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Creamy Pumpkin French Toast Bake Recipe Easy Perfect Fall Breakfast with Maple Drizzle

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A creamy, custardy pumpkin French toast bake with warm spices and a sweet maple drizzle, perfect for cozy fall mornings and holiday brunches.

Ingredients

Scale
  • 8 cups brioche or challah bread, cubed (about 12 ounces / 340 grams) — day-old or lightly toasted
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 4 large eggs, room temperature
  • 1 ½ cups whole milk (or oat milk for dairy-free)
  • ½ cup heavy cream (optional, for extra creaminess)
  • ⅓ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 4 ounces cream cheese, softened
  • ½ cup pure maple syrup (for maple drizzle)
  • 1 tablespoon unsalted butter (for maple drizzle)
  • Pinch of cinnamon (for maple drizzle)

Instructions

  1. Cube about 8 cups of brioche or challah into roughly 1-inch pieces. Spread them on a baking sheet and toast lightly if fresh, or use day-old bread for better soaking (about 10 minutes).
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, whole milk, heavy cream (if using), brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth (about 2 minutes).
  3. Use a hand mixer or whisk to beat softened cream cheese until creamy and smooth.
  4. Gently fold the whipped cream cheese into the pumpkin custard mixture until fully incorporated.
  5. Grease a 9×13-inch baking dish. Add the cubed bread evenly across the dish. Pour the pumpkin custard mixture over the bread, pressing down lightly to ensure all pieces soak up the custard. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. Preheat oven to 350°F (175°C). Remove plastic wrap and bake uncovered for 45-50 minutes until the top is golden brown and custard is set but creamy inside. A toothpick inserted should come out mostly clean.
  7. While baking, warm maple syrup with butter and a pinch of cinnamon in a small saucepan over low heat until melted and fragrant. Keep warm.
  8. Let the bake cool for 10 minutes before drizzling with warm maple sauce. Serve with extra syrup on the side if desired.

Notes

If the top browns too quickly but the center isn’t set, tent loosely with foil halfway through baking. If you forget to soak overnight, at least 1 hour of soak time still yields a tasty result. For vegan adaptations, use flax eggs, coconut milk, and vegan cream cheese. Gluten-free bread can be used with slight soaking time adjustment. Adding nuts or fruit can add texture and flavor.

Nutrition

Keywords: pumpkin, French toast bake, fall breakfast, maple drizzle, creamy, custard, brunch, autumn, easy recipe

Find it online: https://shimmersnack.com/creamy-pumpkin-french-toast-bake-recipe-easy-perfect-fall-breakfast-with-maple-drizzle/