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You don’t have to compromise taste for health when it comes to this Pumpkin Challah French Toast Casserole!
What really sets this Pumpkin Challah French Toast Casserole apart is the crunchy streusel topping made with a blend of chopped pecans, brown sugar and a dash of cinnamon.
This adds an extra layer of nutty goodness and texture that perfectly complements the soft, warm bread and the creamy pumpkin. Trust us, your taste buds will thank you.
At the end of the day, there’s nothing quite like sitting down to a warm, comforting breakfast on a crisp fall morning.
With my diabetes-friendly Pumpkin Challah French Toast Casserole, you can indulge in all the flavors of fall without sacrificing your in-range blood sugars or the delicious taste.
So, gather your loved ones around the table and share this delicious dish together. And don’t forget to let us know how it turns out!
Sweetener Substitutes
By now you know that my go-to sweetener is Truvia – it can replace sugar 1:1 in recipes.
While this recipe is calculated with full-sugar measurements, if you want to lower the carbohydrate count, you can swap in Truvia Sweet Complete Brown Sugar Sweetener, Truvia All Purpose Granulated, or Truvia Confectioners.
Is pumpkin a diabetes-friendly food?
Pumpkin is also an excellent source of vitamins and minerals that are beneficial for people with diabetes.
For example, it is rich in vitamin A, which can help improve vision, boost the immune system, and protect against infections.
It also contains vitamin C, which supports immune function and collagen production, and potassium, which can help regulate blood pressure.
Pumpkin Challah French Toast Casserole Recipe
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Pumpkin Challah French Toast Casserole
- Total Time: 1 hour 10 minutes
- Yield: 1, 8×8 pan 1x
- Diet: Diabetic
Description
With our diabetes-friendly Pumpkin Challah French Toast Casserole, you can indulge in all the flavors of fall without sacrificing your blood sugars or the delicious taste. So, gather your loved ones around the table and share this delicious dish together. And don’t forget to let us know how it turns out!
Ingredients
French Toast
1 loaf Challah Bread
8 ounces, (1 full-fat brick cream cheese) softened to room temperature
2 Tablespoons Truvia Sweet Complete confectioners’ sugar
3 teaspoons pure vanilla extract, divided
6 large eggs
1 cup Dairy-Free, nut milk
1 teaspoon pumpkin spice mix
1/2 cup (133g) packed light brown sugar
1 can pure pumpkin puree (not canned pumpkin)
Topping
1/3 cup packed light brown sugar
1/4 cup chopped pecans or walnuts.
1/2 teaspoon ground pumpkin spice seasoning
4 Tablespoons unsalted butter, cold and cubed
Optional: maple syrup and/or confectioners’ sugar for topping
Get Recipe Ingredients
Instructions
Preheat oven to 350°F (177°C).
Grease an 8×8 inch or any 3-4 quart oven-safe dish with nonstick spray.
Cut the entire challah loaf into 1″ cubes. Spread half of the cubes into the baking pan.
Using a handheld or stand mixer fitted with a whisk attachment, beat the room-temperature cream cheese on medium-high speed until completely smooth and a bit fluffly.
Then, beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined into the cream cheese mixture.
Drop spoonfuls of cream cheese mixture on top of the first layer of bread. Make sure the cream cheese mixture is spread out throughout the pan.
Add the remaining bread cubes on top.
Whisk the eggs, plant-based milk, pumpkin spice, brown sugar, pumpkin and remaining vanilla together until smooth.
Pour the mixture over the bread, and turn the mixture with a spoon, being careful not to squish the bread too much.
Prepare the crumb topping: Whisk the brown sugar, nuts, and pumpkin spice together in a medium bowl. Cut in the cold cubed butter with two forks. Sprinkle the topping evenly over the soaked bread.
Bake uncovered for 50-55 minutes or until golden brown on top, or a knife scraped over the top makes that super satisfying crunch. Drizzle with optional maple syrup or dust with confectioners’ sugar. Serve warm.
Cover leftovers tightly and store in the refrigerator for 2-3 days, or freeze and re-heat for up to two weeks.
Notes
- The nutrition panel for this recipe is calculated with using full sugar in mind. If you decide to use sugar substitutes, your carbohydrate count will be lower and your fiber count for this recipe might increase. It’s helpful to have the full information.
- Here are sugar substitutes I love:
- Prep Time: 20
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 pan
- Calories: 338
- Sugar: 17.1 g
- Sodium: 267.9 mg
- Fat: 17.1 g
- Saturated Fat: 7.8 g
- Carbohydrates: 37.7 g
- Fiber: 1.9 g
- Protein: 8.7 g
- Cholesterol: 142.7 mg
