I made this for Sunday breakfast.  It turned out really good! Perfect for Sunday brunch.  Light pumpkin flavor, crispy on top and I just love using a hearty sprouted bread.  Really adds to the texture. You could double or triple this recipe to feed a crowd.

Pumpkin French Toast Bake

Makes 2 servings

4 slices sprouted whole wheat bread (like Ezekiel)
4 egg whites (1/2 cup liquid egg whites)
1/3 cup canned pumpkin
1 scoop (30 g) whey protein powder, vanilla
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice (or 1/8 tsp nutmeg & cloves)
4 packets stevia
2 Tbsp unsweetened almond milk (or milk of choice)

Topping:
2 Tbsp almond meal (ground almonds)
1 tsp sucanat (raw brown sugar)
2 tsp butter, melted (or I used Earth Balance)

Preheat oven to 350.  Spray an 8×8 pan with cooking spray.  Toast bread and cut into bite size pieces (can omit this if using very dry bread).  In a large bowl, mix together all the other ingredients with a whisk (aside from bread and topping).  Lastly, add bread pieces, toss to coat and pour into greased baking dish.  Mix the topping to a crumble type consistency and sprinkle over bread mixture.  Bake for 20 minutes or until firm and golden.

Nutrition (per serving)   Calories: 347   Fat: 8.5 g   Fiber: 8 g   Carbs: 38 g   Sugars: 1.7 g   Sodium: 292 mg   Protein: 28 g