Pumpkin French Toast Casserole

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September 23, 2013 by Tammy

I recently made this for a brunch gathering, and it was a hit! I can’t wait to make it again. Thank you to Chocolate-Covered Katie for the awesome recipe. I just made a few minor changes and substitutions.

Pumpkin French Toast Casserole

Serves 4 – 6


-4 cups Sprouted For Life gluten-free cinnamon raisin bread
-1/4 tsp salt
-2 1/2 tsp cinnamon
-a few shakes of nutmeg
-5 T pure maple syrup
-1 C unsweetened almond milk (I like to use homemade)
-2 T Earth Balance buttery spread
-6 oz So Delicious unsweetened coconut yogurt
-2 tsp vanilla extract
-1/2 C pumpkin puree


1. In a large bowl, combine all ingredients except bread, and stir very well.
2. Grease an 8 x 8 glass baking dish with olive oil or coconut oil, and put the cubed bread into the dish.
3. Pour the wet mixture over the dish, and cover with foil overnight.
4. In the morning, preheat the oven to 400 degrees F and cook for about 35 minutes.


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