This Pumpkin Spice French Toast Casserole is one of those recipes that can be made the night before and baked as soon as you wake up! Perfect for those busy fall mornings!
Ingredients
- 12 slices 1-point bread (I use Sara Lee 45 calorie bread), cut into bite size pieces
- 2 cups unsweetened almond milk
- 1/2 cup canned pumpkin purée
- 8 large eggs or 2 cups liquid egg substitute
- 1 Tbsp Land o’ Lakes light butter made with canola oil, melted
- 1/4 cup sugar free syrup ( I use Mrs Butterworth’s sugar free syrup)
- 2 Tbsp zero point brown sugar substitute ( I use Lakanto’s Golden Monkfruit Sweetener)
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Spray a 9×13 baking dish with nonstick cooking spray. Spread bread bites evenly in a single layer at the bottom of prepared dish.
- In a large bowl combine, unsweetened almond milk, eggs, pumpkin purée, brown sugar substitute, vanilla extract, melted butter, syrup, cinnamon, nutmeg and salt. Whisk until well combined.
- Pour egg mixture over the top of bread bites. Cover with foil and refrigerate for at least 30 minutes or overnight, if desired.
- Preheat oven to 350 degrees. Keep foil on the casserole and bake for 20 minutes. After 20 minutes, remove foil and bake for another 25-30 minutes or until baked through.
- Remove from oven. Let it cool for about 10 minutes before serving.
- Slice into 6 equal servings. Serve warm. Top with fat free reddi whip and sugar free syrup.
Makes 6 ( 1/6th of 9×13 dish) servings
3 points per serving