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Pumpkin Sourdough French Toast Casserole

This cozy French Toast Casserole is gluten-free and dairy-free, made with spiced sourdough bread for a warm, comforting breakfast. It's easy to prepare ahead of time, making it perfect for busy mornings or a weekend brunch. Serve it warm with a drizzle of maple syrup for the ultimate fall treat!
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Servings: 8
Ingredients Method

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

Method
 

  1. Place the cubed bread evenly in a greased casserole dish.
  2. 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.
  3. 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.
  4. Cover and refrigerate at least 1 hour (or overnight for a more intense flavor).
  5. Mix the melted dairy-free butter, brown sugar, cinnamon, and chopped nuts in a small bowl. Sprinkle evenly over the casserole.
  6. 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.
  7. Let it cool for a few minutes, then serve warm with a drizzle of maple syrup or a dusting of powdered sugar!