Author Angela Litzinger at test.angelaskitchen.com
1loaf of gluten & dairy free bread or French breadI like using mine: https://angelaskitchen.com/2007/06/14/gluten-and-dairy-free-french-bread/, cut into about ¾” cubes, about 8 - 10 cups
1¾cupsdairy free milk substituteI like almond milk
½cupcanned coconut milknot low fat
2teaspoonsgluten free vanilla
2teaspoonspumpkin pie spice
1/4cupchopped pecans or almonds
Oil 9×13″ pan. Put gluten free bread cubes into pan.
Blend eggs, milk substitute, coconut milk, pumpkin puree, maple syrup, vanilla, and pumpkin pie spice until smooth and well incorporated. Carefully pour egg mixture over bread cubes. Cover pan with plastic wrap and place in the refrigerator overnight.
When ready to bake, preheat oven to 350 degrees F. Take plastic wrap off pan. Mix together brown sugar, pecans and cinnamon. Sprinkle brown sugar mixture over French toast casserole.
Bake French toast casserole in preheated 350 degree F oven for 45-55 minutes, until golden and egg is set.
Gluten & Dairy Free Pumpkin French Toast Casserole —https://angelaskitchen.com/2007/11/09/gluten-dairy-free-pumpkin-french-toast-casserole/