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Pumpkin chocolate chip protein french toast bake on a small plate being drizzled with maple syrup.

Pumpkin Chocolate Chip Protein French Toast Bake

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
30 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 295kcal
Author: Lauren
This Pumpkin Chocolate Chip Protein French Toast Bake is the ultimate fall breakfast recipe! Made with fluffy pumpkin french toast and melty, gooey chocolate chips in every bite, it's packed with protein and prepped in just 10 minutes! 
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Equipment

Ingredients

  • 10 slices brioche bread cut into 1-inch cubes
  • 2 cups milk of choice (480g) I used almond
  • 1 cup pumpkin puree (240g)
  • 3/4 cup vanilla protein powder (90g)
  • 4 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 tsp liquid stevia see notes
  • 1/4 cup mini chocolate chips divided
  • 2 Tbsp brown sugar or alternative (24g) I used Truvia

Instructions

  • Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Arrange the bread in a single layer in the baking dish. Sprinkle half the chocolate chips on top.
  • In a large bowl, whisk together the milk, pumpkin, protein powder, eggs, pumpkin pie spice, vanilla and liquid stevia. Pour the egg mixture over the bread in the baking dish, spreading it around until the liquid saturates the bread. If time allows, cover and refrigerate for 30 minutes (up to overnight).
  • Preheat the oven to 350 degrees F. Uncover the baking dish, sprinkle with the remaining chocolate chips and brown sugar and bake for 35-45 minute, or until baked through. Cover with aluminum foil if it still needs to cook longer and you wish to not brown the top anymore.
  • Serve warm, drizzled with pancake syrup! This french toast bake is also DELICIOUS chilled!

Notes

To make gluten-free: use gluten-free bread.
To make dairy-free: use dairy-free milk, a plant-based protein powder and dairy-free chocolate chips.
*I highly recommend liquid stevia if you have it because it blends in so much better with the batter than granular and you only need a tiny bit of it. But you can also use any sweetener you have on hand. You’ll likely just need more to match the sweetness. Just give the batter a little taste before pouring it over the bread and make sure it’s sweet enough for you!
(TIP: the batter will always be sweeter than the actual bake itself AFTER being baked so air on the sweeter side!)

Nutrition

Serving: 1/8 of dish | Calories: 295kcal | Carbohydrates: 32g | Protein: 18g | Fat: 9.4g | Saturated Fat: 2.3g | Fiber: 2.1g | Sugar: 5g