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Pumpkin French Toast Bake with Cream Cheese Filling and Pecan Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 110 reviews
  • Author: Mia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin French Toast Bake with Cream Cheese Filling is a cozy and indulgent breakfast dish. Layers of brioche soaked in a spiced pumpkin custard are filled with a creamy, sweetened cream cheese mixture and topped with a crunchy pecan streusel before baking to a golden perfection. Perfect for fall mornings or special occasions, it offers a delightful blend of autumn flavors and textures.


Ingredients

Units Scale

Cream Cheese Filling

  • 16 ounces cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract

Pecan Topping

  • 3 tablespoons butter, melted
  • 1 cup chopped pecans
  • 1/2 cup brown sugar, packed
  • Pinch of salt

Pumpkin French Toast

  • 4 eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 1/4 cup milk
  • 1 (15-ounce) can pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon butter, melted
  • 1 loaf Brioche or Challah bread, sliced

Instructions

  1. Make the Cream Cheese Filling: Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until creamy and smooth. Add the powdered sugar and mix well until fully incorporated. Stir in the vanilla extract, continuing to mix until the filling is creamy and lump-free. Set aside.
  2. Prepare the Pecan Topping: In a small bowl, combine the melted butter and chopped pecans, stirring until the nuts are fully coated. Add the brown sugar and a pinch of salt, mixing thoroughly to combine. Set this mixture aside.
  3. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
  4. Make the Pumpkin Custard: In a large mixing bowl, whisk together the eggs, ground cinnamon, pumpkin spice, and vanilla extract. Add the milk, pumpkin puree, sweetened condensed milk, and melted butter. Mix well until the custard mixture is smooth and homogeneous.
  5. Assemble the First Bread Layer: Take a slice of the brioche or challah bread and fully submerge it in the pumpkin custard, flipping to ensure both sides are soaked. Arrange the soaked bread slices in a single layer to cover the bottom of the baking dish completely.
  6. Spread the Cream Cheese Filling: Evenly spread the prepared cream cheese filling over the first layer of soaked bread slices in the baking dish.
  7. Assemble the Second Bread Layer: Soak the remaining bread slices in the pumpkin custard just like the first layer, then place them over the cream cheese filling to form a second layer.
  8. Add the Pecan Topping: Sprinkle the pecan and brown sugar topping evenly over the top of the assembled bread layers.
  9. Bake the French Toast Casserole: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden and the custard is set.
  10. Serve: Remove from the oven and optionally dust with powdered sugar and drizzle with maple syrup before serving warm.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to achieve the best flavor and texture.
  • The pumpkin custard and cream cheese filling can be made a day ahead and stored in sealed containers in the refrigerator for convenience.
  • This recipe is perfect for preparing ahead of time on busy mornings or special occasions.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 30g
  • Sodium: 280mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 110mg