5 from 32 votes
Pumpkin French Toast Bake with Cream Cheese Filling
This baked pumpkin French toast features brioche soaked in a spiced pumpkin custard, layered and filled with sweetened cream cheese. Topped with a buttered pecan crumble, it offers creamy, moist, and tender textures balanced with warm autumnal spices, making it suitable for a festive brunch or dessert.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
10
servings
Calories:
58526 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
For the Cream Cheese Filling
- 16 ounces cream cheese at room temperature
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
For the Pecan Topping
- 3 tablespoons butter melted
- 1 cup pecans chopped
- 1/2 cup brown sugar packed
- salt pinch
For the Pumpkin French Toast
- 4 egg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 1/4 cup milk
- 1 (15-ounces) pumpkin puree canned
- 1 (14-ounces) sweetened condensed milk can
- 1 tablespoon butter melted
- 1 loaf brioche bread or Challa bread, sliced
Optional
- maple syrup for drizzling
- powdered sugar for dusting
Instructions
To Make the Cream Cheese Filling
- Using an electric mixer or a stand mixer with the paddle attachment, beat the cream cheese until creamy, add the powder sugar and mix well. Add the vanilla and mix until well combined. The mixture should be creamy and lump free. Set aside.
Cup of Yum
To Make the Pecan Topping
- Place the melted butter in a small bowl, add the pecans and mix until all the nuts are coated with the butter. Add the sugar and pinch of salt and mix well to combine. Set aside
French Toast Bake
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13 baking dish with cooking spray.
- In a large bowl, whisk the eggs with the cinnamon, pumpkin spice and vanilla. Stir in the milk, pumpkin puree, condensed milk and the melted butter. Mix until the mixture is smooth and all the ingredients are well combined.
- Grab a slice of bread and submerge it into the pumpkin custard, turning it to make sure both sides get soaked with custard. Transfer to the prepared baking pan. Repeat the process until the bottom of the pan is covered with bread.
- Spread the cream cheese filling on top of the bread.
- Soak the remaining bread slices with the custard and place them on top of the cream cheese layer.
- Sprinkle the pecan mixture over the top.
- Bake for 40 - 45 minutes. The top should be golden.
- Remove from the oven and dust with powdered sugar (optional) and serve with a drizzle of maple syrup (optional)
Notes
- Use pumpkin puree, not pumpkin pie filling, for accurate flavor and consistency.
- The pumpkin custard and cream cheese filling can be made a day in advance and stored sealed in the fridge.
- This recipe lends itself well to make-ahead preparation for convenience.
Nutrition Information
Calories
585.26kcal
(29%)
Carbohydrates
61.32g
(20%)
Protein
13.16g
(26%)
Fat
32.77g
(50%)
Saturated Fat
13.9g
(70%)
Cholesterol
130.49mg
(43%)
Sodium
561.11mg
(23%)
Potassium
264.66mg
(6%)
Fiber
2.94g
(12%)
Sugar
29.48g
(59%)
Vitamin A
915.23IU
(18%)
Vitamin C
0.12mg
(0%)
Calcium
283.34mg
(28%)
Iron
3.27mg
(18%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 58526
% Daily Value*
| Calories | 585.26kcal | 29% |
| Carbohydrates | 61.32g | 20% |
| Protein | 13.16g | 26% |
| Fat | 32.77g | 50% |
| Saturated Fat | 13.9g | 70% |
| Cholesterol | 130.49mg | 43% |
| Sodium | 561.11mg | 23% |
| Potassium | 264.66mg | 6% |
| Fiber | 2.94g | 12% |
| Sugar | 29.48g | 59% |
| Vitamin A | 915.23IU | 18% |
| Vitamin C | 0.12mg | 0% |
| Calcium | 283.34mg | 28% |
| Iron | 3.27mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.