Simple Gluten Free Pumpkin French Toast Casserole

Your Ultimate Simple Gluten Free Pumpkin French Toast Casserole

ByMaya Anderson
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Your Coziest Simple Gluten Free Pumpkin French Toast Casserole Awaits!

Oh, how I love this time of year! The crisp air, the vibrant colors, and of course, all the cozy flavors of fall. I’m Maya Anderson, and if you’re anything like me, you’re always wondering, “What will I cook?” especially when it comes to a comforting breakfast that feels special without being complicated. That’s exactly why I’m so excited to share my Simple Gluten Free Pumpkin French Toast Casserole with you today.

It’s the perfect answer for busy autumn mornings or when you’re hosting a festive brunch. I promise, this dish brings all the warmth and spice you crave, and the best part is, you can prepare most of it ahead of time! With about 20 minutes of prep and 45-55 minutes of baking, you’ll have a truly delightful breakfast ready to enjoy.

Table of Contents

Why You’ll Adore This Simple Gluten Free Pumpkin French Toast Casserole

I designed this recipe to be your go-to for a truly stress-free and delicious breakfast. It hits all the marks for coziness and convenience, making your mornings a little brighter.

  • Make-Ahead Magic: I love that I can assemble this casserole the night before, pop it in the fridge, and then simply bake it in the morning. It’s a game-changer for effortless entertaining or a relaxed weekend.
  • Foolproof Gluten-Free Goodness: I’ve perfected this recipe to ensure that your gluten-free bread never turns soggy. I’ll share my best tips so you get a perfectly textured French toast every single time.
  • Customizable Coziness: This casserole is a wonderful canvas for your favorite fall flavors. You can easily adjust the spices, add different nuts, or experiment with various toppings to make it uniquely yours.
  • Maximum Comfort, Minimal Fuss: My goal is always to create recipes that deliver big on flavor and comfort without overwhelming you in the kitchen. This casserole embodies that perfectly, offering a comforting meal with surprisingly little effort.
Simple Gluten Free Pumpkin French Toast Casserole

Gather Your Ingredients for the Perfect Simple Gluten Free Pumpkin French Toast Casserole

Here’s everything you’ll need to create this comforting fall breakfast. I’ve carefully chosen each ingredient to ensure a perfect balance of flavor and texture.

  • 1 loaf gluten-free bread (toasted. I like Schär or homemade gluten-free bread)
  • ½ cup brown sugar (packed)
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 6 large eggs (whisked)
  • 2 cups milk (dairy-free use almond, cashew or coconut milk)
  • 1 tsp pumpkin pie seasoning
  • ½ cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 cup canned pumpkin ((not pumpkin pie filling))
  • 1 cup all-purpose gluten-free flour (I like Pillsbury gluten-free)
  • ½ cup brown sugar (packed)
  • 1 tsp pumpkin pie seasoning
  • ¼ tsp salt
  • ½ cup chopped pecans
  • ½ cup unsalted butter, melted (dairy-free use Smart Balance butter)
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp milk (dairy-free use almond, cashew or coconut milk)
  • 2 tbsp pure maple syrup

Step-by-Step: Crafting Your Simple Gluten Free Pumpkin French Toast Casserole

Now, let’s get cooking! I’ve broken down each step to make the process as straightforward as possible, ensuring a delicious outcome every time.

Prep the Bread (The Foundation of Your Casserole)

Getting the bread just right is the first crucial step for a perfect gluten-free French toast casserole. This prevents any sogginess and ensures a wonderful texture.

  • Preheat your oven to 350°F.
  • Cut one loaf of the gluten-free bread into small pieces. I often find using a food processor with a pulse setting can give you more uniform cubes quickly, but a sharp knife works perfectly too.
  • Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until nicely toasted. Please watch your oven because all ovens are different. I always keep a close eye on it to prevent burning. Remove from the oven when toasted and set aside.
  • Spray a 13×9-inch baking dish with gluten-free cooking spray.

Mix the Custard

This is where all those wonderful pumpkin and spice flavors come together!

In a large mixing bowl, I whisk together the whisked eggs, 2 cups of milk (dairy-free options work great here!), 1 tsp pumpkin pie seasoning, ½ cup granulated sugar, 1 tbsp pure vanilla extract, and 1 cup of canned pumpkin. I like to make sure my pumpkin puree is super smooth before I add it, sometimes giving it an extra whisk on its own. Whisk everything thoroughly until it’s well combined and smooth.

