baked pumpkin french toast
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch
Ingredients
  • 1 loaf cinnamon raisin bread, cut into 1-1½" pieces
  • Butter for greasing pan
  • 12 ounces pumpkin puree
  • 6 eggs
  • ¼ cup granulated sugar
  • 1½ cups whole milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 tablespoon ground cinnamon
  • 8 ounces maple syrup
  • 4 ounces cream cheese, room temperature
Instructions
  1. Grease a 9" x 13" baking dish with butter. Spread the pieces of bread evenly over the dish and set aside.
  2. In a large bowl whisk eggs, vanilla extract, and pumpkin puree together until combined. Then whisk in milk.
  3. In a separate bowl, combine sugar and spices. Stir with a fork until sifted together.
  4. Pour the dry ingredients into the pumpkin and egg mixture and whisk until well combined.
  5. Pour the mixture evenly over the bread. Ensure all of the bread is completely coated. Cover the dish with aluminum foil and refrigerate overnight.
  6. In the morning, heat oven to 350 degrees. Remove aluminum foil and bake for approximately 45 minutes, until the top is golden brown.
  7. Meanwhile, prepare cream cheese syrup. Individually warm syrup and cream cheese. Whisk cream cheese until soft and smooth. Slowly blend in syrup until well combined.
  8. Serve immediately and enjoy!
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2015/10/15/baked-pumpkin-french-toast/