Save A cozy, high-protein breakfast casserole featuring pumpkin, warm spices, and fluffy bread. Perfect for meal prep or holiday mornings, this bake brings delicious comfort to your morning routine.
I first made this Protein Pumpkin French Toast Bake for a laid-back autumn brunch with friends. Everyone loved how soft and flavorful it was and appreciated the boost of protein to start the day right.
Ingredients
- Bread Base: 8 cups (about 1 loaf) whole grain or brioche bread, cubed; nonstick spray or butter, for greasing
- Wet Mixture: 6 large eggs; 1 1/4 cups unsweetened almond milk (or milk of choice); 1 cup canned pumpkin puree; 1/3 cup vanilla protein powder (whey or plant-based); 1/4 cup maple syrup; 2 tsp vanilla extract
- Spices & Flavorings: 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 1/2 tsp salt
- Topping: 2 tbsp brown sugar or coconut sugar; 1/2 tsp cinnamon; optional: 1/4 cup chopped pecans or walnuts
Instructions
- Prep Oven & Dish:
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
- Prepare Bread:
- Arrange bread cubes evenly in the prepared baking dish.
- Mix Wet Ingredients:
- In a large bowl, whisk together eggs, almond milk, pumpkin puree, protein powder, maple syrup, vanilla extract, spices, and salt until smooth and well combined.
- Combine Mixture:
- Pour wet mixture evenly over bread cubes. Press bread down gently to ensure all pieces are soaked.
- Add Topping:
- In a small bowl, mix brown sugar and cinnamon. Sprinkle over casserole. Add nuts if using.
- Rest:
- Let casserole sit at least 10 minutes or cover and refrigerate overnight for best texture.
- Bake:
- Bake for 40 minutes, or until center is set and top is golden brown.
- Serve:
- Let cool for 10 minutes before slicing. Serve warm, optionally with extra maple syrup or Greek yogurt.
Save This casserole quickly became a favorite for our busy family mornings. It’s wonderful to have something healthy ready to slice and share together before everyone heads out for the day.
Required Tools
9x13-inch baking dish, large mixing bowl, whisk, measuring cups and spoons, small bowl
Allergen Information
Contains: Eggs, Wheat (gluten), Milk (if using dairy milk or whey protein), Tree nuts (if using pecans/walnuts). If using plant-based milk/protein, can be dairy-free. Always check product labels for allergens.
Nutritional Information (per serving)
Calories: 260, Total Fat: 7 g, Carbohydrates: 35 g, Protein: 14 g
Save Serve slices warm, topped with Greek yogurt or maple syrup for an added touch. Enjoy every bite with a cozy mug of coffee.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble everything the night before and refrigerate. Bake fresh in the morning for best texture.
- → How can I make this dairy-free?
Use plant-based milk and protein powder. Verify ingredient labels to ensure fully dairy-free options.
- → Can I use stale bread?
Stale bread works well and absorbs the wet mixture for a better texture in the final bake.
- → What toppings go well with this dish?
Try fresh fruit, extra maple syrup, Greek yogurt, or a dusting of powdered sugar for serving.
- → Is this suitable for meal prep?
Absolutely. Slice portions and store in the refrigerator for quick breakfasts throughout the week.
- → Can I boost protein further?
Use high-protein bread and add Greek yogurt on top for extra protein in each serving.