Pumpkin French Toast Bake

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 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.

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.

Looking for more baked pumpkin recipes?

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.

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Pumpkin French Toast Bake with Cream Cheese

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.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

Calories: 451kcal | Carbohydrates: 51g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 167mg | Sodium: 351mg | Potassium: 273mg | Fiber: 2g | Sugar: 26g | Vitamin A: 6375IU | Vitamin C: 1.5mg | Calcium: 134mg | Iron: 2.7mg
Keyword: Pumpkin French Toast Bake
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 with cream cheese filling and no overnight chilling and is the perfect brunch recipe that's part french toast, part cheesecake.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. You can find Texas toast in the frozen section of your grocery store. They should offer it fresh in your bakery as well.

  1. Can I make the pumpkin cream cheese French toast casserole ahead of time even though it says you don’t have too?

    1. Yes, if carefully sealed, you can store your French Toast Bake in the freezer for up to 3 months. Let it defrost in the fridge before you reheat it in the oven. Enjoy!

  2. My family loves this recipe. I used the ingredients as listed no changes, added an additional 10 minutes to firm up the center. I believe if my loaf was a little larger it would have soaked up all of the mixture. Cream cheese was really nice to find those bites. I have already been asked to make this again.
    Thank you for a great breakfast!

  3. Very tasty! I make this and send a piece with my teen boys for breakfast at school (they work out before school and get hungry!)

    1. My recipe calls for 2 teaspoons and then 1 additional teaspoon later. I think you may have read it wrong, as it’s still showing that amount on my recipe card. Hope this helps!

  4. Ok, this is the second French toast casserole I’ve made from this website, and there’s entirely too much liquid in this recipe. This thing has been in the oven for an hour and 10 minutes and it’s a soggy mess. I made it exactly as instructed, to the letter. I won’t trust anything else I see on this website.

    1. I’m so sorry to hear that! I’ve made the recipe several times without that happening so not sure how to troubleshoot it with you but I hope one day you’ll be back and give some of my other recipes a try.

  5. This pumpkin recipe looks great but I don’t see cream cheese in the recipe. How much and when is cream cheese added? I would love to make this for an ‘anything pumpkin’ loving friend.

    1. Thank you so much for letting me know it was missing. Not quite sure how that got left out but I revised the recipe card to show so hopefully that sticks.

    1. Thanks for catching that! I edited it but you’ll want to add 8 oz of cream cheese to this recipe. I also updated the instructions to walk you through where to add it in at. So sorry.

    1. I’m so sorry about that. I’m not sure it there was a glitch or if it was a case of needing more coffee before posting. I edited it to show correctly now.

    1. The picture looks as though you put dollops of pumpkin throughout just like you did the cream cheese. Is this what you did?