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Pumpkin French Toast Bake Recipe

Pumpkin French Toast Bake Recipe
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★★★★★

5.1 from 30 reviews

This Pumpkin French Toast Bake is a decadent and cozy breakfast casserole that combines layers of custard-soaked brioche bread with a creamy spiced pumpkin mixture, a luscious cream cheese filling, and a crunchy pecan topping. Perfect for festive occasions or a comforting weekend brunch, this dish delivers warm autumn flavors and a delightful texture contrast.

Ingredients

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-ounces) can pumpkin puree
  • 1 (14-ounces) can sweetened condensed milk
  • 1 tablespoon butter, melted
  • 1 loaf Brioche or Challah bread, sliced

Optional

  • Maple syrup for drizzling
  • Powdered sugar for dusting

Instructions

  1. Make the Cream Cheese Filling: Using an electric mixer or stand mixer with a paddle attachment, beat the cream cheese until smooth and creamy. Add the powdered sugar and mix well. Stir in the vanilla extract until fully combined and lump-free. Set aside.
  2. Prepare the Pecan Topping: In a small bowl, combine the melted butter with the chopped pecans, stirring to coat all nuts evenly. Add the brown sugar and a pinch of salt, then mix well. Set aside.
  3. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9 x 13-inch baking dish with non-stick cooking spray.
  4. Make Pumpkin Custard Mixture: In a large bowl, whisk together the eggs, ground cinnamon, pumpkin spice, and vanilla extract. Stir in the milk, pumpkin puree, sweetened condensed milk, and melted butter until the mixture is smooth and uniformly combined.
  5. Soak Bread Slices: Dip each slice of brioche or challah bread into the pumpkin custard mixture, ensuring both sides are thoroughly soaked. Arrange the soaked bread slices on the bottom of the prepared baking dish, covering the entire base.
  6. Add Cream Cheese Layer: Evenly spread the prepared cream cheese filling over the first layer of soaked bread slices.
  7. Second Bread Layer: Soak the remaining bread slices in the pumpkin custard mixture, then layer them on top of the cream cheese filling.
  8. Top with Pecan Mixture: Sprinkle the pecan topping evenly over the top layer of bread slices.
  9. Bake: Bake the casserole in the preheated oven for 40 to 45 minutes, or until the top is golden brown and set.
  10. Serve: Remove from the oven and allow to cool slightly. Optionally dust with powdered sugar and drizzle with maple syrup before serving.

Notes

  • Use day-old brioche or challah bread for better custard absorption without sogginess.
  • Ensure cream cheese is at room temperature for smooth mixing.
  • Adjust the amount of pumpkin spice to taste based on your preference.
  • For a dairy-free version, substitute cream cheese and milk with plant-based alternatives.
  • Allow the bake to rest for 5-10 minutes after baking to firm up before slicing.

Nutrition

Keywords: Pumpkin French Toast Bake, Pumpkin Breakfast Casserole, Holiday Brunch, Autumn Recipes, Cream Cheese Filling, Pecan Topping

Find it online: https://platedandproud.com/pumpkin-french-toast-bake-recipe/