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

Yield: 8 servings

Prep: 2 hours hours 15 minutes minutes

Cook: 45 minutes minutes

Total: 3 hours hours

So easy with the best cream cheese filling! Prep the night before and bake right before serving!

5 stars (4 ratings)

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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

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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.

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Disclosure: This post is sponsored by King’s Hawaiian. All opinions expressed are my own.