea of adding diced apples. I am so glad you loved it. Thank you for coming back to let me know.
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 9x13 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!
I am really glad everyone loved the recipe, Nancy. I love how you adapted the recipe to feed a hungry crowd!!