Cinnabon. That’s the first word that came to mind while I was devouring this sinfully delicious pumpkin French toast bake.

I had only intended on creating something that would be suitable for a fall breakfast – I really didn’t know just how much I would love this. And, this is the perfect way to use up some of that leftover pumpkin purée from all the other fall baking you’re doing (yeah right, who actually has time to bake these days 😂).

This is the easiest thing EVER to throw together, and literally, it’s fool-proof!This keeps well in the fridge for several days. For the bread I used brioche, but other dense breads are also delicious. Regular white sliced bread is not as dense and can be a little too soft for the heaviness of the milk and eggs, but it can do in a pinch. You may find you have too much or too little liquid. You can adjust this by removing bread or some of the liquid as necessary (or add additional bread to soak up the extra liquids).

 

Pumpkin French Toast Bake with Cream Cheese Glaze
Print Recipe
Servings Prep Time
8 people 2 hours
Servings Prep Time
8 people 2 hours
Pumpkin French Toast Bake with Cream Cheese Glaze
Print Recipe
Servings Prep Time
8 people 2 hours
Servings Prep Time
8 people 2 hours
Ingredients
Pumpkin French Toast Bake
Cream Cheese Glaze
Servings: people
Instructions
Pumpkin French Toast Bake
  1. Cut loaf of bread into cubes and set aside. Thicker and denser breads like challah, brioche, or French work best, I find. This is also a great use for stale or day-old breads.
  2. Add eggs, milk, pumpkin purée, vanilla, brown sugar, pumpkin pie spice, and kosher salt to a large bowl, and whisk to combine.
  3. Pour mixture over bread and mix well.
  4. Cover with plastic wrap and refrigerate for 3 hours to overnight, for best results.
  5. When ready to bake, preheat oven to 350 degrees F (180 degrees C) and lightly grease a bundt pan or baking dish.
  6. Stir chopped pecans into bread mixture and transfer mixture to bundt pan.
  7. Bake for 45-55 minutes or until the bread is golden brown on top, and no longer wet inside.
  8. Allow to cool for several minutes after removing from the oven and top with cream cheese glaze and additional pecan pieces.
  9. Cut and serve with additional glaze.
Cream Cheese Glaze
  1. In a medium bowl mix together room temperature cream cheese and butter, with vanilla and powdered sugar.
  2. Add in milk and whisk to thin out, add more and adjust as needed.
Recipe Notes

This keeps well in the fridge for several days. For the bread I used brioche, but other dense breads are also delicious. Regular white sliced bread is not as dense and can be a little too soft for the heaviness of the milk and eggs, but it can do in a pinch. You may find you have too much or too little liquid. You can adjust this by removing bread or some of the liquid as necessary (or add additional bread to soak up the extra liquids).

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