Baked Pumpkin French Toast Casserole
An easy baked Baked Pumpkin French Toast Casserole with the flavors of pumpkin pie. Prepare it the night before for a quick and delicious breakfast!
Servings 8 People
- 1 Cup Unsweetened vanilla almond milk
- 1 Cup Pumpkin puree
- 1/4 Cup Coconut sugar
- 6 Eggs
- 2 tsp Vanilla extract
- 2 tsp Pumpkin pie spice
- 1/2 tsp Ginger powder
- 1/2 tsp Cinnamon.
- 12 Slices Brioche Bread (392g)
Maple Cream Cheese Drizzle:
- 2 Tbsp Low fat cream cheese
- 2 tsp Maple syrup
- 2 tsp Powdered sugar
- 2 tsp Unsweetened vanilla almond milk
- 1/4 tsp Vanilla extact
Whisk together all the ingredients up to the brioche in a large bowl.
Cut the slices of brioche into 9 squares each and gently stir them into the egg mixture.
Cover with saran wrap and place in the fridge overnight.
In the morning, preheat oven to 350 degrees F.
Bake for 50-60 minutes, until the egg feels set.
While the French toast bakes, whisk the cream cheese, maple syrup, sugar, 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.
Calories: 286.3kcal | Carbohydrates: 30.2g | Saturated Fat: 7.6g | Monounsaturated Fat: 1.8g | Sodium: 90.9mg | Potassium: 96.2mg | Fiber: 1.4g | Sugar: 8.5g | Vitamin A: 81.4IU | Vitamin C: 0.5mg | Calcium: 9mg