Pumpkin French Toast Casserole
This pumpkin french toast casserole is studded with chocolate chips and packed with fall flavors. It's easy to make, feeds a crowd and can be prepped the night before for a quick breakfast/brunch the next morning.
Servings: 8
Ingredients
- 1 loaf Dave’s Killer Bread 21 Whole Grains and Seeds or bread of choice
- 1 ½ cups unsweetened vanilla almond milk
- ½ cup canned pumpkin
- ¼ cup maple syrup
- 1 Tablespoon pumpkin pie spice
- ½ Tablespoon vanilla
- 5 eggs
- ¼ cup chocolate chips
Instructions
- Add bread slices to a large baking sheet and broil 2-3 minutes per side or until golden. Chop bread into small chunks.
- Whisk together almond milk, pumpkin, maple syrup, eggs, vanilla and pumpkin pie spice.
- Grease a 9x13 baking dish, add bread cubes, pour on egg mixture, spreading it around so the liquid saturates the bread. Sprinkle on chocolate chips. Cover and refrigerate overnight. If you don’t have time to let it soak overnight you can get by with 30 minutes.
- Preheat oven to 350°F. Cover with foil, bake for 30 minutes, uncover and bake for another 20 minutes or until custard mixture has set.
- Serve warm or at room temperature with more maple syrup for drizzling.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to one week or freeze them for up to three months. To reheat, pop individual slices into a toaster oven or oven at 300–350°F until warm, or use the microwave if you’re short on time.
Nutrition
Serving: 1serving | Calories: 353kcal | Carbohydrates: 60g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 119mg | Sodium: 444mg | Potassium: 310mg | Fiber: 12g | Sugar: 21g