Description
Soft, custardy baked French toast casserole made with gluten-free bread and pumpkin spice, creating a warm and allergen-friendly fall brunch dish that is both delicious and comforting.
Ingredients
Base
- 6 cups gluten-free bread cubes
Wet Ingredients
- 4 eggs
- 1 cup milk or almond milk
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 tsp vanilla extract
Spices
- 1 tsp cinnamon
- ¼ tsp nutmeg
Instructions
- Prepare Wet Mixture: In a large mixing bowl, combine the eggs, milk or almond milk, pumpkin puree, maple syrup, and vanilla extract. Whisk everything together thoroughly until the mixture is smooth and the spices are evenly distributed.
- Combine with Bread: Place the gluten-free bread cubes in a baking dish and pour the wet mixture evenly over them. Stir gently to ensure all bread pieces are well coated. Let the bread soak in the custard mixture for 15 to 20 minutes to absorb the flavors and soften.
- Bake the Casserole: Preheat your oven to 350°F (175°C). Once soaked, place the baking dish in the oven and bake for 40 minutes, or until the casserole is set and the top is lightly golden. Remove from the oven and let it cool slightly before serving.
Notes
- Serve with additional maple syrup or a sprinkle of chopped pecans for added texture and flavor.
- This recipe works well with dairy-free milk alternatives like almond milk, making it suitable for lactose intolerance.
- Use fresh pumpkins puree or canned pure pumpkin as per convenience; avoid pumpkin pie filling for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
