Description
This Pumpkin Cream Cheese French Toast is a decadent and cozy breakfast casserole perfect for fall mornings. Layers of thick French bread are generously filled with a smooth, sweetened cream cheese mixture, then soaked in a spiced pumpkin custard. After an overnight soak, the dish is baked to golden perfection with a buttery top, resulting in a rich, comforting dish bursting with seasonal flavors of cinnamon, ginger, nutmeg, and cloves. Ideal for holiday brunch or weekend gatherings, this recipe serves 8 and brings a festive indulgence to the table.
Ingredients
Scale
French Toast Layers
- 1 loaf French bread, sliced (about 16 slices, 1 inch thick)
- 2 Tbsp (28 g) butter, sliced
- 1 (8 oz / 226 g) package full-fat cream cheese, softened
- 1/3 cup (43 g) powdered sugar
- 1 tsp (5 ml) vanilla extract (pure)
- Dash of salt (for cream cheese mixture)
Pumpkin Egg Mixture
- 4 large eggs, preferably at room temperature
- 1 cup (240 ml) half and half (can substitute evaporated milk)
- 1/3 cup (67 g) granulated sugar
- 1/4 tsp (1.25 ml) salt (for egg mixture)
- 1 tsp (2.6 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- 1/4 tsp (0.5 g) ground nutmeg (freshly grated recommended)
- 1/4 tsp (0.5 g) ground cloves
- 1/2 cup (120 ml) pumpkin puree (use pure pumpkin puree, not pumpkin pie filling)
Instructions
- Soften Cream Cheese: Remove the cream cheese from the refrigerator and let it sit at room temperature for about 30 minutes until very soft to ensure smooth blending. Beat the softened cream cheese until smooth, then mix in powdered sugar, vanilla extract, and a dash of salt until fully combined. Set aside.
- Whisk Eggs Thoroughly: In a large bowl, whisk the eggs until slightly frothy. Add the half and half, granulated sugar, salt, cinnamon, ginger, nutmeg, cloves, and pumpkin puree. Whisk until the mixture is evenly combined.
- Cut Bread Evenly: Slice French bread into approximately 16 slices, each about 1 inch thick, to ensure even cooking during baking.
- Assemble Carefully: Spread the cream cheese mixture evenly over 8 slices of bread. Top each with another slice to create 8 sandwich-style pieces. Place all the assembled pieces into a prepared baking dish, gently pressing down to fit them snugly without damaging the bread.
- Pour Mixture Slowly: Slowly and evenly pour the pumpkin and egg mixture over the assembled French toast sandwiches to avoid saturating the bread too quickly, maintaining structure.
- Add Butter: Slice the butter into small pieces and distribute them evenly atop each assembled French toast piece for richness and to aid browning during baking.
- Refrigerate Overnight: Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours or overnight to allow flavors to meld and the custard to soak properly.
- Bake to Perfection: Preheat the oven to 400°F (204°C). Remove the cover and bake the French toast uncovered for 25-30 minutes until the top is golden brown and the center is set (check with a toothpick if necessary). If the top browns too quickly, tent loosely with aluminum foil to prevent burning.
Notes
- Use pure pumpkin puree and not pumpkin pie filling to avoid added sugars and spices that could alter flavor.
- Room temperature eggs help achieve a better custard consistency and soak into the bread evenly.
- Pressing the assembled sandwiches gently into the dish helps them fit without breaking while still allowing even custard absorption.
- Covering and refrigerating overnight significantly improves flavor development and texture.
- If you want to prep on the same day, soak for at least 1 hour in the refrigerator, but overnight is best.
- Feel free to serve with maple syrup, whipped cream, or fresh fruit for added indulgence.
