Overnight Pumpkin French Toast (205 calories)

We all lead busy lives. For me fall is a busy time between back to school, changing the clock and losing an hour, and a few holiday including my birthday. It can be super hard to find time to make a decent breakfast in the morning especially one that tastes amazing. As a kid I remember my mom trying to make me French Toast on chilly mornings. Who doesn't love French Toast? Me. Until recently I hated eggs (still not a huge fan) and so French Toast was a no go.

So my mom and I came up with this recipe that has no eggs and is perfect for those busy mornings.

Serves 3

Ingredients:
3 pieces of cubed, french bread
1 tsp cinnamon
1/2 tsp pumpkin spice
5 tsp bakers sugar
2/3 unsweetened vanilla almond milk
1 Tbsp Land O Lakes Cinnamon Sugar Spread
1 Oikos plain greek yogurt cup (5.3oz)
2 tsp vanilla extract
1/4 cup canned pumpkin

1. Grease a baking pan (mine is about 4x4). Place cubed bread evenly inside.
2. In a medium size bowl combine cinnamon, pumpkin spice, bakers sugar, almond milk, cinnamon sugar spread, greek yogurt, vanilla extract, and pumpkin. Stir until there are no lumps in the mixture and it is an even consistency.
3. Pour the mixture evenly over the cubed bread making sure to hit every piece. If you miss some just get a spoon and gently push them into the mixture.
4. Cover with a lid or saran wrap and place in fridge over night.
5. In the morning take the pan out of the fridge while the oven preheats to 400°. Bake for 35 minutes.
6. Let cool for a few minutes before serving. Then top with your favorite toping or my Pumpkin Spice Syrup for some extra pumpkin goodness!





Nutrition for 1/3 of the recipe: 205 calories, 2.7g fat, 0.9 saturated fat, 6.7mg cholesterol, 277.6mg potassium, 36.9g carbs, 2.4g fiber, 12g sugar, 9.6g protein, 52.9% vitamin A, 0.4% vitamin C, 18.2% calcium, 10.2% iron.