Pumpkin French Toast

3 1/2 cups cubed bread (I used Ezekiel, but other types are fine. French bread would be really good in this recipe, as would cinnamon-raisin. Depending on the type of bread, you might need more or less than 3.5 cups. You want enough to fill an 8×8 pan.) (175g)
1/4 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice (or just add a little extra cinnamon)
sweetener of choice (If you want to top the casserole with syrup post-baking, use 3 nunaturals stevia packs or 3 tbsp sugar. If you’d prefer a sweeter breakfast casserole that needs no topping, increase the amount to 5-6 tbsp)
1 1/3 cups milk of choice (320g)
optional: 2 tbsp butter-type spread of choice (for a more buttery result) (30g)
1 cup MoriNu silken-firm tofu, or 1 cup yogurt of choice (240g)
2 tsp pure vanilla extract
1/2 cup pumpkin puree (I used canned pumpkin) (120g)

In a very large bowl, combine first 5 ingredients and stir well. In a separate bowl, combine all remaining ingredients and stir very well. (If using the tofu, you should blend liquid ingredients. Otherwise, just stir by hand.) Grease an 8×8-in baking pan, and pour dry ingredients into pan. Cover evenly with the wet mixture, then cover the entire dish with a lid or saran wrap and fridge overnight. The next morning, preheat oven to 400 F and cook about 30 minutes. Top with maple syrup or your favorite French toast topping (or eat plain, if you opt to use the extra dry sweetener pre-baking.)



Serving Size: Makes 4-8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CLYNNEABAIRD.