Little Northern Bakehouse – Pumpkin French Toast Casserole

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French toast can be a challenge for vegan eaters, with its egg- and milk-based batter. After all, it is that very batter that makes the dish so delicious. But as it turns out, a plant-based alternative is not impossible.

This Pumpkin French Toast Casserole is amazing for many reasons. The star of the dish is the gluten free Cinnamon & Raisin Loaf from Little Northern Bakehouse.

Little Northern Bakehouse’s breads are gluten-free, non-GMO and 100% plant-based, meaning they are egg and dairy-free. In addition to the cinnamon & loaf, they also offer a millet & chia loaf and a seeds & grain loaf. If you are buying gluten free bread, you will be hard-pressed to find better tasting bread than Little Northern Bakehouse. To learn where to buy their products, visit:

This recipe is perfect for those lazy fall and winter mornings. It is easy and in under an hour you will have French toast that is custardy on the inside and golden brown on the outside.

Pumpkin French Toast Casserole


1 loaf of Little Northern Bakehouse Cinnamon & Raisin Loaf**

3 tablespoons ground flaxseed

2 cups almond or coconut milk

½ tsp apple cider vinegar

1 ½ cups pure pumpkin puree

¼ cup brown sugar

1 (heaping) tbsp vanilla extract

1 tsp ground ginger

1/2 tsp nutmeg

1/3 cup nutritional yeast (I use Bob’s Red Mill Large Flake Nutritional Yeast)

¼ cup raisins (optional)

Olive or coconut oil

Cinnamon, for sprinkling

**I love the Cinnamon & Raisin Loaf but feel free to use sourdough, French bread or whatever you have on hand. If using anything other than Cinnamon & Raisin Loaf, add 2 tsp of cinnamon in step 4 below.


  1. Preheat the oven to 375 degrees and grease a 9 x 13 baking dish.
  2. In a large bowl, rip (or cut) the bread into bite sized pieces.
  3. In a medium glass mix together the flaxseed, milk, and vinegar and set it aside.
  4. In a large mixing bowl or blender, add the pumpkin, brown sugar, vanilla, cinnamon, ginger, and nutmeg. Blend until it looks smooth (1-2 minutes). Stir in the milk mixture and blend again until everything is combined.
  5. Pour the mixture over the bread. Add the nutritional yeast and raisins, if using. Stir to combine.
  6. Place the bread mixture into the baking dish in one even layer. Drizzle oil over the top, cover with foil and place the baking dish in the oven.
  7. Bake covered for 20 minutes, then take off the foil, and bake for another 15-20 or until the top looks golden. Serve warm with maple syrup and some more cinnamon for sprinkling.

Tried the recipe? Let us know what you think in the comments below.

To find more recipes like this, click here for the Little Northern Bakehouse Holiday Recipe Book.


 This post was sponsored by Little Northern Bakehouse, but as always, the thoughts and options of are my own.

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