Pumpkin Pie French Toast Bake
French toast meets pumpkin pie in this delicious (bread-free) breakfast dish.
Ingredients
- 4 to 5 sweet potatoes, cut into 1-inch cubes (about 6 cups)
- 4 large eggs
- 6 egg whites
- 2 cups unsweetened almond milk, or any preferred milk
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ cup 100 percent canned pumpkin puree
- 4 tablespoons maple syrup, divided
- 3 tablespoons chopped nuts, like pecan or walnuts
Instructions
- Preheat oven to 350˚.
- Place sweet potatoes in 9-inch x 13-inch baking dish and cook for about 25 minutes.
- In a large bowl, whisk together eggs, egg whites, milk, vanilla, pumpkin puree, pumpkin pie spice, and 1 tablespoon maple syrup until well combined. Pour over sweet potato cubes and push down with a spoon or your hands until it’s all soaked and mostly covered.
- Top with remaining 3 tablespoons maple syrup, additional pumpkin pie spice and nuts. Bake for 35 to 45 minutes or golden brown, firm and no longer wet.
- Serve immediately with additional maple syrup, if desired. Store leftovers in the refrigerator covered for up to a couple days.
Nutrition Information per serving
Calories: 150Carbohydrates: 23gProtein: 6gTotal Fat: 4g— Unsaturated Fat: 3.5g— Saturated Fat: 0.5gCholesterol: 65mgSodium: 140mgFiber: 3gTotal Sugar: 9g— Natural Sugar: 4g— Added Sugar: 5gIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.