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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 334.3
  • Total Fat: 4.4 g
  • Cholesterol: 45.1 mg
  • Sodium: 516.5 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 14.9 g

View full nutritional breakdown of Pumpkin Spiced French Toast Bake calories by ingredient
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Pumpkin Spiced French Toast Bake

Submitted by: SHARON10002
Pumpkin Spiced French Toast Bake

Introduction

Fall is my favorite time of year, and so is anything Pumpkin Spiced! Here's a delicious seasonal breakfast recipe that will get you excited to hop out of that nice, warm bed. It's perfect for those cool, crisp autumn weekend mornings. Save the leftovers for a quick weekday breakfast. Fall is my favorite time of year, and so is anything Pumpkin Spiced! Here's a delicious seasonal breakfast recipe that will get you excited to hop out of that nice, warm bed. It's perfect for those cool, crisp autumn weekend mornings. Save the leftovers for a quick weekday breakfast.
Number of Servings: 8

Ingredients

    1 package Thomas NY Style Bagels Cinnamon Raisin Swirl
    Better 'n' Eggs egg substitute, 1.50 cup
    Egg, fresh, 2 medium
    1 teaspoon vanilla extract
    2 teaspoons ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    1 tablespoon Domino Pure D'Lite Sugar

    1 (15 ounce) can Libby Pure Pumpkin
    1/3 cup Splenda Brown Sugar Blend
    1/4 cup 2% Milk
    1/4 teaspoon ground cinnamon
    2 tablespoons all-purpose flour
    1 tablespoon butter, softened
    Pam Cooking Spray

Tips

This was fantastic! I made a couple of changes to the original recipe to lighten it up, and reduce the number of ingredients used. The original recipe called for 8 eggs. I substituted 1.5 cups of egg beaters, and added 2 medium eggs for flavor and richness. You could use all Egg Beaters, and lower the nutritional values even more.

It also called for using Texas toast, so to add more flavor and body I used 1 whole package of Thomas Cinnamon Raisin Bagels. I also substituted 2 heaping teaspoons of pumpkin pie spice instead of the cinnamon/cloves/nutmeg combo. Here's a link to Chef Meg's Pumpkin Pie Spice recipe to make your own.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=734997

Finally, I also added a 1/4 cup of 2% milk to the pumpkin mixture so there was enough liquid to fully soak the bread.

Ended up with 8 generously-sized portions of french toast, at about 334 calories,and 15 grams of protein, and 6 grams of fiber per serving! The best part -- I wrapped the leftover squares individually in plastic wrap and froze them, and am looking forward to reheating them in the toaster oven for an easy/healthy breakfast later this week!


Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with Pam Spray.

Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.

Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.

Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.

Bake in preheated oven until golden brown on top, 30 to 40 minutes.

Serving Size: Makes 8 servings






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