Pumpkin Cream Cheese Baked French Toast
Pumpkin Cream Cheese Baked French Toast is everything you love about pumpkin pie, cheesecake, and French toast in one scrumptious breakfast! Make it ahead of time, let it sit in the fridge, and all that's left is baking it and topping it with freshly whipped cream! Enjoy your morning!
- 1 loaf French bread sliced
- 2 Tbsp. butter
Cream Cheese Mixture
- 1 8 oz. pkg. cream cheese room temperature
- 1/3 c. powdered sugar
- 1 tsp. vanilla
- dash salt
- 4 lrg. eggs
- 1 c. half and half
- 1/3 c. granulated sugar
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/2 c. pumpkin puree
In a separate bowl beat eggs. Add half and half, granulated sugar, salt, and all the spices. Mix together.
Assembling French Toast
Spray 9 x 13 baking sheet with nonstick baking spray. Set aside.
Slice French bread into about 16 slices. Divide cream cheese mixture and spread over 8 slices of bread. Top each with a second piece of bread.
Set cream cheese stuffed French toast in prepared baking dish. It might be a little bit tight and you might have to squish them to get all the french toast to fit. It's okay!
Pour pumpkin/egg mixture over French toast. Slice butter and set on top of each French toast. Let sit for a few minutes then flip each French toast over
Cover French toast with plastic wrap or aluminum foil and regrigerate overnight.
Pre-heat oven to 400 degrees.
Bake uncovered for 25-30 minutes, or until golden brown and baked though.
French toast may be baked without letting it sit overnight. Assemble French toast and pour pumpkin/egg mixture over it. Let it sit for 30 minutes then flip each French toast over and top with sliced butter. You will most likely need to adjust the baking time to around 20 minutes. It should bake a little faster because they ingredients won't be as cold as they would be if they came straight out of the fridge.
Substituting evaporated milk in place of half and half is perfectly fine in this recipe!