Description
This Pumpkin French Toast Bake with Cream Cheese Filling is a rich, comforting breakfast or brunch dish perfect for fall. Layers of brioche bread soaked in a spiced pumpkin custard are combined with a creamy vanilla-flavored cream cheese filling and topped with a buttery pecan and brown sugar crunch. Baked to golden perfection and optionally dusted with powdered sugar and maple syrup, this recipe delivers warm autumn flavors and a delightful texture contrast for a crowd-pleasing meal.
Ingredients
Units
Scale
Cream Cheese Filling
- 16 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
Pecan Topping
- 3 tablespoons butter, melted
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- Pinch of salt
Pumpkin French Toast
- 4 eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 1/4 cup milk
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon butter, melted
- 1 loaf Brioche or Challah bread, sliced
Instructions
- 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 powdered sugar and mix well. Add the vanilla extract and continue mixing until the mixture is smooth, creamy, and lump-free. Set aside for assembly.
- Prepare the Pecan Topping: In a small bowl, combine the melted butter and chopped pecans, stirring until all nuts are evenly coated. Add the brown sugar and a pinch of salt, mixing thoroughly to create a sweet and nutty topping. Set aside.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
- Make the Pumpkin Custard: In a large bowl, whisk together the eggs, ground cinnamon, pumpkin spice, and vanilla extract. Stir in the milk, pumpkin puree, sweetened condensed milk, and melted butter until the mixture is smooth and all ingredients are fully combined.
- Soak the Bread – First Layer: Take a slice of brioche or challah bread and fully submerge it into the pumpkin custard, flipping to soak both sides thoroughly. Transfer the soaked bread to the prepared baking dish. Repeat this process until the bottom layer of the dish is completely covered with soaked bread slices.
- Add Cream Cheese Filling Layer: Spread the prepared cream cheese filling evenly over the soaked bread layer in the baking dish.
- Soak the Bread – Second Layer: Soak the remaining bread slices in the pumpkin custard as before and arrange them on top of the cream cheese layer, covering it completely.
- Add Pecan Topping: Sprinkle the pecan, butter, brown sugar, and salt mixture evenly over the top of the assembled bread layers.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the custard is set.
- Serve: Remove from the oven and optionally dust with powdered sugar and drizzle with maple syrup before serving for added sweetness and presentation.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- The pumpkin custard and cream cheese filling can be made a day in advance. Store them in sealed containers in the refrigerator to save time on the day of baking.
- This dish can be prepared ahead of time and baked fresh when ready to serve, making it ideal for entertaining.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 110mg