Assemble the Simple Gluten Free Pumpkin French Toast Casserole

Now it’s time to bring it all together in your prepared baking dish.

I evenly spread the toasted gluten-free bread cubes into the bottom of the sprayed 13×9-inch baking dish. Then, I carefully pour the pumpkin custard mixture over the bread.

I gently press the bread down with the back of a spoon to make sure all those gluten-free cubes are fully saturated with the delicious custard. This is especially important for gluten-free bread to ensure it absorbs enough liquid and doesn’t end up dry in spots.

Prepare the Crumb Topping

This streusel-like topping adds a fantastic texture and another layer of spice to the casserole.

In a separate medium bowl, I combine 1 cup all-purpose gluten-free flour, ½ cup packed brown sugar, 1 tsp pumpkin pie seasoning, and ¼ tsp salt. I give these dry ingredients a quick stir.

Then, I pour in ½ cup of melted unsalted butter (or Smart Balance for dairy-free) and ½ cup of chopped pecans. I use my fingers or a fork to mix it until the mixture is crumbly and well combined. Finally, I sprinkle this beautiful crumb topping evenly over the assembled casserole.

Bake to Golden Perfection

The waiting is the hardest part, but trust me, it’s worth it!

I bake the casserole in my preheated 350°F oven for 45-55 minutes. I look for it to be golden brown on top, and for the custard to be set when I gently jiggle the dish. If I find the topping is browning too quickly, I loosely tent the casserole with aluminum foil for the last 15-20 minutes of baking. To check for doneness, I sometimes insert a knife into the center; if it comes out mostly clean, it’s ready!

The Sweet Finish: Maple Glaze

A drizzle of this maple glaze is the perfect final touch, adding just the right amount of sweetness and a lovely shine.

While the casserole cools slightly, I whisk together 2 cups of powdered sugar, 1 tsp pure vanilla extract, 2 tbsp milk (dairy-free options work here too!), and 2 tbsp pure maple syrup in a small bowl until it’s smooth and pourable. I love to drizzle this warm glaze over the slightly cooled casserole right before serving.

Simple Gluten Free Pumpkin French Toast Casserole
Maya Anderson

Your Ultimate Simple Gluten Free Pumpkin French Toast Casserole

This Simple Gluten Free Pumpkin French Toast Casserole is the perfect answer for busy autumn mornings or when you’re hosting a festive brunch. It brings all the warmth and spice you crave, and can be prepared most of it ahead of time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 18 servings
Course: Breakfast
Cuisine: American
Calories: 367
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf gluten-free bread toasted. I like Schär or homemade gluten-free bread
  • ½ cup brown sugar packed
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 6 large eggs whisked
  • 2 cups milk dairy-free use almond, cashew or coconut milk
  • 1 tsp pumpkin pie seasoning
  • ½ cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 cup all-purpose gluten-free flour I like Pillsbury gluten-free
  • ½ cup brown sugar packed
  • 1 tsp pumpkin pie seasoning
  • ¼ tsp salt
  • ½ cup chopped pecans
  • ½ cup unsalted butter melted (dairy-free use Smart Balance butter)
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp milk dairy-free use almond, cashew or coconut milk
  • 2 tbsp pure maple syrup

Equipment

  • 13×9 inch baking dish
  • Large mixing bowls
  • Whisk
  • measuring cups
  • Measuring Spoons
  • sharp knife
  • ungreased baking sheet

