This baked pumpkin French toast combines pumpkin, warm spice, and protein powder for a cozy breakfast you can share with the family. Bake it once and serve with eggs and a little syrup.
A QUICK NOTE
The bread can absorb the pumpkin mixture while the dish rests in the refrigerator before baking. Pumpkin protein powder is my favorite here, but vanilla also works.
BAKE TIME
About 35–40 minutes, plus time to chill
INGREDIENTS
1 cup fat-free plain Fairlife milk or milk of choice
2 scoops pumpkin protein powder (or vanilla protein powder)
3 large eggs
1 teaspoon vanilla extract
½ cup pumpkin purée
1 teaspoon pumpkin pie spice
6–8 slices bread of choice (I used Dave’s Killer Bread 21 Whole Grains and Seeds Thin-Sliced)
TOPPING
2 tablespoons Swerve brown sugar replacement
½ teaspoon ground cinnamon
DIRECTIONS
1. In a large bowl, whisk together the milk and protein powder. Add the eggs, vanilla, pumpkin purée, and pumpkin pie spice; whisk until smooth.
2. Cut the bread into smaller pieces or strips. Coat a baking dish with nonstick cooking spray and add the bread. Pour the pumpkin mixture over it, turning the pieces until evenly coated.
3. Mix the brown sugar replacement and cinnamon, then sprinkle evenly over the dish. Refrigerate until the bread absorbs the mixture.
4. Preheat the oven to 350°F. Bake for about 35–40 minutes. Serve with eggs and a little sugar-free syrup, if you like.
