Baked Pumpkin Cream Cheese French Toast
So easy with the best cream cheese filling! Prep the night before and bake right before serving!
I finally opened my first can of pumpkin this season! Now it definitely doesn’t feel like fall just yet as it is hitting close to 100 degrees F outside here in Southern California but still – this french toast should be made all year long.
It’s pretty much pumpkin pie in french toast form. Except it’s unbelievably easy to make.
You can even prep everything the night before, toss it in the fridge, and throw it in the oven before serving the next morning.
It’s actually better that you make it ahead of time so those little pieces of bread can soak up all that pumpkin goodness.
And those bread cubes up there – those are King’s Hawaiian rolls. AKA – the best rolls in the world. And the only rolls to use when it comes to baked french toast.
Oh and you can’t forget that oozing cream cheese filling right in the middle layer. Imagine it to be a mini cheesecake filling in the middle of your french toast.
Amazing, right? And there’s no need for syrup here. From the sweet, fluffy King Hawaiian rolls to the cream cheese filling and crumbly crumb topping, you’re set.
Just pop this baby out of the oven and serve. It’s even better when eaten right out of the baking dish too. Why waste time plating?
Baked Pumpkin Cream Cheese French Toast
Ingredients
- ¾ cup milk
- ½ cup pumpkin puree
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (12-count) package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
For the crumb topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar, packed
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, cut into cubes
- ¼ cup chopped pecans
- 2 tablespoons confectioners’ sugar
For the cream cheese filling
- 8 ounces cream cheese, at room temperature
- ⅓ cup confectioners’ sugar
- ¼ teaspoon ground cinnamon
Instructions
- In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and cinnamon on medium speed until light and fluffy, approximately 2-3 minutes; set aside.
- In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice and vanilla.
- Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling.
- Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F.
- To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
- Place into oven and bake for 35-45 minutes, or until golden brown.
- Serve immediately, sprinkled with pecans and confectioners’ sugar, if desired.
Did you make this recipe?
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Disclosure: This post is sponsored by King’s Hawaiian. All opinions expressed are my own.
This looks fantastic! I would like to take this to a brunch I’m going to. In your recipe it says bake and serve immediately. If I put it in an insulated carrier after baking and it isn’t served for 30 mins to an hour after will it get too mushy? Or will it be OK? Thanks!
Alyssa, this is really best when served immediately as sogginess can become a factor here.
Hi!!
I know for other french toasts, you are supposed to use stale or day old bread. ShouId I leave the Hawaiian sweet rolls out for a bit or use them straight from the packaging?
Thanks!!
Yes!
I wish there was another measurement of how much bread for this recipe for those of us who can’t get that brand of rolls 🙁 making this tonight was a disaster using rolls that I thought were maybe the same size?
C, you can simply eye the measurements – it’s a very forgiving recipe and you can’t really have too much or too little bread 🙂
This recipe looks and sounds delicious! I will be making it on Saturday morning. We have a girl’s night out on Friday and this will be a perfect breakfast the next day for those staying over.
wondering… If anyone had leftovers and did it taste good next day?
Hi, Chungah. I experimented with freezing this recipe and thought I’d give the results since you keep getting questions about it.
First of all, unfortunately, my results might be a touch different than others because I was not able to get the King’s Hawaiian rolls. I had to use French bread. I realize this might make the recipe completely different, but I figured I’d let you know what happened anyway! 🙂
The best results for frozen were when I cut the milk to 1/2 cup in the pumpkin mixture and made sure to COMPLETELY cover the bread. If there were pieces that weren’t covered, they had a weird texture.
Then, do not add crumb topping until right before baking. Freezing it on top makes it really gross.
Last, I baked directly from frozen for about an hour as opposed to the 45 minutes.
It still wasn’t as good as your recipe as stated above, but it was the closest out of the other options. Unfortunately, freezing it seems to make it just a teeny bit mushy on the bottom no matter what I try, but if you’re wanting to make a bunch of breakfasts ahead for busy mornings, it will do. 🙂 Hope that helps with all of the questions you keep getting about freezing.
I don’t get the MommaJax saga. She should get her own blog if she wants to publish her own recipes. Oh well, her loss…I followed your recipe exactly and it certainly didn’t have a hard layer at the bottom (yuck) and it most certainly did not need syrup. This turned out incredibly delicious – one of the best breakfasts I’ve ever made or eaten. I served it with fried ham, and eggs too – great for brunch!
I would think that peaches would also be a good substitute – even canned if you drained off the syrup. So, so good – thank you!
Just made this and we are all inhaling it! Thanks for sharing!
I made this for my family over the holidays and it was a hit !! My small town grocery store didn’t have King’s Hawaiian Rolls, so I substituted Challah rolls and it still turned out amazing. Will definitely be making this again!!
I don’t live in the states and want to try and make this recipe as it looks yummy. How big are these rolls that you say i need to use. would one long french bread be enough? thanks!
Yes, one loaf of French bread should be more than enough.
just wondered if there is a way to freeze this recipe
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
Thank you so much for your recipes!! I baked this recipe today in the morning before taking my 2 girls to school, needless to say my husband and 2 daughters (who are EXTREMELY picky) devoured it.
