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Gluten-Free Pumpkin French Toast Casserole

This gluten-free pumpkin French toast casserole combines toasted bread with a spiced pumpkin custard, a buttery pecan crumb layer, and a smooth maple-vanilla glaze. Brown sugar, cinnamon, and pumpkin pie spice provide warm autumn flavor, while the crisp topping contrasts with the soft, custard-soaked bread beneath.
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Course: Breakfast and Brunch
Cuisine: American
Keyword: Gluten-Free Pumpkin French Toast Casserole
Cook Time: 1 hour
Bread toasting: 5 minutes
Total Time: 1 hour 5 minutes

Ingredients

Bread Base

  • 1 teaspoon ground cinnamon
  • 1 loaf gluten-free bread such as Schär
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup packed brown sugar

Pumpkin Custard

  • 1 cup canned pumpkin not pumpkin pie filling
  • 1 tablespoon pure vanilla extract such as Sutter Buttes
  • 6 large eggs thoroughly whisked
  • 1 teaspoon pumpkin pie spice
  • 2 cups milk or almond, cashew, or coconut milk if preferred
  • 1/2 cup granulated sugar

Pecan Crumb Topping

  • 1/2 cup chopped pecans
  • 1 teaspoon pumpkin pie spice
  • 1 cup all-purpose gluten-free flour such as Pillsbury
  • 1/4 teaspoon salt
  • 1/2 cup melted unsalted butter such as Kerrygold; Smart Balance may be used for a dairy-free option
  • 1/2 cup packed brown sugar

Maple Glaze

  • 2 tablespoons pure maple syrup
  • 2 cups powdered sugar
  • 2 tablespoons milk or almond, cashew, or coconut milk for a dairy-free version
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 350°F. Cut the gluten-free bread into small pieces and distribute them in an even layer across an ungreased baking sheet.
  • Toast the bread for 5–10 minutes, checking it periodically so it does not become overly browned. Once evenly toasted, remove the bread from the oven and allow it to cool.
  • Coat a 13 x 9-inch baking dish with non-stick cooking spray.
  • Combine the packed brown sugar, 2 teaspoons pumpkin pie spice, and ground cinnamon in a small bowl. Scatter this seasoned sugar mixture evenly across the bottom of the prepared baking dish.
  • Arrange the cooled toasted bread pieces in an even layer over the brown sugar mixture.
  • In a medium bowl or large measuring cup, whisk together the eggs, milk, granulated sugar, vanilla extract, canned pumpkin, and 1 teaspoon pumpkin pie spice until the mixture is completely blended and uniform.
  • Pour the pumpkin custard evenly over the toasted bread, making sure the liquid reaches and moistens all of the bread pieces.
  • In a small bowl, combine the gluten-free flour, packed brown sugar, pumpkin pie spice, salt, chopped pecans, and melted unsalted butter.
  • Stir until the ingredients come together into a coarse, crumbly mixture. Distribute the pecan topping gently and evenly over the surface of the casserole.
  • Place the baking dish on the center rack of the preheated 350°F oven.
  • Bake for approximately 1 hour. The casserole is finished when it is firm, begins to pull slightly away from the sides of the baking dish, and a toothpick inserted into the center comes out clean. Because oven temperatures can vary, monitor the casserole as it approaches the end of the baking period.
  • Allow the baked casserole to cool for a few minutes.
  • Meanwhile, combine the powdered sugar, vanilla extract, milk, and maple syrup in a small bowl. Stir until the glaze is smooth and has a pourable consistency.
  • Drizzle the maple glaze evenly over the slightly cooled casserole before serving.
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Notes

Use canned pumpkin rather than prepared pumpkin pie filling.
Almond, cashew, or coconut milk may replace dairy milk in both the custard and glaze.
Smart Balance may be substituted for the unsalted butter when a dairy-free topping is desired.
A few whole pecans may be placed over the crumb topping before baking for additional crunch.
Additional maple syrup may be incorporated into the glaze for a stronger maple and autumn-spice flavor.