Pumpkin Pecan French Toast

Who says pie is just for dessert? These two pies are most popular this time of year and for a delicious reason! Instead of pie for breakfast we’re putting a fun twist on the classics and lightening it up a bit to pack a nutrition punch

What You Need

  • 1 loaf Bay City Sourdough Bread
  • 2 Tbsp. Pumpkin Pie Spice
  • 1 c. roughly chopped pecans
  • 1/3 c. Brown Sugar, unpacked
  • 1 can, canned pumpkin
  • 16 oz. egg whites
  • ½ c. fairlife milk

 How It’s Made:

  1. Preheat oven to 350
  2. Grease a 9×13 baking dish
  3. Tear sourdough into rough small pieces and place in pan
  4. In a separate bowl, mix together the egg whites, canned pumpkin, milk,pumpkin pie spice, brown sugar and pecans (reserve about ¼ c. for topping)
  5. Pour mixture over bread and stir around to absorb
  6. Bake for 30 minutes
  7. Add additional pecans to finish

Serves 6

Nutritional Facts:
Plate icon

Calories 308
Total Fat 4g
Protein 15g

Sodium 504mg
Fiber 5g
Sugars 13g

Carbohydrates 55g

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