If you’re craving pumpkin cream cheese french toast, you’re in for a treat. This delightful dish blends the seasonal flavors of pumpkin pie and creamy cheesecake into a warm, satisfying breakfast, making it hard to resist.
This pumpkin cream cheese french toast recipe tackles soggy bread, unclear steps, limited flavor detail, and lacks tips for texture, timing, and dietary alternatives.
I remember one busy weekend when friends dropped in unannounced, and I wanted to serve something extra yummy. This recipe saved the day, with its rich cream cheese filling and spiced pumpkin batter that everyone loved. It’s comforting, but I’ve learned a few tricks to avoid a soggy mess without sacrificing flavor.
With just 20 minutes of prep and a short baking time, you can serve this baked french toast in under an hour. It’s an easy way to impress your guests, and the aromas as it bakes will have everyone waiting impatiently for their first bite.
If you want to add another delicious option to your breakfast lineup, try my Sourdough French Toast Casserole.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of regular bread containing wheat gluten.
- The recipe contains cream cheese and milk and is therefore unsuitable for dairy-free diets.
- The recipe is not vegan because it includes eggs, cream cheese, and milk among the ingredients.
- This recipe does not meet keto or low-carb diets because of the high carbohydrate content in bread and pumpkin puree.
- The recipe is nut-free and vegetarian as it contains no nuts or meat-based products.
Why You Will Love This Recipe
- Rich, Creamy Filling The blend of softened cream cheese and powdered sugar results in a smooth, sweet filling that brings a cheesecake element to each slice.
- Unique Flavor Notes Featuring pumpkin puree and warm spices like cinnamon and nutmeg, this dish offers a cozy flavor profile that’s reminiscent of fall baking.
- Simple Prep Steps With about 20 minutes of prep time, you can prepare this baked French toast the night before, making your morning routine much smoother.
- Make-Ahead Convenience Refrigerating overnight allows the flavors to meld beautifully, ensuring every bite is as tasty as it can be when you’re ready to bake.
How to Make Pumpkin Cream Cheese French Toast
- Prep Time: 20 minutes
- Cool Time: 8 hours
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin cream cheese baked French toast with warm spices, perfect for breakfast or brunch.
Ingredients
- 1 loaf (French bread), sliced
- 2 Tbsp. (28 g) butter, sliced
- 1 (8 oz. / 226 g) package cream cheese, full-fat, softened
- 1/2 cup (120 ml) pumpkin puree (use pure pumpkin puree, not pumpkin pie filling)
- 4 large eggs, preferably at room temperature
- 1 cup (240 ml) half and half (can substitute evaporated milk)
- 1/3 cup (43 g) powdered sugar
- 1/3 cup (67 g) granulated sugar
- 1 tsp. (5 ml) vanilla extract (pure)
- Dash of salt (for cream cheese mixture)
- 1/4 tsp. (1.25 ml) salt (for egg mixture)
- 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
Instructions
- Step 1: Soften Cream Cheese: Remove the cream cheese from the refrigerator and allow it to sit at room temperature until it is very soft (approximately 30 minutes). This ensures smooth blending with the powdered sugar. Beat the softened cream cheese until smooth. Add 1/3 cup powdered sugar, 1 tsp. vanilla extract, and a dash of salt. Mix until fully combined and set aside.
- Step 2: Whisk Eggs Thoroughly: In a separate large bowl, beat 4 large eggs thoroughly using a whisk until they are slightly frothy. Add 1 cup half and half, 1/3 cup granulated sugar, 1/4 tsp. salt, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/4 tsp. ground cloves, and 1/2 cup pumpkin puree. Mix all ingredients together until evenly combined.
- Step 3: Cut Bread Evenly: Slice the French bread into about 16 slices, approximately 1 inch (2.5 cm) thick to ensure even cooking.
- Step 4: Assemble Carefully: Spread the cream cheese mixture evenly over 8 slices of the bread. Top each with another slice, creating 8 sandwich-style pieces. Place assembled French toast into a prepared baking dish. It may be necessary to gently press down or squish the slices slightly to fit all inside the dish. This is acceptable and will not affect baking.
- Step 5: Pour Mixture Slowly: Slowly pour the pumpkin and egg mixture evenly over the assembled French toast. This gradual pouring helps avoid saturating the bread excessively and maintains structure.
- Step 6: Add Butter: Slice the butter into small pieces and place evenly on top of each assembled French toast piece.
- Step 7: Refrigerate Overnight: Cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate the dish for at least 8 hours or overnight. This resting period allows the flavors to meld and the egg mixture to soak properly.
