Spray a 9x13-inch baking dish with nonstick cooking spray; set aside.

In a saucepan over medium heat, melt butter substitute and whisk in Swerve, honey, and cinnamon until smooth. Add pecans and mix until combined then remove from heat and set aside.

Spread the cubed bread evenly in baking dish.

In a mixing bowl, whisk together eggs, egg whites, milk, protein powder, and vanilla extract.

Pour egg mixture evenly over bread.

Pour pecan topping over the top of the casserole, cover the dish, and place in the refrigerator for at least 4 hours, but preferably overnight.

Preheat oven to 350 degrees F.

Uncover and bake for 1 hour, or until golden brown on top and sat in the center.

Top with Reddi Whip, sugar-free syrup, etc. if desired (not included in nutrition information).