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Overnight Pumpkin French Toast

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Overnight Pumpkin French Toast
  • Prep 15 min
  • Total 13 hr 0 min
  • Servings 12
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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 Oct 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.

Expert Tips

  • tip 1
    Go with a soft bread as opposed to hard-crusted bread, like a baguette, for a more tender, better French toast.
  • tip 2
    Extra canned pumpkin can be frozen up to 2 months for future pumpkin endeavors down the road.

Nutrition Information

370 Calories, 19g Total Fat, 9g Protein, 41g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Square
Calories
370
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
130mg
44%
Sodium
360mg
15%
Potassium
250mg
7%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
6%
Sugars
27g
Protein
9g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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