In the Kitchen – Pumpkin Cream Cheese French Toast Bake

When I started this blog, I envisioned it being more about homesteady things, foraging and natural/wildcrafted remedies.  I never thought I would be posting so many recipes, but it was my postings on Facebook, about my life in the kitchen, that prompted many friends to encourage me to start a blog. Sometimes, others can hear your voice, even when you can’t.  That’s truly a gift.

Slowly this blog is evolving into something else, something unexpected, something that feels more well rounded and substantial.

Anyway…

Pumpkin.  Are you tired of it yet?

If not, here’s another recipe for you to add to your collection.  I had a little bit of pumpkin purée left over from the Pumpkin Chiffon Pie I made for Thanksgiving and as someone who hates to waste anything, I decided to use it French Toast Bake. It was delicious and super easy!

I usually use French Bread, though I’m sure Challa Bread would be yummy too. This time I used the Cinnamon Raisin Bread I made the week before.

Spray a 9×13-inch baking pan with non-stick spray. Cut bread into 1-inch cubes bread and place half in the pan.

In a large bowl, mix milk, pumpkin purée, white sugar, vanilla and pumpkin pie spice. Pour half the mixture over the bread in baking pan.

Spread cream cheese mixture evenly on top.

Add the remaining bread and pour the rest of the pumpkin mixture.

Make the Streusel Topping and sprinkle evenly over the top.

Bake 45-55 min. or until the top is golden brown.

Serve with pancake syrup and/or confectioners sugar sprinkled on top.

Enjoy!

Pumpkin Cream Cheese French Toast Bake

• Servings: 8-10
• Time: 90 mins
• Difficulty: easy
• Print

Credit: Misty Meadows Homestead

Ingredients

• 1 loaf French Bread, Challa Bread, Raisin Bread
• 6 eggs
• 2 cups milk
• 1/2 cup pumpkin purée
• 1/2 cups granulated sugar
• 1 tablespoons vanilla extract
• 2 teaspoon pumpkin pie spice

Cream Cheese Filling

• 8 oz. cream cheese (room temp.)
• 1/3 cup confectioners sugar
• 1/4 tsp. cinnamon

Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 tsp. salt
• 1/2 cup rolled oats
• 1 tsp. cinnamon
• 1/2 cup butter
• 1/4 cup chopped nuts (optional)

Directions

Spray a 9×13-inch baking pan with non-stick spray. Cut bread into 1-inch cubes bread and place half in the pan.

Beat cream cheese until smooth, mix in confectioners sugar, and cinnamon until smooth. Set aside.

In a large bowl, mix milk, pumpkin purée, white sugar, vanilla and pumpkin pie spice. Pour half the mixture over the bread in baking pan. Spread cream cheese mixture evenly on top. Add the remaining bread and pour the rest of the pumpkin mixture.

Cover and place in the refrigerator for at least an hour or overnight.

Preheat oven to 350

Make the Streusel Topping. Combine flour, brown sugar, salt, rolled oats, and cinnamon. Cut in butter until it resembles pea-size crumbs. Sprinkle evenly over the top.

Bake 45-55 min. or until the top is golden brown.

Serve with pancake syrup and/or confectioners sugar sprinkled on top.

What have you been doing with your leftover pumpkin? Leave a comment below.

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Content and Photos by Misty Meadows Homestead and S.Lago © All Rights Reserved

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