Pumpkin French toast bake packed with protein, spices, and soft bread. Cozy, meal-prep friendly breakfast treat.
# Ingredient List:
→ Bread Base
01 - 8 cups (about 1 loaf) whole grain or brioche bread, cubed
02 - Nonstick spray or butter, for greasing
→ Wet Mixture
03 - 6 large eggs
04 - 1 1/4 cups unsweetened almond milk or milk of choice
05 - 1 cup canned pumpkin puree
06 - 1/3 cup vanilla protein powder, whey or plant-based
07 - 1/4 cup maple syrup
08 - 2 teaspoons vanilla extract
→ Spices & Flavorings
09 - 2 teaspoons ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - 1/4 teaspoon ground cloves
13 - 1/2 teaspoon salt
→ Topping
14 - 2 tablespoons brown sugar or coconut sugar
15 - 1/2 teaspoon cinnamon
16 - Optional: 1/4 cup chopped pecans or walnuts
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
02 - Spread the bread cubes evenly in the prepared baking dish.
03 - In a large mixing bowl, whisk together eggs, almond milk, pumpkin puree, protein powder, maple syrup, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and thoroughly blended.
04 - Pour wet mixture evenly over bread cubes. Press gently to ensure all pieces absorb the custard.
05 - In a small bowl, mix brown sugar and cinnamon. Sprinkle mixture over bread, adding chopped nuts if desired.
06 - Allow casserole to rest for at least 10 minutes, or cover and refrigerate overnight for enhanced texture.
07 - Bake for 40 minutes, or until the center is set and the top turns golden brown.
08 - Let stand for 10 minutes before cutting. Serve warm, optionally topped with extra maple syrup or Greek yogurt.
