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French Toast Casserole for One


Whole Wheat Bread 2 Slices

Almond milk. .25 cup

Pumpkin Puree. 1 Tablespoon (20 grams)

Bacon 1 slice

Egg Whites. 1/3 cup (75 grams)

Sugar Free Syrup 2 Tablespoons

Peanut Butter 1 Tablespoon (14 Grams)

Cinnamon 1 teaspoon

Vanilla 1 teaspoon


Dice the bacon into small pieces and cook in a frying pan. If you have an air fryer this would be a great time to use it as the grease from the bacon will drip off. Don’t cook the bacon until its crispy as it will cook more in the oven. Spray a small casserole dish with cooking spray. Cube the bread into 1/2 inch pieces and place them in the casserole dish. Smash the banana with a fork and mix it with the almond milk, pumpkin, egg whites, 1 tablespoon of the syrup, peanut butter, cinnamon and vanilla. Pour this over the bread. Place the bacon on top. Cover and refrigerate overnight. In the morning preheat the oven to 350 degrees and bake the casserole uncovered for 40-45 minutes. Pour the remaining tablespoon of syrup over the top and enjoy!


Macros: 12F, 31C, 24P

Calories: 328

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