Pumpkin Baked French Toast

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3 ½ cups cubed bread (I used Ezekiel, but other types are fine. French bread would be really good in this recipe, as would cinnamon-raisin. Depending on the type of bread, you might need more or less than 3.5 cups. You want enough to fill an 8×8 pan.) (175g)

¼ tsp salt

2 tsp cinnamon

1 tsp pumpkin pie spice (or just add a little extra cinnamon)

sweetener of choice (If you want to top the casserole with syrup post-baking, use 3 nunaturals stevia packs or 3 tbsp sugar. If you’d prefer a sweeter breakfast casserole that needs no topping, increase the amount to 5 to 6 tbsp)

1 ¼ cups milk of choice (300g) (Depending on your choice of bread, you might need to use less. This is a good amount for the Ezekiel bread.)

optional: 2 tbsp butter-type spread of choice (for a more buttery result) (30g)

1 cup MoriNu silken-firm tofu, or 1 cup yogurt of choice (240g)

2 tsp pure vanilla extract

½ cup pumpkin puree (I used canned pumpkin) (120g)

optional: handful of raisins

Directions at chocolatecoveredkatie.com

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