Baked Pumpkin Cream Cheese French ToastI love this recipe in so many ways. The most important reason is the taste. The amount of pumpkin is just right. The cream cheese layer complimented the the bread and pumpkin very well and added a nice range of flavor. The second reason I love this recipe is the texture. I was afraid the bottom layer of bread was going to be too soggy and the top was going to be too dry. I was wrong. The bottom was soft. The middle was smooth, and the top gave a nice crunch from the crumble pecan topping. The third reason I love this recipe is that it didn’t leave me feeling bloated for the rest of the day. It was filling but light. The forth reason I love this recipe is how easy it was to make. I made it at night and it was really simple to throw together. In the morning I threw together the crumble topping, which took all of 5 minutes and popped it in the oven. I had already cleaned up my dishes from the night before so I had no clean up to do in the morning.

This would be a perfect breakfast if you are having guests for the holidays. Its fast and easy to prepare the night before and it will feed a lot of people. We had left overs for a few days and we were all sad when it was gone. I already plan on making this for thanksgiving breakfast because I’ve been asked to make it again multiple times.

Baked Pumpkin Cream Cheese French Toast
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¾ cup milk
  • ½ cup pumpkin puree
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 (12-count) package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
For the cream cheese filling
  • 8 ounces cream cheese, at room temperature
  • ? cup confectioners' sugar
  • ¼ teaspoon ground cinnamon
For the crumb topping
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ¼ cup unsalted butter, cut into cubes
  • ¼ cup chopped pecans
  • 2 tablespoons confectioners' sugar
Instructions
  1. Beat together cream cheese, sugar and cinnamon 2-3 minutes or until light and fluffy and set aside.
  2. In a separate bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice and vanilla another 2-3 minutes.
  3. Coat a 9x13 baking dish with spray. Evenly spread half of the bread cubes into the bottom of the baking dish. Evenly, pour have of the egg mixture over the bread crumbs.
  4. Spread cream cheese over the top. (It helps if your cream cheese is really warm. Microwave your cream cheese for a few seconds to help spread it over the bread cubes evenly.) Top the cream cheese with the rest of the bread crumbs and egg mixture.
  5. Cover and place in the refrigerator for at least 2 hours or overnight.
  6. When you are ready to bake, preheat oven to 350 degrees F.
For the Crumb Topping
  1. Combine flour, sugar and cinnamon in a small bowl. Add cold butter and rub in with fingers until crumbly. Sprinkle crumb topping evenly over the bread cubes.
  2. Place into oven and bake for 35-45 minutes, or until golden brown.
  3. Serve immediately, sprinkle with pecans, confectioners sugar, and syrup if desired.
 

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