Overnight Pumpkin Cream Cheese French Toast

Overnight pumpkin cream cheese french toast has a layer of cheesecake like filling then topped with a pecan or oat streusel! 

I can never pass up an excuse for a sweet breakfast. And that is just what overnight baked french toast is. It’s basically bread pudding but you get to drizzle it with a sweet syrup and call it breakfast, yes please!

You know the point when something is baking in the oven and all the sudden you can smell the deliciousness that is in your kitchen? Well my oldest son looked at me and goes, “YUM, what is that smell?!” 🙂 He loved this breakfast. But lets get honest, it’s hard not to. You’ve got pumpkin, cream cheese filled goodness going on. Then topped with a spiced buttermilk caramel syrup, how can you not? This is the breakfast to make this fall. Kind of like “the jeans” for fall but not, cause this will not help you fit into those. But YOLO 😉 Just have a berry detox smoothie the next morning. Moderation is where it’s at! I hope you enjoy!

The caramel spiced buttermilk syrup that you drizzle on top is just the best. You can whip this up while the french toast is baking.

Here is a picture of the one I made with the pecan streusel. It was my favorite. I loved the flavor and added crunch the pecans gave it. But the oat streusel was delicious as well. Use what you like best or try half one way and half the other!

Overnight Pumpkin Cream Cheese French Toast

 

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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!

Ingredients

• 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

Instructions

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.

Notes

I made this with an oat streusel and a pecan streusel. I liked the pecan streusel best but each version was delicious.

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Spiced Buttermilk Caramel Syrup

 

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This caramel syrup is full of pumpkin pie spice making it the perfect topping to pumpkin french toast, pancakes waffles etc.

Ingredients

• 1 cup brown sugar
• ⅔ cup buttermilk
• ½ cup butter (1 stick)
• 2 Tablespoons karo syrup
• ½ teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ½ teaspoon vanilla

Instructions

1. In a medium sauce pan, combine the sugar, buttermilk, butter, karo & pumpkin pie spice.
2. Bring the mixture to a boil and boil for 3-4 minutes while stirring.
3. Remove from heat and add the baking soda & vanilla.
4. Serve over french toast, waffles etc.

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