Pumpkin French Toast Bake with Cream Cheese Filling
Pumpkin French Toast Bake filled with sweet cream cheese and topped with a crunchy pecan brown sugar topping. This decadent French Toast casserole is easy to make and the ultimate fall breakfast treat!
Servings 10 servings
For the Cream Cheese Filling
For the Pumpkin French Toast
To Make the Cream Cheese Filling
Using an electric mixer or a stand mixer with the paddle attachment, beat the cream cheese until creamy, add the powder sugar and mix well. Add the vanilla and mix until well combined. The mixture should be creamy and lump free. Set aside.
To Make the Pecan Topping
French Toast Bake
Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13 baking dish with cooking spray.
In a large bowl, whisk the eggs with the cinnamon, pumpkin spice and vanilla. Stir in the milk, pumpkin puree, condensed milk and the melted butter. Mix until the mixture is smooth and all the ingredients are well combined.
Grab a slice of bread and submerge it into the pumpkin custard, turning it to make sure both sides get soaked with custard. Transfer to the prepared baking pan. Repeat the process until the bottom of the pan is covered with bread.
Spread the cream cheese filling on top of the bread.
Soak the remaining bread slices with the custard and place them on top of the cream cheese layer.
Sprinkle the pecan mixture over the top.
Bake for 40 - 45 minutes. The top should be golden.
Remove from the oven and dust with powdered sugar (optional) and serve with a drizzle of maple syrup (optional)
- Make sure you use pumpkin puree and not pumpkin pie filling.
- You can make the pumpkin custard and the cream cheese mixture a day ahead. Store them in sealed containers in the refrigerator.
- You can make this recipe ahead of time.
Calories: 585.26kcal | Carbohydrates: 61.32g | Protein: 13.16g | Fat: 32.77g | Saturated Fat: 13.9g | Cholesterol: 130.49mg | Sodium: 561.11mg | Potassium: 264.66mg | Fiber: 2.94g | Sugar: 29.48g | Vitamin A: 915.23IU | Vitamin C: 0.12mg | Calcium: 283.34mg | Iron: 3.27mg