There’s something magical about fall mornings—the crisp air, the aroma of spices, and the comforting taste of pumpkin in everything from lattes to baked goods. If you love breakfast casseroles but want a gluten-free option that doesn’t compromise on flavor, the Fluffy Gluten Free Pumpkin French Toast Casserole is a must-try. Imagine layers of lightly toasted gluten-free bread soaked in a creamy pumpkin custard, baked until golden, and topped with a sweet, spiced crumble that melts into every bite.
This casserole is the perfect combination of comfort and indulgence. It’s ideal for leisurely weekend breakfasts, holiday brunches, or special occasions when you want to impress guests with minimal effort. The warm spices, rich pumpkin, and buttery crumble come together to create a dish that is at once nostalgic and fresh. Even those who aren’t gluten-free will love this sweet, fluffy casserole. Best of all, it’s easy to assemble, leaving you more time to enjoy the aromas and anticipation as it bakes.
Recipe Overview
The Fluffy Gluten Free Pumpkin French Toast Casserole is a no-fuss, crowd-pleasing breakfast dish. Cubes of toasted gluten-free bread are layered with a spiced pumpkin custard, baked to perfection, and finished with a buttery pecan crumble. A drizzle of sweet glaze ties the dish together, making it a decadent yet approachable fall brunch option.
Ingredients & Instructions
Here’s everything you need to make this cozy autumn breakfast:
Ingredients
- 1 loaf gluten-free bread
- 2 tsp pumpkin pie spice
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 6 large eggs
- ½ cup granulated sugar
- 2 cups milk (or plant-based milk)
- 1 tbsp vanilla extract
- 1 cup canned pumpkin (not pie filling)
- ¼ tsp salt
- ½ cup chopped pecans
- ½ cup melted unsalted butter
- 1 cup gluten-free flour
- 2 cups powdered sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp milk (or plant-based milk)
Step-by-Step Instructions
1. Toast the Bread
Preheat your oven to 350°F (175°C). Cut the gluten-free bread into small cubes and toast them on a baking sheet until lightly golden. Toasting helps the bread hold its shape when soaked with custard.
2. Prepare the Baking Dish
Spray a 13 x 9-inch baking dish with non-stick spray. In a small bowl, mix ½ cup brown sugar, 2 tsp pumpkin pie spice, and 1 tsp cinnamon. Sprinkle this mixture evenly over the bottom of the dish, then layer the toasted bread cubes on top.
3. Make the Pumpkin Custard
In a large bowl, whisk together eggs, milk, ½ cup granulated sugar, 1 tbsp vanilla extract, canned pumpkin, and 1 tsp pumpkin pie spice. Pour this custard evenly over the bread cubes, ensuring all pieces are soaked.
4. Prepare the Pecan Crumble
In a small bowl, combine gluten-free flour, ½ cup brown sugar, 1 tsp pumpkin pie spice, ¼ tsp salt, chopped pecans, and melted butter. Mix until coarse crumbs form. Sprinkle the crumble evenly over the custard-soaked bread.
5. Bake
Bake in the preheated oven for 1 hour, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp, while the custard remains fluffy.
6. Make the Glaze
While the casserole cools slightly, whisk together powdered sugar, 1 tsp vanilla extract, 2 tbsp milk, and 2 tbsp maple syrup until smooth. Drizzle the glaze over the warm casserole before serving.
Cooking Tips & Variations
- Bread Options: Gluten-free brioche or challah adds extra richness. Ensure the bread is sturdy enough to absorb custard without turning mushy.
- Spice Mix: Adjust pumpkin pie spice to taste, or add a pinch of nutmeg or ginger for extra warmth.
- Nuts & Toppings: Swap pecans for walnuts or almonds, or omit for nut-free diets.
- Make-Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning for a ready-to-eat breakfast.
- Dairy-Free: Use plant-based milk and vegan butter for a fully dairy-free version.
Storage & Serving Suggestions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or warm in the oven until heated through.
Serving Suggestions
- Serve with extra maple syrup or a dollop of whipped cream for indulgence.
- Pair with fresh fruit, such as berries or sliced apples, to balance the sweetness.
- Perfect for holiday brunch spreads or cozy weekend breakfasts.
The Fluffy Gluten Free Pumpkin French Toast Casserole is the ultimate cozy breakfast for fall. Its combination of spiced pumpkin custard, crisp-topped bread, and sweet glaze creates a dish that’s both comforting and festive. Easy to prepare, visually stunning, and irresistibly delicious, it’s a recipe that pleases both gluten-free eaters and traditional breakfast lovers alike. Make this casserole for a leisurely weekend morning, a special holiday brunch, or any time you want to savor the flavors of fall.
FAQs
1. Can I use regular bread instead of gluten-free?
Yes, any sturdy bread will work, but gluten-free is essential for those with dietary restrictions.
2. Can I prepare this casserole ahead of time?
Absolutely. Assemble it the night before and refrigerate. Bake in the morning for a warm, ready-to-eat dish.
3. Can I omit the nuts?
Yes, the casserole will still be delicious. Nuts add texture and a nutty flavor but are optional.
4. Can I make it dairy-free?
Yes. Use plant-based milk and vegan butter for a fully dairy-free version.
5. How should I store leftovers?
Keep in an airtight container in the fridge for up to three days. Reheat before serving.
Cozy and delicious, this Fluffy Gluten Free Pumpkin French Toast Casserole features spiced pumpkin custard, toasted bread, and a sweet pecan crumble. Perfect for fall breakfasts!
