Pumpkin Chocolate Chip Protein French Toast Bake
User Reviews
5
Pumpkin Chocolate Chip Protein French Toast Bake
Description
This bake starts by cubing brioche bread and arranging it in a greased dish with half the mini chocolate chips sprinkled on top. A liquid mixture of milk, pumpkin puree, protein powder, eggs, pumpkin pie spice, vanilla, and liquid stevia is whisked until smooth and poured evenly over the bread cubes, saturating them well. The dish can then be refrigerated to soak before baking, ranging from 30 minutes up to overnight to deepen flavor and texture.
The bake is topped with the remaining chocolate chips and brown sugar before going into a 350°F oven. Baking takes approximately 35-45 minutes until the custard is set and the top is lightly browned, though covering with foil can prevent excessive browning if needed. The result is a soft, rich French toast casserole enriched with pumpkin and chocolate, with a tender bread base and protein addition from the powder.
Serving this bake warm with pancake syrup enhances its sweetness and moisture, though it can also be enjoyed chilled. It makes a filling breakfast or snack with its combination of flavors and protein content.
Gluten-free bread and dairy-free milk, protein powder, and chocolate chips may be used for dietary needs. Liquid stevia blends better with the custard than granulated sweeteners but any can be substituted, adjusting sweetness level accordingly.
Ingredients
- 10 lices brioche bread cut into 1-inch cubes
- 2 cups milk I used almond, of choice, 480g
- 1 cup pumpkin puree 240g
- 3/4 cup vanilla protein powder 90g
- 4 large egg
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp stevia see notes, liquid form
- 1/4 cup mini chocolate chips divided
- 2 Tbsp brown sugar I used Truvia, or alternative, 24g
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Arrange the bread in a single layer in the baking dish. Sprinkle half the chocolate chips on top.
- In a large bowl, whisk together the milk, pumpkin, protein powder, eggs, pumpkin pie spice, vanilla and liquid stevia. Pour the egg mixture over the bread in the baking dish, spreading it around until the liquid saturates the bread. If time allows, cover and refrigerate for 30 minutes (up to overnight).
- Preheat the oven to 350 degrees F. Uncover the baking dish, sprinkle with the remaining chocolate chips and brown sugar and bake for 35-45 minute, or until baked through. Cover with aluminum foil if it still needs to cook longer and you wish to not brown the top anymore.
- Serve warm, drizzled with pancake syrup! This french toast bake is also DELICIOUS chilled!
Notes
- Use gluten-free bread to make this recipe gluten-free.
- Substitute dairy-free milk, protein powder, and chocolate chips for a dairy-free version.
- Liquid stevia is recommended for its better blending in the mixture; if unavailable, use other sweeteners but adjust quantity to taste.
- The custard batter should be slightly sweeter than desired as the baked dish will be less sweet after cooking.
- Refrigerating the dish before baking (30 minutes to overnight) helps the custard soak into the bread for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1/8 of dish | |
| Calories | 295kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 18g | 36% |
| Fat | 9.4g | 14% |
| Saturated Fat | 2.3g | 12% |
| Fiber | 2.1g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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