Cinnamon Cream Cheese Stuffed Pumpkin French Toast Casserole is the ultimate in breakfast casseroles. It’s creamy, sweet, and a holiday breakfast staple.
In our home we enjoy some sort of French toast casserole for breakfast on Thanksgiving and Christmas morning. It’s the scent of warm cinnamon baking while we watch the Macy’s Thanksgiving Day Parade, or while we are unwrapping gifts on Christmas morning that gives it an extra holiday feel.
It’s just part of our tradition. I couldn’t see our holiday mornings without it. This year we are adding a new flavor twist on our favorite holiday tradition with this Cinnamon Cream Cheese Stuffed Pumpkin French Toast Casserole. Say that fast five times. Ha.
It’s a mouthful to say, and it’s a mouthful to eat, but it’s one that, if you love French toast casserole or stuffed French toast for that matter, then this is going to become your favorite.
I think we ate French toast no less than 20 times for dinner over the last couple of months while I was trying to find the one that made everyone say “this is it.”
We had a lot of really sweet, but tasty dinners that we balanced out with sausage and bacon. I finally nailed down a recipe that was perfect, and I knew that this one was it. Stuffing it with a cinnamon cream cheese is just so perfect.
I can’t believe I didn’t think of it before.
The idea came from my wanting a pumpkin French Toast casserole because Thanksgiving and pumpkin are best friends.
The stuffed part came from Kayla. She said something about those stuffed French Toasts from IHop are amazing, so why can’t you stuff this with cream cheese some how.
Well I can, I did, and you can too! You’re welcome!
This is a sweet breakfast, but it’s not as sweet as other French toast casseroles I’ve had before. I decided that the less sweet the better, that way the consumer can decide how much maple syrup they want to top it with.
I’ve used fresh ciabatta bread from Publix, but you could use any bread that you can slice up into thick chunks. You don’t need this to soak overnight (yay), it only needs two hours, but I prefer soaking overnight, because I don’t want to get up two hours early to prep this.
This would be perfect for a holiday brunch! Or just any day you feel like having a French toast casserole that’s a little extra special.
Talk about a perfect weekend breakfast! I also like to serve up French toast casseroles for birthday breakfasts because it’s an extra special breakfast. I don’t know about you, but we don’t eat this kind of breakfast on the regular.
Although wouldn’t it be nice if you could?!
CAN I USE ANY TYPE OF BREAD?
You want to choose a thick bread – like French bread, Brioche, or challah
TIPS FOR MAKING THE BEST FRENCH TOAST CASSEROLE:
- Make sure that you slice your bread thick – thin slices won’t hold up, and will get mushy.
- Slicing your bread, and leaving it out for several hours to help dry it out, before assembling is a great idea.
HOW DO YOU STORE FRENCH TOAST CASSEROLE?
For already cooked french toast casserole, allow to cool completely, and cover with foil. Store in the fridge for up to 2 days.
REHEATING FRENCH TOAST CASSEROLE?
Leave the foil covering the pan, and place into a 350 degree oven for 20 minutes, or until warmed all the way through.
HOLIDAY BREAKFAST INSPIRATIONS:
- Quick and Easy No Rise Cinnamon Rolls
- Very Berry French Toast Casserole
- Tots and Sausage Casserole
- Baked Hash Brown Cups
- 3 eggs
- ¾ cup milk
- ½ cup pumpkin puree
- 2 teaspoons Rodelle Pumpkin Spice Extract
- 16 ounces ciabatta bread, or other bread of your choice, cut into cubes
Cream Cheese Filling
- 8 ounces cream cheese, room temperature
- ⅓ cup confectioners sugar
- ¼ teaspoon cinnamon
- ¼ cup flour
- ¼ cup brown sugar, light
- ½ teaspoon cinnamon
- ¼ cup butter, room temperature
- 2 tablespoons confectioners sugar
- In a large bowl attached to a stand mixer, beat the cream cheese for two minutes, until it's nice and creamy. Beat in the cinnamon and confectioners sugar until fluffy. About two minutes. Set aside.
- In a medium bowl whisk together the eggs, milk, pumpkin puree, and pumpkin spice extract until nice and foamy on the top. Set aside.
- In an 11X7 inch baking dish spray the sides and bottom with non-stick cooking spray. Place half of the cubed bread in the bottom, and pour half the of the pumpkin mix over the top evenly. Spread the cream cheese filling over the tops. It's messy, but well worth it. It's better to dollop it all over, and then use a rubber spatula to spread it. Top the cream cheese mixture with the rest of the bread cubes, pour the remainder of the pumpkin mix over that, and using a rubber spatula, give it a good mushing down. Cover with foil and place in the fridge for two hours, or overnight.
- When ready to bake, preheat oven to 350 degrees. Make the topping by mixing the ingredients in a small bowl, and mix with your fingers until you get coarse crumbs. Sprinkle all over the top of the bread, and bake for 45 to 50 minutes. Serve immediately with warmed maple syrup.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 103mgSodium: 419mgCarbohydrates: 44gFiber: 2gSugar: 15gProtein: 10g