GF Overnight Pumpkin French Toast Bake
Servings: 8
Ingredients
- 1 15 oz. loaf gluten-free bread, cut into 1-inch cubes (I like Canyon Bakehouse)
- 1 cup dried cranberries
- 1/2 cup pecans
- 8 large eggs
- 1 1/2 cups vanilla almond milk (I used sweetened)
- 1 cup canned pumpkin purée (not pie filling)
- 1/3 cup maple syrup
- 1 Tbsp vanilla extract
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 Tbsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Coat a 9×13-inch baking dish with nonstick spray. Arrange bread cubes evenly on the bottom of the dish, followed by the cranberries. Set aside.
- In a large mixing bowl, whisk together the eggs, almond milk, pumpkin puree, maple syrup, vanilla extract, and spices. Pour over the bread. Cover the dish with foil and place in the refrigerator for at least 2 hours or overnight.*
- When ready to bake, preheat oven to 350° F. Remove the dish from the refrigerator and take off the foil. Top with pecans and bake uncovered for 50 to 55 minutes or until lightly golden brown and where there isn’t any remaining liquid in the center of the dish. Serve warm and enjoy often!
Notes
* The longer the dish sets (goal = overnight), the more custardy and moist it is, although 2 hours will suffice.