Description
This Make Ahead Pumpkin French Toast recipe is a deliciously creamy and flavorful breakfast treat perfect for the fall season. Featuring a rich blend of pumpkin, pumpkin pie spice, and cream cheese, this French toast is soaked overnight for maximum flavor and then baked to golden perfection. Easy to prepare in advance, it makes a perfect morning dish to impress family and guests.
Ingredients
Scale
Custard Mixture
- 6 eggs
- 1 cup milk
- 1 cup canned pumpkin
- ½ cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ cup Philadelphia Cream Cheese Product
Bread & Toppings
- 12 slices challah or egg bread, ¾ inch thick
- ¾ cup maple syrup
Instructions
- Prepare Custard Mixture: In a blender, combine the eggs, milk, canned pumpkin, sugar, vanilla, and pumpkin pie spice. Blend until the mixture is smooth and evenly combined. Add the Philadelphia Cream Cheese Product and blend again until the custard is completely smooth and creamy.
- Soak the Bread: Pour the custard mixture into a 13×9-inch baking dish. Dip each slice of challah or egg bread into the custard, coating both sides well. Arrange the soaked bread slices in the dish, stacking if necessary to fit them all. Cover the dish and refrigerate overnight to allow the bread to absorb the custard thoroughly.
- Preheat Oven & Prepare Baking Sheets: The next day, preheat the oven to 400°F (200°C). Lightly spray baking sheets with cooking spray to prevent sticking.
- Arrange Bread for Baking: Remove the bread slices from the custard mixture, letting any excess drip back into the dish. Place the bread in a single layer on the prepared baking sheets. Discard any leftover custard mixture remaining in the dish.
- Bake the French Toast: Bake the bread slices for 12 to 15 minutes until they are puffed, golden brown, and cooked through. Halfway through baking (after about 8 minutes), carefully turn the slices over to ensure even browning on both sides.
- Serve: Remove the French toast from the oven and serve warm, topped with maple syrup for a sweet, comforting breakfast.
Notes
- Recipe adapted from Kraft Canada with permission.
- Refrigerate overnight for the best texture and flavor absorption.
- Challah or egg bread with ¾ inch thickness works best for soaking and baking.
- Use pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Cooking spray prevents sticking on baking sheets for easy cleanup.
- Turning the bread halfway through baking ensures even golden crispness.
- Serve immediately for the best taste and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
