Description
This Pumpkin Cream Cheese French Toast is a decadent and festive breakfast dish that combines creamy pumpkin-spiced filling sandwiched between slices of French bread, soaked in a rich egg mixture, and baked to golden perfection. Perfect for a cozy fall morning or holiday brunch, this recipe yields a sweet and warmly spiced dish with a luscious cream cheese layer that balances the pumpkin and spices beautifully.
Ingredients
Scale
Bread and Butter
- 1 loaf (French bread), sliced
- 2 Tbsp. (28 g) butter, sliced
Cream Cheese Mixture
- 1 (8 oz. / 226 g) package cream cheese, full-fat, softened
- 1/3 cup (43 g) powdered sugar
- 1 tsp. (5 ml) vanilla extract (pure)
- Dash of salt
Egg and Pumpkin Mixture
- 4 large eggs, preferably at room temperature
- 1 cup (240 ml) half and half (can substitute evaporated milk)
- 1/3 cup (67 g) granulated sugar
- 1/4 tsp. (1.25 ml) salt
- 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
- 1/2 cup (120 ml) pumpkin puree (use pure pumpkin puree, not pumpkin pie filling)
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 until fully combined and set aside.
- Whisk Eggs Thoroughly: In a large bowl, beat 4 large eggs with a whisk 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 all ingredients until evenly combined.
- Cut Bread Evenly: Slice the French bread into about 16 slices, each approximately 1 inch (2.5 cm) thick to ensure even cooking.
- Assemble Carefully: Spread the cream cheese mixture evenly over 8 bread slices. Top each with another slice to create 8 sandwich-style pieces. Place the assembled French toast into a prepared baking dish, pressing gently if needed to fit all pieces.
- Pour Mixture Slowly: Pour the pumpkin and egg mixture evenly over the assembled French toast, doing so gradually to prevent oversaturating the bread and maintain structure.
- Add Butter: Slice the butter into small pieces and distribute evenly on top of each French toast sandwich.
- Refrigerate Overnight: Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight. This allows the flavors to meld and the mixture to soak into the bread properly.
- 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, tent loosely with foil to prevent burning.
Notes
- Using pure pumpkin puree is important; do not substitute pumpkin pie filling, which contains added sugars and spices.
- Allowing the cream cheese to soften before mixing ensures a smooth and lump-free filling.
- Refrigeration overnight enhances flavor and helps the custard soak thoroughly into the bread for a moist texture.
- If your bread slices are thinner or thicker than recommended, adjust baking time accordingly.
- A toothpick inserted into the center can be used to test doneness; it should come out clean or with just a few moist crumbs.
- You can substitute evaporated milk for half and half if desired, but the texture will be slightly less rich.