Method
 

Prep the Bread (The Foundation of Your Casserole)
  1. Preheat your oven to 350°F.
  2. Cut one loaf of the gluten-free bread into small pieces. I often find using a food processor with a pulse setting can give you more uniform cubes quickly, but a sharp knife works perfectly too.
  3. Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until nicely toasted. Please watch your oven because all ovens are different. I always keep a close eye on it to prevent burning. Remove from the oven when toasted and set aside.
  4. Spray a 13×9-inch baking dish with gluten-free cooking spray.
Mix the Custard
  1. In a large mixing bowl, I whisk together the whisked eggs, 2 cups of milk (dairy-free options work great here!), 1 tsp pumpkin pie seasoning, ½ cup granulated sugar, 1 tbsp pure vanilla extract, and 1 cup of canned pumpkin. I like to make sure my pumpkin puree is super smooth before I add it, sometimes giving it an extra whisk on its own. Whisk everything thoroughly until it’s well combined and smooth.
Assemble the Simple Gluten Free Pumpkin French Toast Casserole
  1. I evenly spread the toasted gluten-free bread cubes into the bottom of the sprayed 13×9-inch baking dish. Then, I carefully pour the pumpkin custard mixture over the bread. I gently press the bread down with the back of a spoon to make sure all those gluten-free cubes are fully saturated with the delicious custard. This is especially important for gluten-free bread to ensure it absorbs enough liquid and doesn’t end up dry in spots.
Prepare the Crumb Topping
  1. In a separate medium bowl, I combine 1 cup all-purpose gluten-free flour, ½ cup packed brown sugar, 1 tsp pumpkin pie seasoning, and ¼ tsp salt. I give these dry ingredients a quick stir. Then, I pour in ½ cup of melted unsalted butter (or Smart Balance for dairy-free) and ½ cup of chopped pecans. I use my fingers or a fork to mix it until the mixture is crumbly and well combined. Finally, I sprinkle this beautiful crumb topping evenly over the assembled casserole.
Bake to Golden Perfection
  1. I bake the casserole in my preheated 350°F oven for 45-55 minutes. I look for it to be golden brown on top, and for the custard to be set when I gently jiggle the dish. If I find the topping is browning too quickly, I loosely tent the casserole with aluminum foil for the last 15-20 minutes of baking. To check for doneness, I sometimes insert a knife into the center; if it comes out mostly clean, it’s ready!
The Sweet Finish: Maple Glaze
  1. While the casserole cools slightly, I whisk together 2 cups of powdered sugar, 1 tsp pure vanilla extract, 2 tbsp milk (dairy-free options work here too!), and 2 tbsp pure maple syrup in a small bowl until it’s smooth and pourable. I love to drizzle this warm glaze over the slightly cooled casserole right before serving.

