Baked Pumpkin Cream Cheese French Toast
User Reviews
5
Baked Pumpkin Cream Cheese French Toast
Description
Baked Pumpkin Cream Cheese French Toast is a layered breakfast casserole featuring cubed sweet rolls soaked in a pumpkin-spiced custard and layered with a creamy cinnamon-sweetened cream cheese filling. The dish is topped with a crumbly mixture of flour, brown sugar, cinnamon, butter, and chopped pecans, which bakes to a crunchy topping. The custard soaks into the bread after chilling in the refrigerator, producing a tender, rich interior when baked at 350°F. The combination of pumpkin puree, pumpkin pie spice, and vanilla infuses the custard with autumn flavors.
The texture contrasts between the soft, custard-infused bread and the crunchy crumb topping make this dish distinctive. The use of sweet dinner rolls provides a soft, slightly sweet base that pairs well with the cream cheese layer. This recipe is ideal for preparing ahead, allowing the custard to fully absorb, making morning baking efficient.
To serve, the casserole can be sliced into portions and eaten warm. It fits well with breakfast or brunch menus that emphasize fall flavors and richness. The combination of cream cheese and pumpkin makes it both creamy and flavorful, while the crumb topping adds texture contrast.
Ingredients
- ¾ cup milk
- ½ cup pumpkin puree
- 3 egg large
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (12-count) package sweet dinner rolls cubed, King’s Hawaiian Original brand
For the crumb topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar packed
- ½ teaspoon cinnamon
- ¼ cup butter cut into cubes, unsalted
- ¼ cup pecans chopped
- 2 tablespoons confectioners’ sugar
For the cream cheese filling
- 8 ounces cream cheese at room temperature
- ⅓ cup confectioners’ sugar
- ¼ teaspoon ground cinnamon
Instructions
- In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and cinnamon on medium speed until light and fluffy, approximately 2-3 minutes; set aside.
- In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice and vanilla.
- Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling.
- Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F.
- To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
- Place into oven and bake for 35-45 minutes, or until golden brown.
- Serve immediately, sprinkled with pecans and confectioners’ sugar, if desired.
User Reviews
Overall Rating
5
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