Overnight Pumpkin Cream Cheese French Toast
Baked french toast with a cheesecake like layer topped with a pecan or oat streusel! Then topped with a spiced buttermilk caramel syrup. The perfect fall breakfast or brunch!
  • 1 loaf (14-16 ounces) french bread, cubed
  • 8 oz. cream cheese
  • ½ cup brown sugar
  • ½ teaspoon pumpkin pie spice
  • 4 eggs
  • 2 egg yolks
  • 2½ cups milk
  • 1 cup pumpkin puree
  • ½ cup sugar
  • 2 teaspoons vanilla
  • 2 teaspoon pumpkin pie spice
  • For the streusel:
  • ½ cup brown sugar
  • ½ cup flour
  • ½ cup oats or pecans, chopped
  • ½ teaspoon cinnamon
  • ½ cup butter, cold and cut up
  1. Spray 9x13 inch baking dish.
  2. Cut french bread into 1 inch cubes.
  3. Mix the cream cheese with the brown sugar and pumpkin pie spice. Using a spoon, drop small pieces of the cream cheese evenly over the bread cubes.
  4. Gently spread it out. It doesn't need to be perfect.
  5. Place remaining bread cubes over cream cheese layer.
  6. In medium mixing bowl, combine eggs, milk, pumpkin, sugar, vanilla, pumpkin pie spice.
  7. Pour evenly over bread. Press down on the bread cubes making sure they are all covered with the liquid.
  8. Cover with saran wrap and store in refrigerator overnight. Or 8 hours.
  9. For the streusel:
  10. Mix all ingredients using a pastry blender or fork till it resembles crumbs. Cover and store in the refrigerator.
  11. When ready to bake, preheat your oven to 350 degrees.
  12. Sprinkle the top of the french toast with the streusel.
  13. Bake for 45-55 minutes or until golden brown.
  14. Serve warm with spiced buttermilk caramel syrup.
I made this with an oat streusel and a pecan streusel. I liked the pecan streusel best but each version was delicious.
Recipe by Baked in AZ at https://bakedinaz.com/overnightpumpkincreamcheese/