Description
Soft, custardy baked French toast casserole made with gluten-free bread and pumpkin spice, offering a delicious and allergen-friendly fall brunch option packed with seasonal flavors.
Ingredients
Primary Ingredients
- 6 cups gluten-free bread cubes
- 4 eggs
- 1 cup milk or almond milk
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
Instructions
- Prepare the custard mixture: In a large mixing bowl, whisk together the eggs, milk or almond milk, pumpkin puree, maple syrup, vanilla extract, cinnamon, and nutmeg until fully combined and smooth.
- Soak the bread cubes: Pour the custard mixture over the gluten-free bread cubes in a baking dish. Gently stir to ensure all bread pieces are coated and allow to soak for 15 to 20 minutes, allowing the bread to absorb the custard fully.
- Bake the casserole: Preheat your oven to 350 °F (175 °C). Place the soaked bread mixture in the oven and bake for approximately 40 minutes, or until the top is golden brown and the casserole is set and cooked through.
Notes
- Serve warm with additional maple syrup or a sprinkle of chopped pecans for added texture and flavor.
- This casserole works well with dairy-free milk alternatives like almond milk to accommodate dietary preferences.
- For an extra touch, consider adding a dash of ground cloves or ginger to the custard mixture for deeper fall spice notes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
