Pumpkin season continues with this beauty of a breakfast. This recipe is incredibly easy, just 15 minutes of prep at night, then pop it into the oven the next morning for a delicious fall breakfast. Bits of cream cheese, creamy pumpkin, and all of the autumn spices flavor this challah French toast. So much goodness.
(It would be a great for a Thanksgiving brunch, just sayin’.)
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>1 loaf <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”loaf ” data-mce-bogus=”1″>challah</span></span> bread (French bread would work, too)</span>
- 8 oz. cream cheese
- 1 cup milk (I used 1.5%)
- 4 eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar + more for sprinkling
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/2 cup chopped pecans, for topping
- Grease a 9×13″ pan. Cube the bread into 1″ chunks and place in pan. Cube the cream cheese, as small as possible, and scatter throughout the bread.
- In a medium bowl, whisk together the milk, eggs, pumpkin, brown sugar, vanilla, salt, cinnamon, nutmeg, ginger, and cloves. Pour this mixture over the bread and cream cheese cubes. Cover with foil and refrigerate overnight.
- <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>Remove the pan from the refrigerator and <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”and ” data-mce-bogus=”1″>preheat</span></span> oven to 350 degrees Fahrenheit. You’ll want the pan to lose some of its chill while the oven <span class=”hiddenSpellError” pre=”oven ” data-mce-bogus=”1″>preheats</span>.</span>
- Bake the French toast for 45 minutes with the foil on.
- Remove from oven and remove foil. Sprinkle pecans and a little extra brown sugar over the top. Place back in the oven (no foil) and bake for an additional 20-25 minutes.
- Allow the French toast to cool in the pan for 10 minutes before slicing and serving with syrup.
- Store leftovers in the fridge. Reheat in oven for 15 minutes at 350.
Challah!
Cube up the challah and place in a greased 9×13″ pan. Also cube up the cream cheese and scatter throughout the bread cubes.
Stir together the milk, eggs, pumpkin, brown sugar, vanilla, salt, cinnamon, nutmeg, ginger, and cloves.
Pour the egg mixture over the bread and cream cheese. Cover with foil and place in fridge overnight. (Sorry for the low quality photos, this is what happens when I take pictures in our dim kitchen at night.)
In the morning, preheat the oven to 350. While the oven preheats, remove the pan from the fridge and allow it to lose its chill. Bake for 45 minutes with the foil on. Remove the foil and sprinkle on the pecans and a little extra brown sugar. Return to oven without the foil and bake for an additional 20-25 minutes.
Let the French toast cool in the pan for 10 minutes before slicing and serving with syrup.
P.S. Go Cubs!
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