Brunch casserole, rebuilt
Pumpkin French Toast Bake
All the pumpkin custard and cinnamon crumb, built on whole-grain bread and a yogurt swirl instead of a can of condensed milk. It slices clean and keeps you full past ten.
70minutes
9servings
17gprotein
300kcal est.
Method
- Heat the oven to 350F. Coat a 12-by-8-inch baking dish with cooking spray.
- Whisk the pumpkin, eggs, egg whites, evaporated skim milk, almond milk, 3 tablespoons maple syrup, 1 1/2 teaspoons of the cinnamon, the pumpkin pie spice, vanilla and salt in a large bowl until smooth.
- Dip each bread slice in the custard, turning to soak both sides, and shingle enough slices to cover the bottom of the dish. Reserve the rest of the bread and custard.
- Beat the Greek yogurt, Neufchatel and remaining 1 tablespoon maple syrup with a fork or hand mixer until smooth. Spread it over the bread in an even layer.
- Soak the remaining bread, layer it on top, then pour any leftover custard over the whole pan. Press down with a spatula so the top slices are wet.
- Toss the oats, pecans, melted butter and remaining 1/2 teaspoon cinnamon with a pinch of salt. Scatter over the top.
- Bake 40 to 45 minutes, until the center is set and the crumb is toasted. Tent with foil if the pecans darken early.
- Rest 10 minutes, cut into 9 squares, and serve with sliced pears or berries instead of syrup.
What we swapped
Sweetened condensed milk, a cup of powdered sugar and a half cup of brown sugar are gone, replaced by 4 tablespoons of maple across the whole pan. Brioche becomes whole-grain bread, the 16 ounces of full-fat cream cheese becomes Greek yogurt with a little Neufchatel, and extra eggs and whites carry the custard.
Lightened up from Pumpkin French Toast Casserole by Food Network — Marcela Valladolid.