- Step 8: Bake to Perfection: Preheat your oven to 400°F (204°C). Remove the covering and bake the French toast uncovered for 25-30 minutes. Look for a golden-brown top and a center that is set (test with a toothpick if desired). If the top begins to brown too quickly during baking, tent loosely with aluminum foil to prevent burning.
Notes
- Room Temperature: Store pumpkin cream cheese baked French toast in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual portions tightly in plastic wrap and place in a freezer container for up to 2 months. Thaw at room temperature before reheating.
- If the cream cheese mixture is not smooth, allow the cream cheese to sit at room temperature longer, about 30 minutes, before mixing.
- To avoid soggy bread, slice the French bread into 1-inch pieces for even soaking and texture.
- When baking, check French toast around 25 minutes. If the top is browning too fast, cover loosely with foil.
- For a sweeter top crust, sprinkle 1 tablespoon granulated sugar over the assembled French toast before baking.
- Refrigerate the assembled French toast for at least 8 hours to allow the custard to fully absorb, resulting in a firmer texture.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Pumpkin puree: Look for pure pumpkin puree, not pumpkin pie filling. The puree gives creamy texture and robust pumpkin flavor, enhancing this French toast.
- Cream cheese: Choose a full-fat cream cheese for richness. It blends smoothly with pumpkin, creating a luscious filling that holds well during cooking.
- Eggs: Use large eggs at room temperature for binding the mixture. This addition contributes moisture and helps create a soft, custardy texture in the toast.
- Vanilla extract: Opt for pure vanilla extract for the best flavor. It adds a warm aroma, elevating the overall taste of the dish.
- Cinnamon: Ground cinnamon is key! It brings warmth and spice, harmonizing perfectly with pumpkin and cream cheese for a cozy flavor profile.
- Nutmeg: Freshly grated nutmeg works wonders here, offering a unique depth of flavor that really complements the pumpkin without overpowering it.
- Milk: Consider whole milk for creaminess; it helps moisten the bread while toasting. Almond or oat milk can be used for a dairy-free alternative.
- Bread: Choose a sturdy bread, like challah or brioche. Their density ensures they absorb the custard without falling apart during cooking.
- Maple syrup: Look for pure maple syrup rather than pancake syrup; it provides a rich, natural sweetness that pairs exquisitely with the spiced pumpkin.
Recipe Tips
- If the pumpkin cream cheese mixture isn’t smooth, let the cream cheese sit at room temperature for 30 minutes before mixing to achieve a creamy consistency.
- For soggy bread, slice the French bread into 1-inch pieces to ensure even toasting and keep it from soaking too much egg mixture overnight.
- When baking, check the French toast 25 minutes into cooking; if the top browns too quickly, tent with aluminum foil to prevent burning.
- If you prefer a sweeter dish, sprinkle 1 tablespoon of granulated sugar on top before baking for added flavor without affecting the filling.
- For a firmer texture, refrigerate the assembled French toast for at least 8 hours before baking to allow the egg mixture to fully absorb.
Serving Suggestions
Serve with maple syrup or honey for sweetness. Add crispy bacon or sausage for a savory contrast.
Use to make pumpkin cream cheese stuffed pancakes or waffles. Add to breakfast casseroles for a seasonal twist.
Top with whipped cream or pecans for texture. Drizzle with caramel sauce or a sprinkle of cinnamon for flavor.
Recipe variations
- You can use challah or brioche bread instead of French bread for your pumpkin cream cheese french toast, providing a softer, richer texture that absorbs the custard well.
- Add maple syrup or honey, about 2 tablespoons, to the pumpkin-egg mixture to create a sweeter glaze that enhances the autumn spices in the recipe.
- Either half and half or evaporated milk can be used in the egg mixture; evaporated milk adds creaminess while slightly reducing fat content for lighter results.
- If using fewer servings, halve the ingredients to make 8 slices of French toast, which still allows the pumpkin cream cheese filling to shine without overwhelming portions.
Save This Recipe!
How to Store?
To keep your pumpkin cream cheese french toast fresh and delicious, follow these storage tips:
Room Temperature: Store pumpkin cream cheese french toast in an airtight container at room temperature up to 2 days to maintain freshness.
Refrigeration: Place pumpkin cream cheese french toast in an airtight container in the refrigerator up to 5 days to preserve flavor and texture.
Freezing: Wrap pumpkin cream cheese french toast in plastic wrap, place in a freezer container up to 2 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Pumpkin Cream Cheese French Toast or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
