Gluten Free Pumpkin French Toast Casserole
I think it's safe to say at this point my blood type is pumpkin spice! Who is with me? If you are looking for the perfect Fall breakfast this pumpkin spice French toast casserole is calling your name. Make ahead of time and pop in the oven when you wake up. It will fill your house with the beautiful aromas of pumpkin spice and all things nice and tastes like everything you could ever want. Made with Trader Joe's gluten free pumpkin bagels, that are honestly the best thing Trader Joe's makes. Topped with powdered sugar and if you want some maple syrup. I hope you enjoy!
- 5 Trader Joe's gluten free pumpkin bagels
- 1 3/4 cup milk (dairy free or regular)
- 6 eggs
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- powdered sugar to dust the top
Grease a 9x13 inch baking dish and cut up bagels into cubes and add to baking dish.
In a large bowl combine milk, eggs, brown sugar, cinnamon and vanilla, whisking everything together, then pour onto bagel cubes.
Wrap casserole with plastic wrap and refrigerate for at least 4 hours, for best results refrigerate overnight.
Preheat oven to 350 degrees Fahrenheit and bake for 45- 60 minutes.
Sprinkle with powdered sugar and serve with maple syrup.
ENJOY!!!!
Servings 6
- Amount Per Serving
- Calories 373kcal
- % Daily Value *
- Total Fat 11.7g18%
- Saturated Fat 2.2g12%
- Cholesterol 170mg57%
- Sodium 415mg18%
- Potassium 120mg4%
- Total Carbohydrate 54.7g19%
- Dietary Fiber 2.9g12%
- Sugars 22.9g
- Protein 12.1g25%
- Calcium 19 mg
- Iron 14 mg
- Vitamin D 79 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