Notes

To prepare it the night before, I simply follow all the steps up to sprinkling the crumb topping. Once the casserole is assembled and topped, I cover the baking dish tightly with plastic wrap and refrigerate it overnight. The bread can safely soak in the custard for up to 12 hours, ensuring it absorbs all that delicious flavor. In the morning, I just remove it from the fridge while the oven preheats, then bake as directed. If I’m worried about the crumb topping getting soggy, I’ll sometimes prepare the topping in a separate bowl, cover it, and keep it in the fridge. Then, I sprinkle it over the casserole right before it goes into the oven. This little trick ensures maximum crunch!
Beyond the delightful maple glaze, I love adding extra touches! Consider a dollop of homemade whipped cream, a luscious cream cheese glaze, some crunchy candied nuts, or even fresh fruit like sliced apples, pears, or a sprinkle of tart cranberries. A dusting of extra cinnamon is always a good idea too! For a more complete meal, I often pair this sweet casserole with savory breakfast meats like crispy bacon or juicy sausage, or a vibrant fruit salad. For flavor customization, you can get creative with the custard! A touch of fresh ginger, the zest of an orange, or even a splash of bourbon can add wonderful depth. I sometimes stir in some chopped dried cranberries or small apple/pear pieces into the custard mixture before pouring it over the bread for extra bursts of flavor and texture.
For individual portions, I find the microwave works well. I place a slice on a microwave-safe plate and heat it for 30-60 seconds, or until warmed through. To prevent it from drying out, I sometimes place a damp paper towel loosely over the top. If I’m reheating a larger portion or the whole casserole, the oven is my go-to. I cover the casserole dish loosely with foil and bake it at 300°F (150°C) for about 15-25 minutes, or until heated through. The foil helps to trap moisture and prevent the edges from getting too crisp.
Even the best recipes can sometimes encounter a snag, and I want you to feel confident in fixing any issues! *Soggy Casserole:* This often happens if the bread wasn’t stale or toasted enough, or if the casserole was underbaked. Next time, I make sure my bread is truly firm and lightly toasted before soaking. I also ensure it’s baked until the center is fully set. *Too Dry:* Overbaking is the usual culprit here, or sometimes not enough custard was used. I always make sure to keep an eye on the baking time and check for doneness without letting it go too long. *Doesn’t Set:* If the custard is still liquidy, it’s likely underbaked. I pop it back in the oven and continue baking until a knife inserted into the center comes out clean. An inaccurate custard ratio could also be a factor, so I double-check my measurements. *Top Burns Too Quickly:* This can happen if your oven runs hot or if the casserole is too close to the top heating element. I usually cover the casserole loosely with foil halfway through baking and might try moving it to a lower oven rack next time. *Crumb Topping Disappears:* If the topping seems to melt away, it might not have had enough fat to hold it together, or it was added too early. I ensure the butter-to-flour ratio is correct, and if I’m worried, I sometimes add the crumb topping closer to the last 20-30 minutes of baking.
If I’m halving the recipe for a smaller gathering, I simply divide all the ingredient quantities by two. I then use an 8×8-inch or 9×9-inch baking dish instead of the 13×9-inch. The baking time will also be shorter, usually around 30-40 minutes, so I start checking for doneness earlier. If I need to double the recipe for a larger party, I multiply all the ingredient quantities by two. I typically use two 13×9-inch baking dishes, or one very large roasting pan if I have it. The baking time will likely remain similar, but I make sure to rotate the dishes halfway through baking to ensure even cooking. Always check for doneness visually; every oven is different!
Can I make this Simple Gluten Free Pumpkin French Toast Casserole dairy-free? Absolutely! I’ve included dairy-free alternatives right in my ingredient list and in the swaps table. Just use almond, cashew, or coconut milk for the custard and glaze, and Smart Balance or another vegan butter for the crumb topping. How long can the casserole soak? I recommend letting the casserole soak overnight in the refrigerator, ideally for 8-12 hours. This allows the gluten-free bread to fully absorb the custard mixture without becoming overly soggy. Can I freeze this casserole? Yes, you can! I like to bake the casserole, let it cool completely, then wrap individual portions tightly in plastic wrap and then foil. It will keep in the freezer for up to 1 month. To reheat, I thaw it overnight in the fridge and then warm it in the oven as described above. Is stale bread really necessary for gluten-free French toast? Yes, I find it absolutely crucial! Stale or lightly toasted gluten-free bread prevents the casserole from becoming mushy by allowing it to absorb the custard without breaking down. What if I don’t have pumpkin pie spice? No problem! You can easily make your own. I usually combine 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of ground cloves or allspice for every 2 teaspoons of pumpkin pie spice needed. Can I make this ahead of time? Definitely! This casserole is perfect for make-ahead prep. I assemble it the night before, cover it, and refrigerate it. Then, I just bake it in the morning.

Make-Ahead & Overnight Prep for Effortless Mornings

One of my favorite things about this Simple Gluten Free Pumpkin French Toast Casserole is how easily I can prepare it ahead of time. It makes mornings so much more relaxed!

To prepare it the night before, I simply follow all the steps up to sprinkling the crumb topping. Once the casserole is assembled and topped, I cover the baking dish tightly with plastic wrap and refrigerate it overnight. The bread can safely soak in the custard for up to 12 hours, ensuring it absorbs all that delicious flavor. In the morning, I just remove it from the fridge while the oven preheats, then bake as directed.

If I’m worried about the crumb topping getting soggy, I’ll sometimes prepare the topping in a separate bowl, cover it, and keep it in the fridge. Then, I sprinkle it over the casserole right before it goes into the oven. This little trick ensures maximum crunch! If you love the convenience of make-ahead dishes, you might also enjoy another easy breakfast casserole recipe for your weekend mornings.

Serving Suggestions & Flavor Customization for Your Simple Gluten Free Pumpkin French Toast Casserole

This casserole is incredible on its own, but I always enjoy thinking of ways to elevate the experience.

Beyond the delightful maple glaze, I love adding extra touches! Consider a dollop of homemade whipped cream, a luscious cream cheese glaze, some crunchy candied nuts, or even fresh fruit like sliced apples, pears, or a sprinkle of tart cranberries. A dusting of extra cinnamon is always a good idea too! For a more complete meal, I often pair this sweet casserole with savory breakfast meats like crispy bacon or juicy sausage, or a vibrant fruit salad.

For flavor customization, you can get creative with the custard! A touch of fresh ginger, the zest of an orange, or even a splash of bourbon can add wonderful depth. I sometimes stir in some chopped dried cranberries or small apple/pear pieces into the custard mixture before pouring it over the bread for extra bursts of flavor and texture.

