Who here loves French toast? Who here wishes it took less effort to cook? Same friends, same.
Cue my research for the best and easiest overnight French toast casserole. Some had too much sugar or unnecessary additives and others didn’t have much oomph. By oomph I mean sustenance that keep you full and satisfied such as fiber and protein. And then I stumbled upon Siggi’s baked French toast.
It had the protein that I wanted from the addition of yogurt, but it had a few unnecessary extras like butter sugar. Luckily, those unnecessary additives are just that…unnecessary. So I took them out. And here you have a filling, delicious, and easy French toast. Make it the night before and bake it off in the morning while getting ready, working out, or sipping your morning coffee.
Not enticed yet? Well, I adjusted the recipe to be pumpkin French toast! Enjoy your new favorite Fall breakfast, you can thank me later…
Pumpkin Protein French Toast
Prep Time: 10-15 minutes
Cook Time: 50-60 minutes
12 slices of sandwich bread (choose whole grain with some protein per slice)
1 cup milk
1 container high protein yogurt (Greek or Skyr)
½ cup pumpkin purée
Pumpkin pie spice
Local, pure maple syrup
Slice bread into inch cubes.
Combine milk, pumpkin purée, and yogurt in a large bowl.
Whisk in eggs and spices.
Fold in sliced bread.
Pour into a greased 8x8 or bread loaf pan.
In the morning bake at 350 for 50-60 minutes or until egg mixture is set and bread is browned.
Serve and enjoy.
Makes 6 servings
Does not include maple syrup or other toppings.
8 grams fat with only 1.4 grams saturated fat
49 grams carbohydrates with 11 grams from fiber
17 grams protein