PUMPKIN SPICE FRENCH TOAST CASSEROLE
from www.pounddropper.com
12 slices Sara Lee Multigrain Delights bread
2 cups unsweetened almond milk
1/2 cup pumpkin
8 eggs
1 tablespoon Country Crock Light, melted
1/4 cup sugar free pancake syrup
2 tablespoons brown sugar substitute
2 teaspoons cinnamon
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt
Cut bread into bite sized pieces. Spread into a sprayed 9 x 13 baking dish. In a large bowl mix together all the remaining ingredients until well combined. Pour over bread. Cover with foil and refrigerate at least 30 minutes or overnight. Bake, uncovered, at 375 for 35 - 40 minutes or until golden brown. Makes 6 servings.
With brown sugar:
Blue - 4, Purple - 4, Green - 6
With brown sugar substitute'
Blue - 3, Purple - 3, Green - 6
YouTube Let's Cook Video
from www.pounddropper.com
12 slices Sara Lee Multigrain Delights bread
2 cups unsweetened almond milk
1/2 cup pumpkin
8 eggs
1 tablespoon Country Crock Light, melted
1/4 cup sugar free pancake syrup
2 tablespoons brown sugar substitute
2 teaspoons cinnamon
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/4 teaspoon salt
Cut bread into bite sized pieces. Spread into a sprayed 9 x 13 baking dish. In a large bowl mix together all the remaining ingredients until well combined. Pour over bread. Cover with foil and refrigerate at least 30 minutes or overnight. Bake, uncovered, at 375 for 35 - 40 minutes or until golden brown. Makes 6 servings.
With brown sugar:
Blue - 4, Purple - 4, Green - 6
With brown sugar substitute'
Blue - 3, Purple - 3, Green - 6
YouTube Let's Cook Video
