Pumpkin Cream Cheese Toast Bake (Print Version)

Pumpkin and cream cheese fill soft baked French toast, spiced and golden—comforting for chilly mornings.

# What You'll Need:

→ Main

01 - 1 loaf (about 450 g) brioche bread, cut into 1-inch cubes
02 - 8 ounces cream cheese, softened
03 - 1 cup canned pumpkin puree
04 - 6 large eggs
05 - 1 1/2 cups whole milk
06 - 1/3 cup granulated sugar
07 - 1/4 cup brown sugar, packed
08 - 1 teaspoon pure vanilla extract
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - 1/4 teaspoon ground cloves
13 - 1/4 teaspoon salt
14 - 2 tablespoons unsalted butter, melted

→ Topping

15 - 1/2 cup all-purpose flour
16 - 1/2 cup brown sugar, packed
17 - 1 teaspoon ground cinnamon
18 - 1/4 cup cold unsalted butter, cubed

# Steps to Follow:

01 - Grease a 9x13-inch baking dish with unsalted butter, ensuring even coverage to prevent sticking.
02 - Arrange half the bread cubes evenly in the prepared dish, reserving the remainder for layering.
03 - In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, granulated sugar, 1/4 cup brown sugar, and vanilla extract, mixing until thoroughly combined.
04 - Spread cream cheese mixture over the bread cubes in the dish. Scatter remaining bread cubes on top to cover the filling.
05 - In a separate bowl, whisk together eggs, whole milk, cinnamon, nutmeg, ginger, cloves, salt, and melted butter until fully incorporated.
06 - Pour the egg mixture evenly over the assembled bread and filling, gently pressing down to ensure all pieces absorb the liquid.
07 - Cover the dish with plastic wrap and refrigerate for a minimum of 4 hours or overnight to allow the custard to absorb.
08 - In a medium bowl, combine flour, 1/2 cup brown sugar, and cinnamon. Cut in cold unsalted butter with a pastry blender or fork until coarse crumbs form.
09 - Remove the dish from the refrigerator and discard plastic wrap. Sprinkle the crumb topping evenly over the bread. Bake at 350°F (175°C) for 45–50 minutes, or until golden brown and perfectly set.
10 - Allow the French toast bake to cool for 10 minutes before slicing. Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.

# Additional Tips::

01 -
  • Easy to prep ahead of time and perfect for busy mornings
  • Captures that pumpkin spice magic with real pumpkin puree and warm cinnamon
  • The creamy cheesecake pockets add a decadent twist to traditional French toast
  • Feeds a crowd and looks beautiful on a breakfast table
02 -
  • Perfect for holiday mornings or potluck brunches
  • Leftovers reheat beautifully for days
03 -
  • Tear the bread by hand for rustic edges that soak up more custard and get golden and crisp on top
  • Use an offset spatula to marble the cream cheese gently less mixing means prettier swirls

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