Protein Pumpkin French Toast Bake
Serves 6
5 mins prep
35 mins cook
240 mins Chill Time:
280 mins total
A high Protein Pumpkin French Toast Bake loaded with all the pumpkin spice flavor and nutrition. This baked pumpkin protein french toast casserole can be made overnight for a healthy meal-prep breakfast.
0 servings
sliceWhole Wheat Bread224g
cupPumpkin Puree120g (not pumpkin pie filling)
cupVanilla Protein PowderWhey-casein, 45g
cupUnsweetened Almond Milk120ml
Egg White132g
tspNutmeg
tbspChopped Pecans14g (or more)
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Preheat oven to 350°F, and lightly grease a 9”x6” baking dish (or use an 8”x8” and reduce baking time).
Cut bread into 1” cubes and place in baking dish.
In a blender, combine pumpkin puree, protein powder, almond milk, eggs, egg whites, pumpkin pie spice and nutmeg.
Pour mixture evenly over bread slices; Press down. Cover with plastic wrap, transfer to fridge and let set overnight or 4 hours.
Preheat oven to 350°F.
Top bread with pecans.
Bake for 45-50 minutes (cover with foil after 30 minutes) until mixture is set upto the top; bread should be slightly crisp on top, tester inserted in should come out dry.
Let cool a few minutes, slice into pieces, top with whipped cream, zero calorie powdered sugar and serve.