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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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★★★★★

4.9 from 9 reviews

This Pumpkin French Toast Bake with Cream Cheese Filling is a cozy, delicious breakfast casserole perfect for fall mornings. Layers of custard-soaked brioche bread are filled with a creamy sweetened cream cheese mixture and topped with a buttery pecan crumble. Baked until golden and served with maple syrup and powdered sugar, this comforting dish combines classic autumn flavors of pumpkin, cinnamon, and warm spices for a decadent treat your family will love.

Ingredients

Scale

Cream Cheese Filling

  • 16 ounces cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons butter, melted

Pecan Topping

  • 1 cup chopped pecans
  • 1/2 cup brown sugar, packed
  • Pinch of salt
  • 3 tablespoons butter, melted (used to coat pecans)

Pumpkin Custard

  • 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 (for custard)

Other

  • 1 loaf Brioche or Challah bread, sliced
  • Maple syrup for drizzling
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the Cream Cheese Filling: Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the powdered sugar and mix well. Stir in the vanilla extract and continue mixing until the filling is smooth and lump-free. Set aside.
  2. Prepare the Pecan Topping: In a small bowl, combine melted butter with chopped pecans and stir until all nuts are coated. Add the brown sugar and a pinch of salt, mixing until fully combined. Set aside.
  3. Make the Pumpkin Custard: In a large mixing bowl, whisk together the eggs with ground cinnamon, pumpkin spice, and vanilla extract until well blended. Stir in milk, pumpkin puree, sweetened condensed milk, and melted butter. Mix thoroughly until the custard is smooth and uniform.
  4. Soak and Layer the Bread Bottom: Preheat oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish with cooking spray. Dip each slice of bread into the pumpkin custard, turning to soak both sides, then lay the soaked slices evenly to cover the bottom of the baking dish.
  5. Spread the Cream Cheese Filling: Evenly spread the prepared cream cheese filling over the layer of soaked bread in the baking dish.
  6. Top with Remaining Custard-Soaked Bread: Dip the remaining bread slices in the pumpkin custard as before, then arrange them on top of the cream cheese layer, covering the filling completely.
  7. Add the Pecan Topping: Sprinkle the pecan and brown sugar mixture evenly over the top layer of bread.
  8. Bake the Casserole: Place the dish in the preheated oven and bake for 40 to 45 minutes until the top is golden brown and the bake is set.
  9. Serve: Remove from oven and let cool slightly. Dust with powdered sugar if desired and drizzle with maple syrup before serving for extra sweetness and flavor.

Notes

  • Use day-old brioche or challah bread for best texture, but fresh bread will also work.
  • You can substitute pecans with walnuts or skip nuts altogether if preferred.
  • Make sure the cream cheese is at room temperature to ensure smooth filling.
  • For a dairy-free version, substitute cream cheese and milk with vegan alternatives.
  • Allow bake to cool for 10 minutes before serving to let it set fully.

Nutrition

Keywords: pumpkin french toast bake, cream cheese filling, fall breakfast casserole, pumpkin breakfast, baked french toast, pecan topping, autumn recipe

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