Pumpkin French Toast Bake with cream cheese filling and no overnight chilling and is the perfect brunch recipe that’s part french toast, part cheesecake.
Pumpkin French Toast Bake is like the perfect hybrid of french toast, cheesecake (ooohh even like a cheese danish since the cream cheese isn’t sweetened).
It is officially all things pumpkin in the house and I’m loving every second of it. The fall baking season is here and I went to my local pumpkin farm and bought a half dozen of the most amazing sugar pumpkins to make pumpkin purée (coming tomorrow).
Those pumpkin left me with almost 200 ounces of purée (I freeze them in 15 ounce batches so it is easy to use it in recipes that call for canned pumpkin).
Some people like to call french toast bakes different names like french toast casserole or overnight french toast. This is a fall flavored pumpkin take on my favorite brunch recipe, Easy French Toast Bake.
Looking for more baked pumpkin recipes?
- Pumpkin Fluffernutter Bars
- Chocolate Chip Pumpkin Cream Cheese Muffins
- Chocolate Chip Pumpkin Cream Cheese Bread
- Baked Mini Pumpkin Pecan Donuts
- Iced Maple Pumpkin Pecan Streusel Muffins
Tools Used in the Making of this Easy Pumpkin French Toast Bake:
9×13 Baking Pan: The perfect baking pan, it has high sides and bakes evenly. Plus when you cut into it you get picture perfect squares.
Maple Syrup: Love serving this with real maple syrup. I keep this brand and Trader Joe’s brand (buy that in store, it is ⅓ the price) on hand at all times if I can.
Nutmeg: The only way I use Nutmeg is with whole nuts. The flavor is completely different than the pre-ground variety and adds another dimension to baked goods.
- 1 loaf French bread ( I also routinely use a loaf of Texas Toast)
- 8 eggs
- 2 cups milk
- 15 ounces pumpkin puree
- 1/2 cup heavy cream (half and half would work too)
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small squares
- 8 oz cream cheese cut into little chunks
- Spray a 9x13 pan with cooking spray and preheat your oven to 350 degrees.
- In a large bowl, add the eggs, milk, pumpkin puree, heavy cream, sugar, ½ cup brown sugar, vanilla, cinnamon, cloves and nutmeg.
- Chop the bread into ¾ - 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.
- In a small bowl or a food processor add the flour, brown sugar, cinnamon, and salt and mix.
- Cut in the butter with a fork or pulse in the food processor for 5-10 seconds or until the butter and brown sugar mixture is crumbly.
- Pour half the bread and egg mixture into the pan, dot in half of the cream cheese chunks, add the remaining mixture and then add the rest of the cream cheese chunks. Cover evenly with the brown sugar-butter topping and bake for 45-50 minutes or until the top is crispy and the center is no longer wet.