I know, I just did a french toast recipe last week. But I have to share this one too because I’m pretty darn proud of myself. First of all, if you didn’t check out yesterday’s post about Allison’s birthday party, do it because it’s amazing! If you’ve already seen it, you may remember the little cut-out sandwiches I had. I was able to get 9 mini sandwiches out of each piece of bread, and when I was done, I had a large pile of crusts:
I knew I couldn’t just throw it all away, but with such ugly pieces of bread, I had to think of something to do that didn’t need to look too Pinterest-worthy. I found this recipe after searching for “Healthy pumpkin french toast”, and I’m seriously impressed. I’ve never made french toast casserole without eggs, but it really didn’t need them. The casserole formed quite well, and it was SO good, even though I only added a little bit of stevia. It was perfect with a little maple syrup!
The best part was, I had all of the ingredients on hand, thanks to stockpiling my cans of pumpkin. It only uses a half cup, but that’s fine with me because now I have an excuse to make my Pumpkin Spice Frappes! This is a frugal, delicious, filling breakfast that only takes a few minutes of prep the night before. Try it the next time you have leftover bread!