Description
Pumpkin Cream Cheese French Toast is a deliciously rich and comforting breakfast dish perfect for fall. This recipe features slices of French bread layered with a smooth pumpkin-spiced cream cheese filling, soaked in a flavorful custard mixture, and baked until golden and set. The overnight soak allows all the spices and creamy pumpkin flavors to meld perfectly, creating a decadent morning treat for the whole family.
Ingredients
Scale
Bread and Butter
- 1 loaf (French bread), sliced (about 16 slices, 1 inch thick)
- 2 Tbsp. (28 g) butter, sliced
Cream Cheese Mixture
- 1 (8 oz. / 226 g) package cream cheese, full-fat, softened
- 1/3 cup (43 g) powdered sugar
- 1 tsp. (5 ml) vanilla extract (pure)
- Dash of salt
Custard Mixture
- 4 large eggs, preferably at room temperature
- 1 cup (240 ml) half and half (can substitute evaporated milk)
- 1/3 cup (67 g) granulated sugar
- 1/4 tsp. (1.25 ml) salt
- 1 tsp. (2.6 g) ground cinnamon
- 1/2 tsp. (1 g) ground ginger
- 1/4 tsp. (0.5 g) ground nutmeg (freshly grated recommended)
- 1/4 tsp. (0.5 g) ground cloves
- 1/2 cup (120 ml) pumpkin puree (use pure pumpkin puree, not pumpkin pie filling)
Instructions
- Soften Cream Cheese: Remove the cream cheese from the refrigerator and let it sit at room temperature for about 30 minutes until very soft. Beat the cream cheese until smooth, then add powdered sugar, vanilla extract, and a dash of salt. Mix thoroughly until fully combined and set aside.
- Whisk Eggs Thoroughly: In a large bowl, beat the eggs with a whisk until slightly frothy. Add half and half, granulated sugar, salt, cinnamon, ginger, nutmeg, cloves, and pumpkin puree. Whisk all ingredients together until evenly combined.
- Cut Bread Evenly: Slice the French bread into about 16 slices, each approximately 1 inch thick, to ensure even baking and absorbency.
- Assemble Carefully: Spread the cream cheese mixture evenly over 8 slices of bread. Top each with another slice to form 8 sandwich-style pieces. Place these assembled sandwiches into a prepared baking dish, gently pressing down if necessary to fit.
- Pour Mixture Slowly: Slowly pour the pumpkin and egg custard mixture evenly over the assembled French toast sandwiches. Pouring gradually helps prevent the bread from becoming overly saturated and maintains structure.
- Add Butter: Slice the butter into small pieces and distribute them evenly on top of each assembled French toast piece for flavor and richness during baking.
- Refrigerate Overnight: Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight. This allows the bread to soak up the custard completely and the flavors to meld.
- Bake to Perfection: Preheat the oven to 400°F (204°C). Remove the cover and bake the French toast uncovered for 25-30 minutes until the top is golden brown and the center is set. If the top browns too quickly, tent loosely with foil to prevent burning. Test doneness with a toothpick if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for authentic pumpkin flavor without added sugars or spices.
- For best results, use room temperature eggs to ensure the custard mixes evenly.
- If the French bread is stale, it will absorb the custard better and produce a creamier texture.
- Cover the baking dish tightly when refrigerating overnight to prevent drying out.
- You can serve this French toast with maple syrup, powdered sugar dusting, or fresh fruit toppings as desired.
