Pumpkin French Toast Bake

November 22, 2011

in Healthy Breakfast, Recipes

I made this for Sunday breakfast.  It turned out really good! Perfect for Sunday brunch.  Light pumpkin flavor, crispy on top and I just love using a hearty sprouted bread.  Really adds to the texture. You could double or triple this recipe to feed a crowd.

Pumpkin French Toast Bake

Makes 2 servings

4 slices sprouted whole wheat bread (like Ezekiel)
4 egg whites (1/2 cup liquid egg whites)
1/3 cup canned pumpkin
1 scoop (30 g) whey protein powder, vanilla
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice (or 1/8 tsp nutmeg & cloves)
4 packets stevia
2 Tbsp unsweetened almond milk (or milk of choice)

2 Tbsp almond meal (ground almonds)
1 tsp sucanat (raw brown sugar)
2 tsp butter, melted (or I used Earth Balance)

Preheat oven to 350.  Spray an 8×8 pan with cooking spray.  Toast bread and cut into bite size pieces (can omit this if using very dry bread).  In a large bowl, mix together all the other ingredients with a whisk (aside from bread and topping).  Lastly, add bread pieces, toss to coat and pour into greased baking dish.  Mix the topping to a crumble type consistency and sprinkle over bread mixture.  Bake for 20 minutes or until firm and golden.

Nutrition (per serving)   Calories: 347   Fat: 8.5 g   Fiber: 8 g   Carbs: 38 g   Sugars: 1.7 g   Sodium: 292 mg   Protein: 28 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Skicutie44

    Wow I can eat half the pan for one serving? Awesome!

    • http://www.busybuthealthy.com Kristine Fretwell

      I know right?! Gotta love that!

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