Warm, spiced pumpkin French toast casserole featuring extra protein in a cozy, fluffy bake perfect for mornings.
# What you need:
→ Bread Base
01 - 8 cups whole grain or brioche bread, cubed
02 - Nonstick cooking 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 ground cinnamon
16 - Optional: 1/4 cup chopped pecans or walnuts
# Steps to follow:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
02 - Distribute bread cubes evenly in the prepared baking dish.
03 - In a large bowl, whisk eggs, milk, pumpkin puree, protein powder, maple syrup, vanilla extract, spices, and salt until smooth and combined.
04 - Pour the wet mixture evenly over the bread cubes. Press down gently to ensure thorough soaking.
05 - In a small bowl, mix brown sugar and cinnamon. Sprinkle over the casserole. Add nuts if desired.
06 - Let stand 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 is golden brown.
08 - Cool for 10 minutes before slicing. Serve warm, optionally garnished with maple syrup or Greek yogurt.
