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Overnight Pumpkin French Toast

Name: Overnight Pumpkin French Toast
Prep time: 15 min
Total time: 13 h
Yield: 12
Ingredients: 8 cups cubed (1-inch) soft French bread (about 10 oz); 6 eggs; 2 1/2 cups half-and-half; 1 cup packed brown sugar; 1 cup canned pumpkin (not pumpkin pie mix); 4 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 2 teaspoons vanilla; 4 oz (from 8-oz package) cream cheese, softened; 1/4 cup real maple syrup; 1/2 cup heavy whipping cream; 1/2 cup chopped pecans, lightly toasted

1 Ratings

1 Reviews

Kitchen Tested

Prep 15 min
Total 13 hr 0 min
Servings 12

Our kitchen experts tried to make a pumpkin spiced latte but got confused and made French toast instead. Well, at least that’s what this yummy breakfast tastes like. The homey scent of pumpkin pie spices will flood your kitchen as this overnight breakfast bakes, and when it’s out of the oven it gets finished with a maple and cream cheese topping. In short, it’s the entire season of autumn baked into a 13x9.

By Tablespoon Kitchens

Updated October 4, 2019

Ingredients

8 cups cubed (1-inch) soft French bread (about 10 oz)
6 eggs
2 1/2 cups half-and-half
1 cup packed brown sugar
1 cup canned pumpkin (not pumpkin pie mix)
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 teaspoons vanilla
4 oz (from 8-oz package) cream cheese, softened
1/4 cup real maple syrup
1/2 cup heavy whipping cream
1/2 cup chopped pecans, lightly toasted

Steps

1

Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
2

Place bread cubes in dish. In large bowl, beat eggs, half-and-half, brown sugar, pumpkin, pie spice, salt and vanilla with whisk until smooth; pour over bread cubes. Using back of spoon, gently press down on mixture to coat bread cubes. Cover tightly; refrigerate 8 hours or overnight.
3

Heat oven to 400°F. Uncover dish; bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
4

Meanwhile, in medium bowl, beat cream cheese and maple syrup on medium speed about 1 minute or until smooth. Add whipping cream; beat 1 to 2 minutes or until mixture is smooth and forms soft peaks.
5

Cut into 12 squares (4 rows by 3 rows). Top with dollop of whipped cream cheese mixture and a tablespoon of pecans.

Go with a soft bread as opposed to hard-crusted bread, like a baguette, for a more tender, better French toast.
Extra canned pumpkin can be frozen up to 2 months for future pumpkin endeavors down the road.