Description
Delicious pumpkin cream cheese baked French toast with warm spices, perfect for breakfast or brunch.
Ingredients
Scale
- 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 400ยฐF (204ยฐC). 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