Pumpkin Cream Cheese French Toast Bake

Soft bread and sweet cream cheese are layered under a warmly spiced pumpkin custard, chilled overnight, and baked until puffed, golden, and set. Serve with maple syrup for an easy make-ahead breakfast.

Prep: 20 min · Cook: 50 min · Yield: 8 · Method: Oven

Ingredients

• 10 cups bread
• 8 oz cream cheese
• 6 large eggs
• 1 cup pumpkin puree
• 2 cups milk
• 0.5 cup maple syrup
• 1.5 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 1 tablespoon butter

Cooking instructions

1. Lightly butter a 9-by-13-inch baking dish. Cut the bread into 1-inch cubes and cut the cream cheese into small cubes. (about 10 min)
2. Arrange half of the bread in the dish, scatter the cream cheese evenly over it, then cover with the remaining bread. (about 5 min)
3. Whisk the eggs, pumpkin puree, milk, 1/4 cup maple syrup, cinnamon, vanilla extract, and salt until smooth. Pour evenly over the bread, pressing the cubes down gently so they absorb the custard. (about 5 min)
4. Cover and refrigerate for at least 2 hours or overnight. (about 120 min) — Refrigerate
5. Heat the oven to 350°F. Let the dish stand at room temperature while the oven heats, then bake uncovered until puffed, golden, and the center reaches 160°F, 45 to 50 minutes. (about 50 min) — 350°F
6. Rest for 10 minutes, then drizzle with the remaining 1/4 cup maple syrup and serve warm. (about 10 min)