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Warm gluten-free pumpkin french toast casserole on a white plate topped with pecans and maple glaze

Gluten-Free Pumpkin French Toast Casserole

This gluten-free pumpkin french toast casserole is a delicious and nutritious start to your day. Packed with pumpkin, cinnamon, and topped with pecan streusel, it's perfect for family gatherings or a cozy brunch.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 18 servings

Ingredients
  

  • 1 loaf gluten-free bread, toasted (We recommend 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 options: almond, cashew, or coconut milk)
  • 1 tsp additional pumpkin pie spice
  • ½ cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 cup all-purpose gluten-free flour (We like Pillsbury Gluten-Free)
  • ½ cup chopped pecans
  • ½ cup unsalted butter, melted (dairy-free option: Smart Balance butter)
  • 2 cups powdered sugar
  • 2 tbsp milk (dairy-free options: almond, cashew, or coconut milk)
  • 2 tbsp pure maple syrup

Instructions
 

  • Preheat your oven to 350°F and grease a 9×13-inch baking dish with gluten-free cooking spray.
  • Cut the gluten-free bread into small cubes and spread evenly on a baking sheet. Toast in the oven for 5–10 minutes until lightly golden. Keep an eye on them to prevent over-browning.
  • In a small bowl, mix brown sugar, pumpkin pie spice, and cinnamon. Sprinkle this mixture evenly across the bottom of your prepared baking dish.
  • Layer the toasted bread cubes over the sugar mixture.
  • In a large bowl, whisk eggs, milk, granulated sugar, vanilla extract, pumpkin, and pumpkin pie spice until fully combined.
  • Pour the custard mixture evenly over the bread cubes, ensuring all pieces are soaked.
  • Prepare the streusel by combining gluten-free flour, brown sugar, salt, pumpkin pie spice, chopped pecans, and melted butter in a separate bowl. Mix until crumbly.
  • Spread the pecan streusel evenly over the casserole.
  • Bake for 1 hour, checking for doneness with a toothpick—it should come out clean. The casserole should be firm and pulling away slightly from the pan edges.
  • Mix powdered sugar, vanilla extract, milk, and maple syrup in a small bowl until smooth to create the glaze.
  • Once the casserole has cooled for a few minutes, drizzle the glaze on top, slice, and serve warm. Enjoy!