Pumpkin French Toast Casserole
This comforting overnight French toast casserole is a delicious, eggless, make-ahead breakfast. It features warm cinnamon, vanilla, and pumpkin puree, topped with a sweet and crunchy pecan-maple streusel. Perfect for holiday brunches and special gatherings.
Instructions
- 1
Set the gluten free french loaf or challah (14 ounces) in a casserole dish (I used a 1.5 QT).
- 2
Mix together the pumpkin puree (1 cup), eggs (4 flax), coconut milk (0.5 cup), almond milk (1 cup), maple syrup (0.3 cup), ground cinnamon (1 tsp), [pinch salt] and vanilla extract (1 tbsp). Mix thoroughly.
- 3
Pour over the bread and press down so every bit gets soaked in batter.
- 4
Cover with saran wrap and place in the fridge overnight, or at least 6 hours.
- 5
Remove from fridge when set. Preheat oven to 350 degrees.
- 6
In a small bowl, mix the almond flour (7 tbsp), maple syrup (3 tbsp), melted vegan buttery spread (0.5 tbsp) and pecans (0.75 cup). Stir together to combine and spread over the top of the casserole.
- 7
Bake for 45 to 60 minutes. I prefer about 50 which is set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes. The top may get a bit crispy after the first 20 minutes so cover with foil if necessary and keep baking.
- 8
Remove from oven and allow to cool slightly. Serve with [maple syrup] and enjoy!
Nutrition Facts
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