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Pumpkin French Toast Bake with Cream Cheese Filling Recipe

Pumpkin French Toast Bake with Cream Cheese Filling Recipe
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★★★★★

5.1 from 30 reviews

This Pumpkin French Toast Bake with Cream Cheese Filling is a decadent and festive breakfast casserole combining creamy pumpkin custard, rich cream cheese filling, and a crunchy pecan topping, all baked to golden perfection. Perfect for autumn mornings or holiday brunches, it offers layers of warm spices, buttery bread, and a sweet finish with maple syrup and powdered sugar.

Ingredients

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 Custard & Bread

  • 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

For Serving

  • Maple syrup for drizzling
  • Powdered sugar for dusting

Instructions

  1. Make the Cream Cheese Filling: Using an electric mixer or stand mixer with a paddle attachment, beat the cream cheese until smooth and creamy. Add the powdered sugar and blend well. Mix in the vanilla extract until the mixture is smooth and lump-free. Set aside.
  2. Prepare the Pecan Topping: In a small bowl, combine melted butter and chopped pecans, stirring until all nuts are coated. Add the brown sugar and a pinch of salt, mixing thoroughly. Set aside.
  3. Preheat Oven and Prepare Baking Dish: Preheat oven to 350°F (175°C). Lightly spray a 9 x 13 inch baking dish with cooking spray to prevent sticking.
  4. Make Pumpkin Custard Mixture: In a large bowl, whisk together eggs, ground cinnamon, pumpkin spice, and vanilla extract. Stir in milk, pumpkin puree, sweetened condensed milk, and melted butter until smooth and well combined.
  5. Layer the Bread: Dip each slice of bread into the pumpkin custard mixture, ensuring both sides are well soaked. Arrange soaked slices to cover the bottom of the prepared baking dish.
  6. Add Cream Cheese Layer: Spread the prepared cream cheese filling evenly over the layer of soaked bread in the baking dish.
  7. Top with Remaining Bread: Soak the remaining bread slices in custard and layer them on top of the cream cheese layer, covering it completely.
  8. Add Pecan Topping: Sprinkle the pecan mixture evenly over the top of the assembled French toast bake.
  9. Bake: Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the custard is set.
  10. Serve: Remove from oven and optionally dust with powdered sugar. Serve warm with a drizzle of maple syrup for extra sweetness and flavor.

Notes

  • For best results, use day-old or slightly stale brioche or challah bread to better absorb the custard without becoming too soggy.
  • Allow cream cheese to come to room temperature before mixing to ensure a smooth filling.
  • You can prepare this casserole the night before, cover it, and refrigerate; bake it fresh in the morning.
  • Adjust sweetness by reducing powdered or brown sugar if desired.
  • Swap pecans for walnuts or omit nuts for a nut-free version.
  • Use pure maple syrup for authentic flavor; flavored syrups can alter the taste.

Nutrition

Keywords: pumpkin French toast bake, cream cheese filling, pecan topping, fall breakfast recipe, holiday brunch casserole

Find it online: https://kitchenbyclara.com/pumpkin-french-toast-bake-with-cream-cheese-filling-recipe/