Protein Pumpkin French Toast Bake

Name: Protein Pumpkin French Toast Bake
Prep time: 5 min
Cook time: 35 min
Total time: 5 min
Yield: 6
Cuisine: American
Ingredients: 8 slices Whole Wheat Bread; ½ cup Pumpkin Puree; ½ cup Vanilla Protein Powder; ½ cup Unsweetened Almond Milk; 2 Eggs; 4 Egg White; 1 tsp Pumpkin Pie Spice; ¼ tsp Nutmeg; 1 Tbsp Chopped Pecans

5 mins prepServes 6

High protein pumpkin french toast bake - overnight casserole with 15g protein, 177 cal, no added sugar. Easy fall meal prep done right.

6 servings

What you need

8 slice whole wheat bread, 224g

½ cup pumpkin puree, 120g (not pumpkin pie filling)

½ cup vanilla protein powder, Whey-casein, 45g

½ cup unsweetened almond milk, 120ml

2 organic eggs

4 egg white, 132g

1 tsp pumpkin pie spice

¼ tsp nutmeg

1 tbsp chopped pecans, 14g (or more)

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Instructions


0 Preheat oven to 350°F, and lightly grease a 9”x6” baking dish (or use an 8”x8” and reduce baking time).
1 Cut bread into 1” cubes and place in baking dish.
2 In a blender, combine pumpkin puree, protein powder, almond milk, eggs, egg whites, pumpkin pie spice and nutmeg.
3 Pour mixture evenly over bread slices; Press down. Cover with plastic wrap, transfer to fridge and let set overnight or 4 hours.
4 Preheat oven to 350°F.
5 Top bread with pecans.
6 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.
7 Let cool a few minutes, slice into pieces, top with whipped cream, zero calorie powdered sugar and serve.

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Protein Pumpkin French Toast Bake

What you need

Instructions

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