Simple Gluten Free Pumpkin French Toast Casserole

Troubleshooting Your Simple Gluten Free Pumpkin French Toast Casserole

Even the best recipes can sometimes encounter a snag, and I want you to feel confident in fixing any issues!

  • Soggy Casserole: This often happens if the bread wasn’t stale or toasted enough, or if the casserole was underbaked. Next time, I make sure my bread is truly firm and lightly toasted before soaking. I also ensure it’s baked until the center is fully set.
  • Too Dry: Overbaking is the usual culprit here, or sometimes not enough custard was used. I always make sure to keep an eye on the baking time and check for doneness without letting it go too long.
  • Doesn’t Set: If the custard is still liquidy, it’s likely underbaked. I pop it back in the oven and continue baking until a knife inserted into the center comes out clean. An inaccurate custard ratio could also be a factor, so I double-check my measurements.
  • Top Burns Too Quickly: This can happen if your oven runs hot or if the casserole is too close to the top heating element. I usually cover the casserole loosely with foil halfway through baking and might try moving it to a lower oven rack next time.
  • Crumb Topping Disappears: If the topping seems to melt away, it might not have had enough fat to hold it together, or it was added too early. I ensure the butter-to-flour ratio is correct, and if I’m worried, I sometimes add the crumb topping closer to the last 20-30 minutes of baking.

Frequently Asked Questions (FAQ) About Simple Gluten Free Pumpkin French Toast Casserole

I know you might have a few questions, so I’ve answered some of the common ones I get about this delicious casserole!

  • Can I make this Simple Gluten Free Pumpkin French Toast Casserole dairy-free? Absolutely! I’ve included dairy-free alternatives right in my ingredient list and in the swaps table. Just use almond, cashew, or coconut milk for the custard and glaze, and Smart Balance or another vegan butter for the crumb topping.
  • How long can the casserole soak? I recommend letting the casserole soak overnight in the refrigerator, ideally for 8-12 hours. This allows the gluten-free bread to fully absorb the custard mixture without becoming overly soggy.
  • Can I freeze this casserole? Yes, you can! I like to bake the casserole, let it cool completely, then wrap individual portions tightly in plastic wrap and then foil. It will keep in the freezer for up to 1 month. To reheat, I thaw it overnight in the fridge and then warm it in the oven as described above.
  • Is stale bread really necessary for gluten-free French toast? Yes, I find it absolutely crucial! Stale or lightly toasted gluten-free bread prevents the casserole from becoming mushy by allowing it to absorb the custard without breaking down.
  • What if I don’t have pumpkin pie spice? No problem! You can easily make your own. I usually combine 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of ground cloves or allspice for every 2 teaspoons of pumpkin pie spice needed.
  • Can I make this ahead of time? Definitely! This casserole is perfect for make-ahead prep. I assemble it the night before, cover it, and refrigerate it. Then, I just bake it in the morning.

More Cozy Gluten-Free Pumpkin Recipes to Love

If you’ve fallen in love with the warm, comforting flavors of pumpkin like I have, you’re in for a treat! I have so many other delicious gluten-free pumpkin recipes on my blog that I think you’ll adore.

From my incredibly fluffy Gluten-Free Pumpkin Muffins that are perfect for a quick snack, to a homemade Pumpkin Spice Latte that tastes just like your favorite coffee shop drink, and even my classic Pumpkin Pie recipe for those special occasions, I’ve got your pumpkin cravings covered. Don’t miss my ultimate pumpkin banana bread recipe or an easy dutch oven pumpkin bread for more delightful options. Come explore and find your next favorite!

Conclusion

I truly hope you’re feeling inspired to try my Simple Gluten Free Pumpkin French Toast Casserole! I promise, it’s one of those recipes that brings so much warmth and comfort to the table, making any fall morning feel a little more special. I’ve put all my favorite tips and tricks into this recipe to ensure your gluten-free experience is absolutely delightful and completely stress-free. So, go ahead, embrace the cozy flavors of autumn with this easy, make-ahead dish.

I would love to hear from you! What are your favorite toppings for French toast casserole? Do you have a special memory associated with pumpkin spice? Please leave a comment below, ask any questions, or even better, share a picture of your creation with me! I’m always so happy to see what you’re cooking up in your kitchen. Happy baking!