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The main ingredient in this Pumpkin French Toast Casserole is Dave’s Killer White Bread Done Right. I recommend flavorful bread like challah, French bread, brioche, or Hawaiian Rolls for this recipe. The Dave’s White Bread adds a bit of protein.
Yes, you can use your favorite brand of gluten free bread. I would recommend Canyon Bakehouse Hawaiian Sweet Bread or Katz Gluten Free Sliced Challah for this pumpkin French toast casserole.
Yes! Make the pumpkin french toast casserole without the crumble topping and cover with aluminum foil and place it in the fridge overnight. When you’re ready to bake – you’ll preheat the oven and sprinkle the crumble topping over top. Then bake the casserole covered with foil for about 35 minutes, and then remove the foil and continue baking for about 10-20 minutes until baked through.
If you’re a fan of icing on breakfast casserole try the protein icing used in the Cinnamon Roll French Toast Egg Bake.
Mix together and refrigerate until ready to use. Pour on top when serving, do not bake it.
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for pumpkin french toast casserole.
Dave’s Killer White Bread: if you cannot find Dave’s Killer white bread you can substitute with French bread, challah, Hawaiian Rolls or even sourdough.
Egg Whites: this recipe calls for 16 oz., or one small container, of liquid egg whites, no yolks. It does not have a heavy egg taste. If you want to double the protein you can double the egg whites or add protein powder to the egg mixture. Baking time will lengthen if the whites are doubled.
Pumpkin: use pumpkin puree, not pumpkin pie filling for this recipe. You can find canned pumpkin puree in most baking sections.
Pumpkin Pie Spice: I use pre-made, store bought pumpkin pie spice. You can definitely make your own with a combination of cinnamon, ginger, nutmeg, ground allspice and ground cloves.
Light Brown Sugar: dark, light or Swerve brown sugar substitute will work for this recipe.
Oats: this recipe uses Old Fashioned Oats. Quick oats will work just fine too.
Butter: the butter helps turn the oats into a “crumble” combined with the brown sugar. You can substitute with coconut oil.
Pre heat the oven to 350 degrees Fahrenheit. Prep a 9 x 13 inch baking dish with a lot of nonstick spray. The more the merrier so that it doesn’t stick.
Cut the bread into bite size pieces, leaving the crusts on, and place along the bottom of the baking dish.
Combine eggs, vanilla, brown sugar, pumpkin pie spice in a bowl. Whisk together to combine. Add pumpkin puree and whisk until fully combined. Pour on top of the bread.
Add oats, butter and brown sugar to a small bowl. Microwave until the butter has melted, approximately 30-60 seconds, and mix together. It will be chunky. Evenly sprinkle on top of the casserole.
Bake the pumpkin French toast casserole at 350 degrees Fahrenheit for 35 minutes or until a toothpick comes out clean. Broil the top if needed.
Cut into 8 equal squares and serve. Top with protein frosting, maple syrup and a side of sausage and enjoy!
Top this pumpkin French toast casserole with maple syrup, powdered sugar, protein frosting or fresh fruit. Pair with Blueberry Breakfast Sausage or fruit.
“ohsnapmacros Pumpkin French Toast Casserole”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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8 Responses
Just made this…. Absolutely delicious with Walden farms sugar free syrup on top!!!! Did you use regular Dave’s white bread or the thin sliced? I went with regular!
Yay! So great to hear, thank you! I use regular not thin.
This is seriously SO delicious. I will be eating pumpkin all year round with no shame because oh my goodness this is the best egg white bake I’ve ever had. You can not taste the eggs AT ALL! Paired it with her protein icing and *chefs kiss* too good and would like to eat the whole pan but I can’t because it’s so filling! You outdid yourself with this one sis!
Yay!! Thank you!! So glad you loved it.
This is delicious!
I have made this probably 8 times, changing it up a little each time. Increasing the eggs, the pumpkin, different ways to make a the frosting. This is truly an absolutely delicious breakfast and you can increase the protein by adding more egg whites which my husband and I prefer. It’s so good and lasts for a few days in the fridge. My daughter who is exploring new foods even loves this!
delicious! even my husband cleared his plate. perfect for the holidays!
This is delicious! We topped with Walden farms sugar free syrup. Do you store leftovers in the fridge?