Pumpkin French Toast Casserole

5 from 10 votes

Pumpkin French Toast Casserole

This Pumpkin French Toast Casserole combines the best fall flavors: pumpkin, brown sugar and pumpkin pie spice. It's easy, delicious and the perfect breakfast for holidays or a lazy Saturday morning. Made with basic ingredients and protein packed from egg whites, this is one breakfast casserole you don't want to miss.

Prep Time10

Cook Time35

Course: Breakfast, Main Course

Cuisine: American

Servings: servings

Calories: 237kcal

Author: Danielle Lima

Ingredients

10 pieces Dave's Killer White Bread Done Right
16 oz. liquid egg whites
1 cup pumpkin puree 260g
1 tsp. vanilla extract
2 tsp. pumpkin pie spice
2 Tbsp. light brown sugar +1 Tbsp. if you like it extra sweet

Crumble Topping

1/2 cup old fashioned oats 40g
1 Tbsp. light brown sugar
1 Tbsp. unsalted butter

Instructions

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.

Notes

You can double the egg whites for extra protein.
You can also use brioche, day-old bread or French bread.
If the top is browning too fast, tent with foil towards the end.
Use butter in place of coconut oil.
All nutritional data is an estimate.

Nutrition