Baked Pumpkin Protein French Toast

A scoop of pumpkin protein french toast on a plate.

Baked Pumpkin Protein French Toast

This high protein pumpkin french toast is loaded with protein thanks to greek yogurt and bone broth protein powder. Delicious and nutritious!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 311kcal

Author: Morgan Peaceman

Equipment

casserole dish
mixing bowl
whisk

Ingredients

4 large Eggs
1 cup Whole Milk
1 teaspoon Vanilla Paste
1 teaspoon Cinnamon or Pumpkin Pie Spice
1 scoop Ancient Nutrition Pumpkin Spice Bone Broth Protein Powder
¾ cup Greek Yogurt
8 slices Brioche Bread

Instructions

In a large bowl or measuring cup, whisk together the eggs, milk, vanilla paste (or extract), and cinnamon or pumpkin pie spice.
To the wet ingredients, pour in the Bone Broth Protein Powder. Whisk vigorously or use a frother to combine well.
Preheat the oven to 350º. Prepare a casserole dish by ripping the brioche bread (or cutting) into pieces, evenly dispersing throughout the casserole dish.
Pour the egg mixture all over the bread, ensuring each piece absorbs the liquid. Bake for 30 minutes, then top with powdered sugar.

Notes

If the protein powder clumps a little as you mix it with the other ingredients, use a frother! Also, don't worry about any remaining clumps, they will melt into the bread as it bakes.

We want this to be a little custardy and almost borderline bread pudding, so be sure to soak all of the bread really well.

Use room temperature ingredients like milk, eggs, and greek yogurt. Bringing ingredients to room temperature helps them to mix well.

You can also make this recipe bite size if you'd prefer to make this more grab and go. Scoop some of the egg-soaked french toast bread into muffin tins and bake for 25 minutes.

Nutrition