Well, the fun of Spud Harvest is over. That means we are back to getting up early. Back to a routine. And back to the hurry, hurry, hurry mornings. Maybe I have to high of expectations for myself as a mother. But I cringe at the thought of sending my kids out the door with a bowl full of sugary cereal in their tummies. However, I have no problem sending them out the door with a whip cream, cream cheese and pumpkin loaded piece of French Toast. I convince myself it’s better for them because it’s not out of a box.
I have been looking for the perfect pumpkin french toast recipe for awhile now. It needed to be the perfect flavors. And I really wanted it to be something I could make the night before. Let sit overnight. And bake in the morning. I found a few things I liked in one recipe, and a few things that looked good in another recipe. I put all of the good ideas together and came up with this. This French Toast is everything I was looking for. You should make it and then you won’t feel guilty about sending your kids to school filled up with Fruit Loops!
Slice a loaf of French Bread in 1/2 inch slices.
Beat softened cream cheese until smooth. Add sugar, salt and vanilla. Beat again to combine.
I like to set all of the slices of bread out in piles with two slices in each pile. I ended up with 8 stuffed French Toasts, that’s 16 slices of bread total. All that flash card practice with the boys is paying off.
Divide the cream cheese mixture among half (8) of the pieces of bread.
Spread the cream cheese mixture to cover the bread. Top with the other slice. (That’s the bottom slice that you see in the picture.)
Squish French Toast in a greased 9″ x 13″ pan.
Whisk eggs. Add cinnamon, nutmeg, ginger, sugar and vanilla.
Add pumpkin and whisk altogether.
To make it extra good add some 1/2 and 1/2.
Pour the pumpkin mixture all over the French Toast. Don’t worry about the pumpkin lumps. They will dissolve during baking. Set a small slice of butter on top of each French Toast.
Cover with plastic wrap and let sit in the fridge overnight. In the morning bake uncovered at 400 degrees for about 25 minutes.
Serve French Toast drizzled with warm maple syrup and topped freshly whipped cream. A little sprinkling of nutmeg adds a nice warm touch too! It almost tastes like pumpkin pie for breakfast. I’m in love!
Make this today. Tomorrow send your kids to school with full bellies of warm Pumpkin French Toast! They will feel loved!
Baked Pumpkin French Toast (Stuffed with Cream Cheese)
- 1 loaf French Bread about 16 slices
- CREAM CHEESE FILLING:
- 1 8 oz. cream cheese softened
- 1/2 c. granulated sugar
- dash salt
- PUMPKIN MIXTURE:
- 4 eggs
- 1 c. half and half
- 1/3 c. sugar
- 1/4 t. salt
- 1 t. cinnamon
- 1/2 t. ginger
- 1/4. t. nutmeg
- 1/4. t allspice
- 1 c. pumpkin puree
- 2 T. butter
- Slice bread into 1/2 inch slices.
- Beat cream cheese until smooth. Add 1/2 cup sugar, vanilla and salt. Beat to combine.
- Lay out 8 pieces of bread. Divide cream cheese mixture over bread. Spread on slice of bread. Top with another slice of bread to create cream cheese stuffed french toast. Set stuffed french toasts in a greased 9" x 13" pan. They will be squished.
- Make the pumpkin mixture by beating the eggs. Add the rest of the ingredients and whisk together. Pour over stuffed french toast.
- Top each piece of french toast with a slice of butter.
- Cover with plastic wrap and refrigerate over night, or for several hours.
- In the morning bake uncovered at 400 degrees for 25-30 minutes.
- Serve with warm maple syrup and freshly whipped cream!