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Baked Pumpkin French Toast (Stuffed with Cream Cheese)

Cream cheese filling sandwiched between two slices of bread, baked in creamy pumpkin and spice mixture. Free your morning up and bake this French Toast!
Course Breakfast
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Amy


  • 1 loaf French Bread about 16 slices
  • 1 8 oz. cream cheese softened
  • 1/2 c. granulated sugar
  • vanilla
  • dash salt
  • 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!