As far as breakfasts go, I’m a pretty simple creature. I like simple things. And if I can make it ahead of time? Bonus points! This Pumpkin Spice French Toast Bake covers both bases with just a handful of ingredients needed and a few minutes of hands on time.
This French Toast Bake is basically a french toast that’s been turned into a casserole and had all the fun flavors of Fall tossed into it. Pumpkin and pumpkin spice and everything nice!
To make this french toast bake a little more guilt-free and healthy, I used a 100% whole wheat bread and subbed in some egg whites for some of the eggs. I also used a reduced fat milk and a brown sugar/sweetener blend to reduce the amount of sugar.
The end result is a perfectly delicious, fluffy, pumpkin infused breakfast casserole that you’re not soon to forget!
I like to make this over the weekend, that way I have a few days worth of breakfasts ready to go during the week. And while this breakfast isn’t freezer-friendly, it is meal-prep friendly! Divide evenly among your containers along with some fresh fruits for a grab-and-go reheat and eat breakfast.
TheSkinnyFork.com French toast turned into a casserole with all the spice and pumpkin inspired goodness for Fall! Mix it up the night before and bake in the morning for a perfect breakfast bite. Prep Time: 12 Hours • Cook Time: 35 Minutes
Servings: 10 • Serving Size: 1 Piece • Calories: 153 • Fat: 5 g • Saturated Fat: 2 g • Carb: 17 g • Fiber: 2 g • Protein: 10 g • Sugar: 5 g • Sodium: 220 mg
• 5 1/2 C. 100% Whole Wheat Bread,Cubed
• 5 Whole Large Eggs
• 4 Egg Whites
• 2 C. Reduced Fat 2% Milk
• 1/2 C. Pumpkin Purée
• 3 Tbsp. Brown Sugar/Sweetener Blend
• 1 1/2 Tsp. Pumpkin Pie Spice
• 1/2 Tsp. Vanilla Extract
Lightly coat the inside of a 13x9” baking dish with non-stick baking spray and place the 5 1/2 C. cubed wheat bread into the bottom of it.
In a large bowl, whisk together the 5 whole eggs, 4 egg whites, 2 C. milk, 1/2 C, pumpkin purée, 3 Tbsp. brown sugar blend, 1 1/2 Tsp. pumpkin pie spice, and 1/2 Tsp. vanilla together.
Pour the mixture over the bread and cover. Place in the fridge overnight.
The next morning, preheat the oven to 350 degrees F. and remove the baking dish from the fridge.
Place the dish into the oven and cook for 35-45 minutes or until the top of the break is browned and toasted.
Once done, remove from the oven and allow to cool just enough to cut into 10 pieces and serve right away.
Top with maple syrup if desired!
Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher