Baked Pumpkin Cream Cheese French Toast

 

This whole getting dark earlier at night and staying dark longer in the morning is making it harder to get good photos. I only use natural light or the over head lights in my house. I do not have any photo lights that I use. So sometimes my pictures come out a bit dark like this one. I guess that only gives me a good reason to make this one again and soon.

Pumpkin and cream cheese is a delicious flavor combination. French bread slices are sandwiched together with a cream cheese mixture and then coated in a pumpkin mixture. It can either soak overnight for an easy breakfast in the morning or soak for 30 minutes and then baked. 

Baked Pumpkin Cream Cheese French Toast

Ingredients:

• 16 ounce loaf French bread
• 2 tablespoons unsalted butter, sliced into 8 pieces

Cream Cheese Mixture

• 8 ounces cream cheese
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Pumpkin Mixture

• 4 eggs
• 1 cup half and half
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup pumpkin puree

Directions:

1. Spray a 9x13 inch backing dish with cooking spray.
2. Slice the French bread into 16 slices and set aside.
3. In a large bowl, using an electric mixture, beat the cream cheese until smooth. Add in the powdered sugar and vanilla and beat until mixed.
4. In another large bowl, lightly whisk the eggs. Add in the half and half, granulated sugar and all of the spices. Whisk until well combined.
5. Divide the cream cheese mixture evenly between 8 slices of bread and spread into an even layer. Place another slice of bread on top.
6. Place the cream cheese stuffed bread into the prepared baking dish.
7. Pour the pumpkin mixture over top of the French toast. If baking in the morning, let the French toast sit for a few minutes and then flip each one over. Place a slice of butter on top of each French toast. Cover with aluminum foil and refrigerate overnight.
8. In the morning remove the baking dish and set on counter. Preheat the oven to 400º F.
9. Bake uncovered for 25-30 minutes or until golden brown and baked through.
10. If baking the same day, allow to sit for 15 minutes and then flip each one over and allow to sit for another 15 minutes.
11. Meanwhile, preheat the oven to 400º F. 
12. Bake for 20-25 minutes or until golden brown and baked through.

Enjoy!!!

Notes:

It might be a tight fit putting all 8 cream cheese stuffed French toasts into the baking dish. It is fine, just squish them all in.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 319
Total Fat		14.9g
Saturated Fat		8.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		115mg
Sodium		400.6mg
Total Carbohydrates		36.6g
Dietary Fiber		1.4g
Sugars		16.4g
Protein		9.5g
Calcium		7%
Iron		2%
Potassium		70.3mg
Vitamin A		0.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pitch Fork Foodie.