Jey: You should take your time to fully read the article before raising fault accusations, this lovely young lady takes HER TIME to share her recipes with all of us, and receives nothing in return for the time and love she puts into writing her blog for all us to read.
Thank you Chungah!!
I find it interesting that you think it’s OK to plagiarize recipes as your own! A disclosure of sponsorship does not provide credit to the recipe owner. I wonder how many of your recipes are not actually yours??
http://www.kingshawaiian.com/recipes/baked-pumpkin-cream-cheese-french-toast/
Jey, that link you sent me is actually me! Please check the names. They are the same! 🙂
Good for you Chungah!
shame on Jey for accusing without checking the facts!
I’m making this for a Thanksgiving Morning Brunch – can’t wait!
I find it interesting, Jey, that you chose to accuse this extraordinary chef of plagiarizing this and other recipes, given you didn’t bother fact checking first. Next time you decide to publicly point a finger at someone, try actually scrolling down to the end of the recipe. Not surprising, I see no admission that you were wrong, nor an apology. But then, bullies never do either. Many thanks for your delicious and unique recipes, Chungah. Please, keep them coming!
Wish there was a way to print out these recipes on your site???
There is a gray PRINT button in every recipe box. Simply click on this button for a printer-friendly recipe to print.
I made this over the weekend, but with a few changes based on comments. It was delicious and we are still eating the leftovers for breakfast! I have a go-to recipe for baked french toast with cream cheese, so most of my substitutions/modifications were based on that recipe. I also had 5 dozen slider rolls left over from a party, and needed recipes to use them – that was the impetus! Anyway, I placed one package of rolls face down into the 9×13 pan, without cubing them. That way the top was flat for spreading cream cheese. I filled in the spaces with other rolls, I would guess another half of a package. I made the cream cheese filling as directed, but since the rolls were not sweet like the Kings rolls, I added 1/2 c instead of 1/4 c 10x sugar. I decided not to put half the egg mixture on these rolls like the recipe said, since these rolls were going to mush much easier than Kings rolls (they are quite dense). I spread the cream cheese mixture over the top, and then poked some holes in the layer by twisting a paring knife in 12 spots or so. (Note: raisins sprinkled on this layer would probably taste great.) I also made a change with the pumpkin mixture…pumpkin purée has a mild flavor, so I switched that out to Trader Joe’s pumpkin butter. Even though this is quite “spiced” already, I did not change the spices for this recipe. I also noted multiple comments about the moistness of others’ batches when they made it, so I added more egg (my go-to recipe has 2 eggs for every 1/4 c fluid) to help it “set” better ~ I added 3 more eggs to make it 6 altogether. I then cubed enough slider rolls to fill the dish, then spread the egg mixture over the top. I used my hands to push the bread down and to make sure some egg got into the bottom layer. The cubes turned to mush instantly, which made me worried. I then foiled it and chilled overnight. The next am I heated the oven to 400f (like my go-to recipe) while sprinkling the topping over the casserole, and then baked the foiled casserole for 30 minutes. I removed the foil for the last 20-30 min ~ it puffs up and bubbles. It was really delicious, except the bottom did not get as much egg as I would have liked and was thus hard (which the family enjoyed with syrup, actually). Next time I would definitely pour a small amount of the egg mixture over the bottom before spreading the cream cheese. But there was NO mushiness anywhere, it was excellent with syrup, and I was asked to make it again for Thanksgiving (if not sooner)! Thanks!
We don’t have those rolls or the pumpkin spice here in the UK. What can I use to substitute, please?
Lauren, you can substitute a loaf of French bread, ciabatta, or any other kind of bread that you prefer.
Interested in making this for all the ladies in my sister in laws wedding on Saturday for bridesmaids breakfast while we are getting ready. I would like to make it tonight. Do you think it would be fine to soak for 2 days? or do I have to make it the night before? I just don’t want soggy toast! Recipe looks delicious! 😀
I actually haven’t tried soaking for more than 8 hours. I would leave it overnight just to be on the safe side.
Thanks for the prompt response! Looking forward to making it! 🙂
Hi,
I would like to know How you eat this baked pumpkin ? I mean, with what ?
It seems so tasty.
Thanks from France.
This is not typically served with anything else – you just eat it as is! Although a hot cup of coffee wouldn’t hurt.
Hi there!!!! Can’t wait to try this recipe!
Quick question… my mom isn’t a huge fan of pumpkin (crazy, I know) but she really wants to try this recipe out as welll. I saw your post above for the blueberry and lemon french toast, which also sounds fantastic, but she is set on making this recipe without the pumpkin puree. Is there a good substitute for the pumpkin??
Thank you!
Sidney, the blueberry lemon recipe is actually a great substitute if your mom is not a fan of pumpkin. Just be sure to add a layer of the cream cheese filling and you should be fine!
OH MY GOSH!! Yummy!!!! I tired your blueberry lemon recipe, with the addition of cream chesse and pecans….I served it to 4 adults and 2 toddlers- we have zero leftovers. Thank you so much for sharing both recipes- they made for very happy tummies over here 🙂
Thank you,
Sidney
just wondered if there is a way to freeze this recipe
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.