Summer is officially over (crying face) so I guess it’s time for the official start of protein pumpkin season. That start today? We make French toast even easier with this super simple and Healthy Baked Protein Pumpkin French Toast!

Start this one by adding into a mixing bowl 1 cup of milk or milk substitute and 2 scoops of good tasting vanilla protein powder.

Pro tip? You could also use a chocolate or cinnamon powder here, it really just depends on what flavor(s) you want to compliment the pumpkin.

Mix those together.

Continue with 3 large whole eggs, 1 teaspoon of vanilla extract, 1/2 cup of pumpkin, and 1 teaspoon of pumpkin pie spice.

Pumpkin Pie Spice

*Double or triple this recipe as needed and store whatever you have leftover for next time!

• 1 1/2 Tablespoons Ground Cinnamon
• 1 Teaspoon Ground Ginger & Nutmeg
• 1/2 Teaspoon Ground Allspice & Cloves

Mix all of those ingredients together until smooth.

From here take out 6-8 pieces of your choice bread and cut them into pieces (around ~1” is good). I usually use a thicker bread like a Texas toast.

Can’t find or don’t like Texas toast? You can easily change the taste, texture, and/or macros in this healthy baked pumpkin French toast by using a different bread. Some of my other favorites?

Baked French Toast Bread

• French
• Sourdough
• Whole Wheat
• Want it harder/crunchier? Leave your bread out for a bit prior to adding it in!

Another thing I should mention is that I’ll put the nutritional information below in the recipe card with the bread I used and also without so that you can add your bread in separately.

Next, take out a baking dish big enough to fit your bread into and coat it with some non-stick cooking spray.

Dump your bread in and pour over your pumpkin mix.

Flip your bread around until all of your pieces are coated with your mix and put that into the fridge for a bit. This gives your pieces sometime to absorb all of your mix.

After the fridge top it with a couple tablespoons of a brown sugar substitute and 1/2 teaspoon of ground cinnamon.

Last, put it into the oven on 350F/176C for around 35-40 minutes. You’ll know it’s done when it looks like this…

Hopefully this was a good start to the annual pumpkin season! I usually reheat a serving of mine in the oven or air fryer for around 10 minutes.

Ready for another pumpkin breakfast recipe? Try our Protein Pumpkin Pancakes next!