Description
This Pumpkin Cream Cheese French Toast recipe offers a decadent twist on traditional French toast by layering creamy pumpkin-spiced cream cheese between slices of French bread and soaking them in a spiced egg mixture overnight. Baked to golden perfection, it’s a comforting and festive breakfast that serves 8 people and perfectly captures the flavors of fall.
Ingredients
Scale
Main 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
- Soften Cream Cheese: Remove the cream cheese from the refrigerator and let it sit at room temperature for about 30 minutes until very soft. Beat the cream cheese until smooth, then add 1/3 cup powdered sugar, 1 tsp. vanilla extract, and a dash of salt. Mix thoroughly until fully combined. Set aside.
- Whisk Eggs Thoroughly: In a large bowl, whisk 4 large eggs until 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 until all ingredients are evenly combined.
- Cut Bread Evenly: Slice the French bread into approximately 16 slices, about 1 inch thick, ensuring even pieces for consistent cooking.
- Assemble Carefully: Spread the cream cheese mixture evenly over 8 slices of the bread. Top each with another slice to form 8 sandwich-style pieces. Place the assembled French toast in a baking dish, gently pressing down if necessary to fit all slices without damaging the structure.
- Pour Mixture Slowly: Pour the pumpkin-egg mixture slowly and evenly over the assembled French toast. Pouring gradually helps prevent oversaturation and maintains the bread’s shape.
- Add Butter: Slice the 2 Tbsp. of butter into small pieces and distribute evenly on top of each assembled sandwich.
- Refrigerate Overnight: Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight to allow the mixture to soak in and flavors to meld.
- Bake to Perfection: Preheat the oven to 400°F (204°C). Remove the cover and bake uncovered for 25-30 minutes until the top is golden brown and the center is set. If the top browns too quickly, loosely tent with foil to prevent burning. Check the doneness by inserting a toothpick into the center.
Notes
- Ensure cream cheese is fully softened to achieve a smooth filling.
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Cut bread slices evenly about 1 inch thick for consistent absorption and baking.
- Refrigerating overnight is crucial for soaking and flavor development.
- If using evaporated milk instead of half and half, expect a slightly lighter richness.
- Monitor baking to prevent over-browning by tenting with foil if needed.
- This dish can be prepared the night before and baked fresh for an easy breakfast or brunch.
