You guys are in for a TREAT! This may be my new favorite brunch recipe… because it is super easy to make, and you can make it ahead the night before! Just roll out of bed, pop it in the oven, and voilá – breakfast!
I know I’m no different than most people this time of year – and I just LOVE all things pumpkin. (So much so I made James buy an insane amount of pumpkin coffee from Trader Joe’s so we’ll have it even when the season ends! haha) But I digress – this recipe! I’m especially proud of it because I made it up! I was looking to make baked pumpkin french toast for my mom’s birthday brunch a few weeks ago and couldn’t find any recipes I loved… so I did a mix of a whole bunch of different recipes. I liked the result – but it felt like it was still missing something… and if you know me … you know what it was missing… CREAM CHEESE!
It felt a little dry and overly sweet on my first go of it – and so I decided some delicious cream cheese in the middle of all the pumpkin goodness would balance things out, add some moisture, and make it extra decadent. It turns out – I was right! Yay!
And so here it is… my Cream Cheese Stuffed Baked Pumpkin French Toast!! (Say that 10 times fast! haha)
WHAT YOU’LL NEED:
- Large loaf of French or Italian bread (any crusty dense bread could work for this – in my case I used a big loaf of crusty Italian bread)
- 7 large eggs
- 2 cups skim milk (any milk would work)
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 3/4 cup Libby’s canned “Easy Pumpkin Pie Mix”
- 4 tablespoons brown sugar
- 1/2 cup powdered sugar
- 12 oz of 1/3 less fat cream cheese
- dash of salt
1. Cut bread into 1 inch cubes, and put one layer into lightly greased 9 x 13 pan.
2. Whisk together: eggs, milk, 1 teaspoon vanilla extract, pumpkin pie spice, and “Easy Pumpkin Pie Mix”.
3. Pour 1/2 of the mixture over the first layer of bread. Use fingertips to press down on bread so the pumpkin mixture soaks through all pieces.
4. Mix cream cheese, 1 teaspoon of vanilla extract, powdered sugar, and dash of salt.
5. Spread cream cheese mixture evenly over first layer of soaked bread.
6. Put another layer of bread pieces on top, and pour remaining pumpkin mixture over entire pan. Use fingertips to gently press bread to make sure all pieces are coated.
7. Cover and refrigerate overnight.
8. The next morning: Preheat oven to 350 degrees.
9. Sprinkle brown sugar and additional pumpkin pie spice over entire pan.
10. Bake uncovered for 35-40 minutes (depending on oven). The top should be golden brown and when lightly pressed it should bounce back and regain its shape (and not be visibly wet).
11. Top with maple syrup (if you’d like) and enjoy!
Here’s the whole recipe in one place so you can easily copy/paste!
CREAM CHEESE STUFFED BAKED PUMPKIN PIE FRENCH TOAST
Ingredients:
- Large loaf of French or Italian bread (any crusty dense bread could work for this – in my case I used a big loaf of crusty Italian bread)
- 7 large eggs
- 2 cups skim milk (any milk would work)
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 3/4 cup Libby’s canned “Easy Pumpkin Pie Mix”
- 4 tablespoons brown sugar
- 1/2 cup powdered sugar
- 12 oz of 1/3 less fat cream cheese
- dash of salt
Directions:
1. Cut bread into 1 inch cubes, and put one layer into lightly greased 9 x 13 pan.
2. Whisk together: eggs, milk, 1 teaspoon vanilla extract, pumpkin pie spice, and “Easy Pumpkin Pie Mix”.
3. Pour 1/2 of the mixture over the first layer of bread. Use fingertips to press down on bread so the pumpkin mixture soaks through all pieces.
4. Mix cream cheese, 1 teaspoon of vanilla extract, powdered sugar, and dash of salt.
5. Spread cream cheese mixture evenly over first layer of soaked bread.
6. Put another layer of bread pieces on top, and pour remaining pumpkin mixture over entire pan. Use fingertips to gently press bread to make sure all pieces are coated.
7. Cover and refrigerate overnight.
8. The next morning: Preheat oven to 350 degrees.
9. Sprinkle brown sugar and additional pumpkin pie spice over entire pan.
10. Bake uncovered for 35-40 minutes (depending on oven). The top should be golden brown and when lightly pressed it should bounce back and regain its shape (and not be visibly wet).
11. Top with maple syrup (if you’d like) and enjoy!
