Go Back
+ servings
Pumpkin French Toast drizzled with maple syrup
Print Pin
5 from 1 vote

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!

Course Breakfast, Brunch
Cuisine American
Keyword French Toast Bake, Pumpkin French Toast Bake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Calories 585.26kcal


For the Cream Cheese Filling

For the Pecan Topping

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

  • Place the melted butter in a small bowl, add the pecans and mix until all the nuts are coated with the butter. Add the sugar and pinch of salt and mix well to combine. Set aside

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