Description
Hey friends, Beau here! Imagine fall wrapped in warm cinnamon and pumpkin, baked into a cozy hug. That’s this French toast—no flipping, no fuss. Just layers of custardy bread and sweet cream cheese magic, baked to golden perfection. It’s your new favorite brunch hero—perfect for lazy Sundays or when you want to impress with zero stress.
Ingredients
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1 loaf French bread, sliced (day-old or oven-dried)
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8 oz cream cheese, softened
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½ cup pumpkin purée (not pie filling)
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1 cup half & half (or ¾ cup milk + ¼ cup cream)
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4 large eggs
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½ cup brown sugar
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1 tsp cinnamon
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¼ tsp each: nutmeg, ginger, cloves
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1 tsp vanilla extract
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Pinch of salt
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Optional: powdered sugar, maple syrup, orange zest
Instructions
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Prep: Preheat oven to 350°F (175°C). Butter a 9×13 dish generously.
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Cream cheese swirl: Beat cream cheese with 2 tbsp powdered sugar, ½ tsp vanilla, and a pinch of salt. Add a bit of orange zest for brightness.
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Layer: Lay bread in dish, dollop cream cheese mixture between layers. Tear bread for texture.
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Custard mix: Whisk eggs, half & half, pumpkin, brown sugar, spices, and vanilla. Strain for a smooth pour.
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Soak: Pour over bread. Let sit 15 mins, gently press to soak all layers.
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Bake: 35–40 mins until golden and set in the center.
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Serve: Dust with powdered sugar, drizzle syrup, and add your favorite sides!
Notes
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No stale bread? Toast slices at 300°F for 10 mins.
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Vegan? Use plant milk, chia eggs, and almond cream cheese.
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Soak overnight for deeper flavor.
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Add frozen berries or swirl Nutella for a twist.
- Prep Time: 20 mins
- Cook Time: 40 mins
Nutrition
- Calories: 310 Cal per serving
- Sugar: 12g
- Fat: 16g
- Carbohydrates: 30g
- Protein: 9g