Autumn: Baked Pumpkin French Toast Stuffed with Cream Cheese
November 13th, 2013 | Autumn, Cooking, Halloween, Thanksgiving, The Breakfast Club
Baked Pumpkin French Toast Stuffed with Cream Cheese:
Ingredients:
- Large Loaf of French or Italian Bread (any crusty dense bread could work for this)
- 7 Large Eggs
- 2 Cups Skim Milk
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Pumpkin Pie Spice
- 3/4 Cup Libby’s Canned “Easy Pumpkin Pie Mix”
- 4 Tablespoons Brown Sugar
- 1/2 cup Powdered Sugar
- 12 oz Cream Cheese
- Dash of Salt
Directions:
- Cut bread into 1 inch cubes, and put one layer into lightly greased 9 x 13 pan.
- Whisk together: eggs, milk, 1 teaspoon vanilla extract, pumpkin pie spice, and “Easy Pumpkin Pie Mix”.
- Pour 1/2 of the mixture over the first layer of bread. Use fingertips to press down on bread so the pumpkin mixture soaks through all pieces.
- Mix cream cheese, 1 teaspoon of vanilla extract, powdered sugar, and dash of salt.
- Spread cream cheese mixture evenly over first layer of soaked bread.
- Put another layer of bread pieces on top, and pour remaining pumpkin mixture over entire pan. Use fingertips to gently press bread to make sure all pieces are coated.
- Cover and refrigerate overnight.
- The next morning: Preheat oven to 350 degrees.
- Sprinkle brown sugar and additional pumpkin pie spice over entire pan.
- Bake uncovered for 35-40 minutes (depending on oven). The top should be golden brown and when lightly pressed it should bounce back and regain its shape (and not be visibly wet).
- Top with maple syrup (if you’d like) and enjoy! -Images and Recipe by: Christytylerphotographyblog.com
4 comments ↓
OH MY YUM!
Death by sugar….
Will it hold up if I make it two nights before?
I wouldn’t recommend it
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