This right here.

Ridiculously delicious.

I’m not gonna lie…it’s a little bit of a production to get it all together. (It takes 3 bowls and a 9×13.) But it’s so totally worth it.

Here’s the topping in bowl #1.

Here’s the egg-pumpkin mixture in bowl #2.

Here’s the bread, ready to be cut up into pieces.

Here’s the cream cheese ‘filling’ that goes between the bread layers.

So I was periscoping this and forgot to take pictures, but here’s how it works…

1. Bread layer.
2. 1/2 of the egg-pumpkin mixture on the bread.
3. Spread-dollop the cream cheese on top.
4. Bread layer.
5. 1/2 of the egg-pumpkin mixture on the top.
6. Finally, sprinkle the topping.

Here’s what it looks like right out of the oven.

So ridiculously delicious. I think I’m putting this on the menu for Christmas morning. It’s never too early to decide these things. 🙂

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Pumpkin Pie Stuffed French Toast

Simple and delightful! Perfect for fall brunch!

Prep Time20 minutes

Cook Time45 minutes

Servings - 6 servings

Ingredients 

1x2x3x

• 1 lb. French bread loaf, cut into bite size pieces
• 1 1/2 cups milk
• 15 oz. can pumpkin puree
• 6 eggs
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 8 oz. cream cheese, softened
• 1/4 cup powdered sugar
• 1 1/2 tsp cinnamon, divided
• 1/4 cup flour
• 1/4 cup brown sugar
• 3 Tbsp powdered sugar
• 1/2 cup chopped pecans
• 6 Tbsp cold butter, cut into cubes
• Fresh fruit, as side dish

Instructions

• Lightly spray a 9x13-inch glass baking dish with non-stick cooking spray. Add half of the bread pieces to make a single layer in the base of the dish.
• In a mixing bowl, whisk together the milk, pumpkin puree, eggs, pumpkin pie spice and vanilla. Pour half of this mixture over the bread in the dish.
• In a small mixing bowl, cream together the cream cheese, powdered sugar and 1/2 tsp cinnamon.
• Spread or dollop the cream cheese over the bottom layer of bread and egg mixture.
• Add the remaining bread pieces over the cream cheese layer and pour the remaining egg mixture evenly over the second layer of bread.
• In another small bowl, add the flour, brown sugar, powdered sugar, 1 tsp cinnamon and chopped pecans. Combine and then add the cold butter pieces and cut in with a pastry blender or 2 knives. Sprinkle the topping over the top of the casserole. Chill in the fridge for at least an hour, or overnight.
• Bake at 350 F for 40 to 45 minutes, or until topping is golden brown and eggs have cooked through.
• Serve Pumpkin Pie Stuffed French Toast with fresh fruit.