Pin it This Protein Pumpkin French Toast Bake has become my favorite answer to chilly mornings and lazy brunches. It is the make-ahead breakfast that feels special enough for holidays but easy enough for busy weekdays. Pumpkin and protein come together for warmth and nourishment in every bite.
This was the first breakfast I made to meal prep for back-to-school chaos. My family loved it so much that it instantly became our Sunday morning tradition and now they race to the kitchen when they smell pumpkin in the oven.
Ingredients
- Whole grain or brioche bread cubed: Each lends a unique texture and soaks up custard well Look for bread that is slightly stale for best results
- Eggs: Essential for protein and creating the custardy texture Choose large fresh eggs for optimal rise
- Unsweetened almond milk or milk of choice: Gives moisture and a subtle nutty flavor Use a creamy variety for richness
- Canned pumpkin puree: Adds classic autumn flavor and creamy body Select pure pumpkin not pumpkin pie filling
- Vanilla protein powder: Boosts protein content AND a touch of vanilla sweetness Pick a powder you love the taste of
- Maple syrup: Sweetens naturally and pairs beautifully with pumpkin Go for pure maple syrup for best flavor
- Vanilla extract: Deepens the aroma and rounds out sweetness Real vanilla gives best results
- Ground cinnamon: Bring warmth and highlight pumpkin
- Ground nutmeg: Lends earthiness and pairs with cinnamon
- Ground ginger: Adds gentle spice and a zingy note
- Ground cloves: Intensifies spiced flavor for holiday vibes
- Salt: Balances sweet spices and enhances flavor
- Brown sugar or coconut sugar: For the topping touch of sweetness and caramelization Use coconut sugar for a slightly healthier option
- Optional nuts: Pecans or walnuts give a delightful crunch Toast for extra flavor if you have time
Instructions
- Prepare the Baking Dish:
- Lightly grease a 9x13-inch baking dish using nonstick spray or soft butter Make sure to get all the corners so the casserole lifts out easily
- Arrange the Bread:
- Spread cubed bread evenly into the prepared dish Arrange gently to prevent smashing pieces down This ensures fluffy texture
- Mix Wet Ingredients:
- In a large bowl whisk eggs until blended Add pumpkin puree almond milk protein powder maple syrup vanilla extract all spices and salt Whisk thoroughly until perfectly smooth
- Soak the Bread:
- Pour the wet pumpkin mixture slowly and evenly over all the bread cubes Use clean hands or a spatula to press bread very gently into the liquid Make sure each cube gets soaked
- Add the Topping:
- In a small bowl stir together brown sugar and cinnamon Sprinkle with a slow hand so sugar lands evenly Scatter nuts across the top if using
- Let it Rest:
- Let casserole rest at least 10 minutes This short rest helps bread absorb the custard For extra flavor and an even creamier bite cover and refrigerate overnight
- Bake Until Set:
- Bake in the oven at 350 degrees Fahrenheit for about 40 minutes Watch for a golden top and set center If the edges brown too quickly shield with foil partway
- Cool and Serve:
- Let the bake cool 10 minutes before cutting This firms up the custard Serve warm with extra maple syrup a spoonful of Greek yogurt or a dusting of powdered sugar
Pin it My favorite ingredient is always the pumpkin puree There is something about scooping it from the can tasting that earthy sweetness and knowing it will transform the casserole My kids also love helping sprinkle cinnamon sugar on top together that is a weekend highlight
Storage Tips
Let leftovers cool completely then cover tightly and refrigerate They keep fresh up to four days To reheat microwave individual slices or cover the dish and warm in the oven at low heat This casserole also freezes well Cut into pieces wrap individually and defrost overnight in the fridge or reheat gently from frozen straight in the oven
Ingredient Substitutions
Any sturdy sandwich bread works from sourdough to gluten free slices Use dairy milk and whey protein or plant based alternatives Sub honey or agave for maple syrup if needed For nut allergies simply skip the pecans or walnuts The recipe adapts well for all dietary needs
Serving Suggestions
This bake shines with a dollop of Greek yogurt for extra protein Add sliced bananas or roasted apples for delicious contrast A dusting of powdered sugar or drizzle of warm extra maple syrup makes it brunch ready Pairs perfectly with a hot cup of coffee or chai
Cultural Holiday Context
French toast casseroles have a long tradition on American holiday tables Their origins come from classic pain perdu and have evolved into the beloved overnight bakes for gatherings This pumpkin version nods to the American love of all things pumpkin spice from Halloween to Thanksgiving
Seasonal Adaptations
Swap pumpkin for mashed sweet potato or butternut for a mellow flavor Mix in dried cranberries or raisins for a festive touch Top with pears or apples for a winter spin I love mixing in fruit when local produce is at its peak It adds natural sweetness and color and makes each batch unique
Pin it This fall French toast bake is the centerpiece of so many cozy mornings A scoop served warm is all you need to make breakfast special and satisfying
Recipe FAQs
- → Can I use a different bread type?
Yes, brioche, whole grain, or even slightly stale bread work well for texture and flavor.
- → Is it possible to make it dairy-free?
Absolutely. Substitute almond or any plant-based milk and use plant-based protein powder for a dairy-free option.
- → How can I boost the protein further?
Opt for high-protein bread and add Greek yogurt on top when serving for extra protein.
- → Can the bake be prepared ahead of time?
Yes, it can be assembled the night before, covered, and refrigerated for best texture and convenience.
- → What toppings pair well with this dish?
Fresh fruit, Greek yogurt, extra maple syrup, or a dusting of powdered sugar all complement the flavors nicely.
- → How long should the casserole cool before serving?
Allow it to cool for about 10 minutes after baking to help it set and slice easily.