An easy baked French toast, with the flavors of pumpkin pie. Prepare it the night before for a quick, delicious and healthy breakfast!
Your eyes are not lying to you peeps
That right there is pumpkin pie that has been French Toast-ified.
That translates to chunks of (whole wheat!) carby goodness, smothered in sweet and a little spicy, eggy heaven and finished with a a sugary crunch crunch cruncheroo. Oh ya, and a creamy, dreamy maple glaze.
Who does not want to start their morning off with that kind of description?
Even a vampire would stay awake through the morning just to eat this.
That was totally irrelevant and random. But, that’s just the kind of things that I think about ok? I’m just trying to say that eating this is worth risking death.
With Thanksgiving coming up, I have pumpkin pie on the brain. I mean, everyone on planet earth has pumpkin anything on the brain once it turns to September right? Growing up, I HATED pumpkin pie. I scooped out the filling and just ate the crust. I know you guys think I am totally weird.
Let me redeem my weirdness for a sec.
One day, I decided to keep the filling inside just to try it. gahhhhhhhhhhhh. I died.
Pumpkin.Pie.Changed.My.Life. Not actually, but that totally sounds like once of those weird documentaries that places on TLC. Have you guys seen those? So weird.
For reals though…how did I not like pumpkin pie? I don’t understand me
all the time sometimes
Anyway. You should make this for breakfast every day forever. It’s buttery, without having butter and sweet without cavity-inducing amounts of sugar. Its healthy person pumpkin pie, ’cause it doesn’t have the crust AND it is whole wheat!
Plus, you can make it the night before and then just pop ‘er in the oven the next morning…which makes the whole “eat it everyday forever” thang REALLY REALLY EASY. Please do not cheat yourself and skip the soaking overnight step. You want every.single.chunk to reach maximum pumpkin pie soakage.
Have your pie and eat (all of) it. Just do it.
Pumpkin Pie French Toast Bake
- 5 pieces or 6 of whole wheat bread *
- 1/2 Cup Unsweetened vanilla almond milk
- 1/2 Cup Egg whites 4 egg whites
- 2 Eggs
- 1 tsp Vanilla extracts
- 1/2 Cup Splenda
- 1/2 Cup Pumpkin puree
- 1 tsp . Pumpkin pie spice
- 1/4 tsp . Ginger powder
- 1/4 tsp . Cinnamon.
- 1 Tbsp . Brown Sugar
- Maple Cream Cheese Glaze:
- 1 Tbsp . Low fat or fat free cream cheese
- 1 tsp . Low sugar maple syrup
- 1 tsp . Splenda
- 1 tsp . Unsweetened vanilla almond milk
- 1/8 tsp . Vanilla extact
- Spray a small casserole dish (or individual brulee dishes like in the pictures) with cooking spray.
- Cut the crusts off the pieces of bread, and cut into 1 inch size squares and place into the baking tray.
- In a medium bowl, mix together the almond milk, egg whites, egg, vanilla, splenda, pumpkin puree, pumpkin pie spice, ginger powder, and cinnamon,
- Pour the egg mixture over the bread, tossing to make sure all the bread is coated.
- Cover with saran wrap and place in the fridge overnight.
- In the morning, preheat oven to 350 degrees F.
- Sprinkle the 1 Tbsp (or more if you wanna get crazy!) if brown sugar evenly over the top of the bread.
- Bake for 25 minutes, until the egg feels set.
- Turn the oven to HIGH broil, and broil for 2-3 minutes, until the brown sugar has gone golden and caramelized (watch closely as it can burn fast!)
- While the French toast bakes/broils, beat the cream cheese, maple syrup, Splenda, almond milk and vanilla extract in a small bowl. Adjust the milk to your preference for the consistency of the glaze.
- Once the French toast is done, Let stand for a few minutes (if you can!) then drizzle with glaze and devour!
*If you want it eggier, use less bread, if you want it breadier, use more. I used about 5.5 pieces.
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
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