Description
Soft, custardy baked French toast made with gluten-free bread and pumpkin spice — the perfect allergen-friendly fall brunch option that’s both delicious and comforting.
Ingredients
Main 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 bowl, whisk together the eggs, milk (or almond milk), pumpkin puree, maple syrup, vanilla extract, cinnamon, and nutmeg until the mixture is smooth and well combined.
- Combine with bread: Add the gluten-free bread cubes to the custard mixture, gently stirring to coat each piece evenly. Allow the bread to soak for 15 to 20 minutes so it absorbs the custard and becomes soft.
- Bake the casserole: Preheat the oven to 350 °F (175 °C). Pour the soaked bread and custard mixture into a greased baking dish and spread evenly. Bake in the preheated oven for 40 minutes or until the top is golden brown and the custard is set.
- Serve: Remove from the oven and let it cool slightly before serving. Top with additional maple syrup or chopped pecans if desired.
Notes
- Serve with maple syrup or pecans to add extra sweetness and crunch.
- This recipe works well with dairy-free milk alternatives for those avoiding dairy.
- For extra flavor, consider adding a pinch of ginger or cloves to the custard mixture.
- Use stale or day-old gluten-free bread for best absorption and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
