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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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 People
Calories 286.3kcal

Ingredients

  • 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

Instructions

  • 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.
  • DEVOUR!

Notes

*If you want it eggier, use less bread, if you want it breadier, use more. I used about 5.5 pieces.

Nutrition

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