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 ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Prepare the wet mixture: In a large mixing bowl, whisk together the eggs, milk (or almond milk), pumpkin puree, maple syrup, vanilla extract, cinnamon, and nutmeg until all ingredients are thoroughly combined and smooth.
- Soak the bread: Place the gluten-free bread cubes in a baking dish and pour the pumpkin-egg mixture evenly over the bread. Gently press the bread cubes down to ensure they absorb the custard mixture. Allow the bread to soak for 15 to 20 minutes so it becomes soft and custardy.
- Bake the casserole: Preheat your oven to 350 °F (175 °C). Once the bread has soaked, place the dish in the oven and bake for 40 minutes until the top is golden and the casserole is set in the middle.
Notes
- Serve warm with additional maple syrup or sprinkle with toasted pecans for added texture and flavor.
- This recipe works well with dairy-free alternatives such as almond milk to accommodate lactose intolerance or vegan adaptations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
