Pumpkin Sourdough French Toast Casserole
Disclaimer: This post includes a promotional code for Bread SRSLY sourdough. I may receive a small commission if you use the promo code at no additional cost. Thank you for supporting The Breadless Brunette!
There is nothing like the warmth of a comforting breakfast on a chilly morning, and this Pumpkin Spice French Toast Casserole hits all the right notes. Made with gluten-free sourdough bread and simple dairy-free ingredients, this casserole is a delicious way to welcome the fall season. It's lightly spiced with cinnamon and nutmeg, giving it that cozy pumpkin spice feel—without using pumpkin. This dish is a must-try for any breakfast lover, perfect for feeding a crowd or meal-prepping for the week.
Easy-to-Prep Breakfast for Busy Mornings
One of the best things about this recipe is its easy preparation. The cubed bread gets soaked in a rich, spiced egg mixture and can even be prepped for a no-fuss morning the night before. Just pop it in the oven, and you’ll have a warm and inviting breakfast ready. The dairy-free milk and butter make it a fantastic option for those with dietary restrictions while still delivering on taste and texture.
Serve It Warm with Maple Syrup
Once baked, the casserole has a golden, slightly crisp top with a soft and fluffy center. Serve it warm with a generous maple syrup drizzle and powdered sugar dusting for that classic French toast experience. This Pumpkin Spice French Toast Casserole will become a favorite, bringing everyone to the breakfast table. Be sure to check out the recipe below for all the details!
Made with Bread SRSLY’s Pumpkin Spice Sourdough
For this recipe, I used Bread SRSLY’s limited edition Pumpkin Spice Sourdough, which adds an extra layer of warm, seasonal flavor to the casserole. The subtle pumpkin spice in the bread pairs perfectly with the cinnamon and nutmeg, creating a cozy breakfast dish that’s hard to resist. But don’t worry—if you can’t get your hands on the pumpkin spice version, any of Bread SRSLY’s sourdough bread will work wonderfully in this recipe. To make things even sweeter, use my code brunette15 for 15% off your first purchase. Happy baking!
Additional Breakfast Recipe to Try
Pumpkin Sourdough French Toast Casserole
Ingredients
- 2 loaves Bread SRSLY pumpkin spice sourdough or original, cut into 1-inch cubes
- 1 ½ cups cups dairy-free milk
- 4 eggs
- ¼ cup dairy-free butter melted
- ½ brown sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- pinch of salt
Topping
- ¼ cup dairy-free butter melted
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ cup chopped pecans or walnuts
Instructions
- Place the cubed bread evenly in a greased casserole dish.
- Whisk together the eggs, dairy-free milk, melted dairy-free butter, brown sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt in a large bowl.
- Pour the egg mixture evenly over the cubed bread in the casserole dish. Use a spatula or your hands to gently press down the bread, ensuring it's soaked in the mixture.
- Cover and refrigerate at least 1 hour (or overnight for a more intense flavor).
- Mix the melted dairy-free butter, brown sugar, cinnamon, and chopped nuts in a small bowl. Sprinkle evenly over the casserole.
- Preheat the oven to 350°F (175°C) and bake for 35-40 minutes, or until the top is golden brown and the casserole is set. If you prefer a softer texture, bake for a shorter time; for a crispier top, bake a little longer.
- Let it cool for a few minutes, then serve warm with a drizzle of maple syrup or a dusting of powdered sugar!
