Friday, September 20, 2013

Baked Pumpkin Pie French Toast

Baked Pumpkin Pie French Toast

1 tsp cinnamon
1 tsp pumpkin spice (or more cinnamon)
1/8 cup unsweetened almond milk
1/4 container non-dairy yogurt
2 tsp vanilla extract
1/4 cup pure pumpkin

Mix together. Grease a loaf tin and tear apart 1 piece of Pepperidge Farm pumpkin spice bread. Fill the tin with the bread as the bottom layer and then pour your mixture on top.

Refrigerate overnight.

In the morning, set your own at 400 and bake for 20 minutes.

Topping is 1/2 scoop myofusion cinnamon protein powder, water, and 1/4 cup sugar free syrup.

Macros for the whole recipe: 242 calories, 4 grams of fat, 37 net carbs, 15 grams of protein.

1 comment: