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Other than that, it was sublime! I used my favorite gluten-free cinnamon raisin bread (from Abigail’s Bakery in New Hampshire). I added walnuts and sugar on top in the morning, but I think it would have been better with the walnuts mixed in overnight.
#French toast strata plus#
Then I used only 4 eggs, 3/4 cup milk, 3/4 cup pumpkin, plus the spices. I don’t know exactly how much bread I used, but it was enough to fill about a single layer (maybe single and a half layer) in a 9×11 pan. My husband does not like anything mushy (I don’t mind. I was a little nervous, given some of the comments. This was so good – thanks! I made it Christmas morning :) Also, made it the night before, stirred it all and added brown sugar, pumpkin pie spice and pecans to the top before baking – so easy! Definitely need a bread that can absorb the liquid or cut back.
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Only 4 stars because of the adjustments and the need for even more pumpkin flavor. It was crispy on top and not soggy on the inside – baked for 30 min and added an extra 6-8 minutes after I checked it, not sure it needed it but it wasn’t dry. I used pumpkin puree and added the pumpkin pie spice and maple syrup to the liquid and shook some on top before baking – it was good but I would have liked even more pumpkin – minor adjustment for next time. – I used cinnamon raison bagels (about 4-5) I had left over in the freezer, they held up well to the liquid mixture and I fluffed up a little. I enjoyed it! I read all the reviews and made changes as necessary. – he is tougher by far with different food options). It was quite a success with my daughter (10 y.0.) not my son (7 y.o. Just made this for the first time for Christmas Morning for a tough crowd – my kids. This recipe is a keeper and just may become a christmas tradition. We found the recipe easy to follow and easy to make slight preference adjustments. We then baked it as advised but started checking on it around the 25 min mark because gf just doesn’t cook the same way… We prob pulled it out somewhere between the 30-35 min mark and it was nice and toasted on top and custardy inside. So we made it the morning of and let it soak in the fridge for only 30 mins.
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I was a little nervous about attempting to let it sit over night (because of the gf bread). We also used almond milk, added a little extra pumpkin spice, and topped it with coconut sugar v Brown sugar We used Udi’s GF white bread (it absorbs better than their whole grain) and just followed the recipe ingredients etc… We did use the Oh She Glows pumpkin butter (so good!) But I’ll share what I did in case someone else would want to try. We did have success trying it GLUTEN FREE… (So we didn’t follow the recipe exactly). This recipe is delicious! It was the perfect Christmas morning breakfast! Those tweaks did the trick… I got the pumpkin flavor I wanted…. I sprinkled a good amount of pumpkin pie spice on the top the next morning just before baking. I added a total of 3/4 – 1 cup (not 1/4 cup) of pumpkin butter and 2 tsp (not 1 1/2 tsp) of pumpkin pie spice into the liquid mixture. In comes batch #2 a couple of days later for home. I went ahead with it just in case the flavor came out overnight with soaking and the added pumpkin spice just before baking. So, I added a bit more pumpkin butter but still not a whole lot of BAM… pumpkin. actually, i didn’t taste much of any pumpkin in the liquid before I poured over the bread. When making the first batch of this pumpkin french toast, I found the flavor not pumpkin enough …. I found a separate recipe to make homemade pumpkin butter (orange juice, brown sugar, pumpkin puree, etc), which I made and used for this recipe. I made my first batch for my son’s teachers for their last day of school last week. I came across this recipe and was super delights. ADD more pumpkin butter AND pumpkin pie spice to recipe! I used crusty italian (big loaf) bread.