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Pumpkin Spice French Toast Casserole

This Pumpkin Spice French Toast Casserole is one of those recipes that can be made the night before and baked as soon as you wake up! Perfect for those busy fall mornings!

Servings: Makes 6 servings

GREEN:4 SmartPoints per serving if using liquid egg substitute or 6 SmartPoints for 6 per serving if using 8 large eggs 

BLUE: 3 SmartPoints per serving or 7 SmartPoints for 2 servings 

PURPLE: 3 SmartPoints per serving or 7 SmartPoints for 2 servings 

 

Looking for more great breakfast ideas? Be sure to check theses recipes out:

Banana Chocolate Chip Sheet Pancakes

Bests Fluffy Blueberry Lemon Pancakes

Low Point Breakfast Casserole

Cinnamon Roll Casserole 

 

How do I make this Pumpkin French Toast Casserole?

Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray.

Spread bread bites evenly in a single layer at the bottom of prepared dish.

In a large bowl combine, unsweetened almond milk, eggs, pumpkin purée, brown sugar substitute, vanilla extract, syrup, melted butter, cinnamon, nutmeg and salt.

Whisk until well combined. 

Pour egg mixture over the top of bread bites.

Cover with foil and refrigerate for at least 30 minutes or overnight, if desired.

Keep foil on and bake for 20 minutes.

After 20 minutes, remove foil and bake for another 25-30 minutes or until baked through.

Remove from oven. Let it cool for about 10 minutes before serving.

Slice into 6 equal servings. Serve warm.

Top with fat free reddi whip and sugar free syrup, if desired.

Ingredients: 

Directions:

  1. Spray a 9×13 baking dish with nonstick cooking spray. Spread bread bites evenly in a single layer at the bottom of prepared dish.
  2. In a large bowl combine, unsweetened almond milk, eggs, pumpkin purée, brown sugar substitute, vanilla extract, melted butter, syrup, cinnamon, nutmeg and salt. Whisk until well combined. 
  3. Pour egg mixture over the top of bread bites. Cover with foil and refrigerate for at least 30 minutes or overnight, if desired.
  4. Preheat oven to 350 degrees. Keep foil on the casserole and bake for 20 minutes. After 20 minutes, remove foil and bake for another 25-30 minutes or until baked through.
  5. Remove from oven. Let it cool for about 10 minutes before serving.
  6. Slice into 6 equal servings. Serve warm. Top with fat free reddi whip and sugar free syrup.

 

Servings: Makes 6 servings

GREEN:4 SmartPoints per serving if using liquid egg substitute or 6 SmartPoints per serving if using 8 large eggs 

BLUE: 3 SmartPoints per serving or 7 SmartPoints for 2 servings 

PURPLE: 3 SmartPoints per serving or 7 SmartPoints for 2 servings 

 

Yield: 6

Pumpkin Spice French Toast Casserole

Pumpkin Spice French Toast Casserole

This Pumpkin Spice French Toast Casserole is one of those recipes that can be made the night before and baked as soon as you wake up! Perfect for those busy fall mornings! 

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 35 minutes

Ingredients

  • 12 slices  1-point bread (I use Sara Lee 45 calorie bread), cut into bite size pieces
  • 2 cups unsweetened almond milk 
  • 1/2 cup canned pumpkin purée
  • 8 large eggs or 2 cups liquid egg substitute
  • 1 Tbsp Land o' Lakes light butter made with canola oil, melted 
  • 1/4 cup sugar free syrup ( I use Mrs Butterworth’s sugar free syrup)
  • 2 Tbsp zero point brown sugar substitute ( I use Lakanto's Golden Monkfruit Sweetener) 
  • 2 tsp ground cinnamon
  • 2 tsp vanilla extract 
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Instructions

    1. Spray a 9x13 baking dish with nonstick cooking spray. Spread bread bites evenly in a single layer at the bottom of prepared dish.
    2. In a large bowl combine, unsweetened almond milk, eggs, pumpkin purée, brown sugar substitute, vanilla extract, melted butter, syrup, cinnamon, nutmeg and salt. Whisk until well combined. 
    3. Pour egg mixture over the top of bread bites. Cover with foil and refrigerate for at least 30 minutes or overnight, if desired.
    4. Preheat oven to 350 degrees. Keep foil on the casserole and bake for 20 minutes. After 20 minutes, remove foil and bake for another 25-30 minutes or until baked through.
    5. Remove from oven. Let it cool for about 10 minutes before serving.
    6. Slice into 6 equal servings. Serve warm. Top with fat free reddi whip and sugar free syrup.

    7. Servings: Makes 6 servings

      GREEN:4 SmartPoints per serving if using liquid egg substitute or 6 SmartPoints per serving if using 8 large eggs 

      BLUE: 3 SmartPoints per serving or 7 SmartPoints for 2 servings 

      PURPLE: 3 SmartPoints per serving or 7 SmartPoints for 2 servings 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 131Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 250mgSodium: 212mgCarbohydrates: 25gFiber: 1gSugar: 1gProtein: 9g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Beth

Saturday 31st of October 2020

Not everyone in my family is a fan of pumpkin- could I omit the pumpkin purée or use something else instead? Possibly unsweetened applesauce? Thanks for all the great recipes! I’ve made SOO many things from your website and my family has no idea they are “diet”/WW dishes :).

Stephanie

Saturday 3rd of October 2020

Absolutely yummy! I made this recipe for the first time tonight as we were wanting something sweet without going off of plan. This is absolutely delicious! When I first put in the mixture I was a little worried and couldn't quiet picture how it would turn out. Oh my goodness this is a definite keeper! Thank you for sharing such a delicious recipe!!

On the struggle bus | Adventures in weight loss, cooking & life

Wednesday 9th of September 2020

[…] Overnight Oats or an egg & cheese breakfast sandwich … and I’m planning to make Pound Dropper’s Pumpkin Spice French Toast Casserole this weekend. Lunches will most likely involve turkey sandwiches. I love the Boar’s Head […]

Anne

Tuesday 15th of October 2019

I made this to take to a pot luck breakfast and everyone loved it! I used skim milk instead of almond milk in case anyone had a nut allergy. I also put a bottle of maple syrup next to it on the table for those who were not watching their weight.

Cathy Oakes

Tuesday 15th of October 2019

Awesome recipe!! I reduced the slices of bread & added pumpkin spice - love the taste! Thanks so much for all the pumpkin recipes - I've tried several & will probably try more

Kira

Sunday 23rd of February 2020

I love this recipe and I’d love if you could make other French toast casserole recipes that are other flavors!

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