High Protein Overnight Pumpkin PIe French Toast

prep time: 15 minutes | Bake Time: 45 minutes | makes 6-8 servings

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1 loaf homemade sourdough bread, cubed (about 10 cups) - CAN USE OTHER BREAD BUT i WOULD MAKE SURE IT’S EITHER A BIT STALE OR HEARTY.

8 large eggs

1 cup pumpkin purée (not pie filling)

1 cup plain Greek yogurt (2% or 5%)

1 cup cottage cheese

1 ½ cups unsweetened soy or almond milk (or milk of choice)

2 scoops unflavored or vanilla protein powder - this is my fave

¼ cup maple syrup (or adjust to taste)

2 tsp vanilla extract

1 Tbsp pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)

Pinch of salt

Optional topping (morning bake):

2 Tbsp chopped pecans or walnuts

Preheat the oven to 350 degrees.

add the cubed sourdough bread to a greased 9 x 13 pan.

In a blender, combine eggs, pumpkin purée, Greek yogurt, cottage cheese, milk, protein powder, maple syrup, vanilla, pumpkin spice, and salt. Blend until smooth and creamy.

Pour over bread cubes, pressing down lightly to soak.

Cover and refrigerate overnight (6+ hours).

Bake at 350°F for 30 minutes covered. Uncover and finish cooking 15-20 more minutes until golden brown and set.

Cool for 10 minutes, then serve with a dollop of Greek yogurt, drizzle of maple syrup, or extra sprinkle of pumpkin spice.

Approximate Nutrition (per 1/8 pan serving USING SOY MILK)

• Protein: ~22 g

• Carbs: ~20 g

• Fat: ~6–7 g

• Calories: ~230–240 kcal