This right here.
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…
- Bread layer.
- 1/2 of the egg-pumpkin mixture on the bread.
- Spread-dollop the cream cheese on top.
- Bread layer.
- 1/2 of the egg-pumpkin mixture on the top.
- 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. 🙂
- 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
- 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.