Oh Snap Macros

0 Spray a a 9×13-inch baking dish with cooking spray, being sure to get all edges well. Cube the brioche bread and arrange it across the bottom of the dish.
1 In a large bowl, whisk together the eggs, milk, protein powder, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined.
2 Pour the egg mixture evenly over the bread cubes, making sure all the bread is soaked. Use a spatula to gently press down on the bread to help it absorb the liquid. Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, up to overnight.
3 When you’re ready to cook the casserole, preheat your oven to 350°Fahrenheit. 
4 Prepare the topping by combining the melted butter, almond flour, maple syrup, cinnamon, and salt in a small bowl. Mix until well combined. 
5 Remove the casserole from the refrigerator and uncover it. Using a spoon, spoon the topping across the top evenly and using the back of the spoon spread it across the top so the entire casserole is covered. 
6 Bake the casserole for 45-50 minutes, or until the top is golden brown and the center is set. If the topping is browning too quickly, loosely cover the dish with aluminum foil.
7 Remove the brioche French toast casserole from the oven and let it cool for 5-10 minutes before serving. Cut it into equal squares (or see note on grams per serving) and serve with additional maple syrup and fresh berries, if desired.