Baked Pumpkin Cream Cheese French Toast

Baked Pumpkin Cream Cheese French Toast
Chung-Ah
Meet the Chef!
Chung-Ah Rhee
With a focus on quick and easy meals, Chung-Ah is the author of the widely popular blog, Damn Delicious. While not formally trained, Chung-Ah has quickly learned the ins and outs of the kitchen through trial and error, taking her readers along for the delicious ride.
Recipe Details
Ingredients

1 Cup Milk

1/2 Cup Pumpkin Puree

3 Large eggs

2 Teaspoons Pumpkin Pie Spice

1 Teaspoon Vanilla extract

1 (12 Pack) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed

Crumb Topping: *

1/2 Cup All purpose flour

1/4 Cup Brown sugar, packed

1/2 Teaspoon Cinnamon

1/4 Cup Unsalted butter, cut into cubes

1/4 Cup Chopped pecans

2 Tablesppons Confectioners sugar

Cream Cheese Filling: *

8 Ounces Cream Cheese, room temperature

1/3 Cup Confectioners sugar

1/4 Teaspoon Ground cinnamon

Preparation
Step 1
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.
Step 2
In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice and vanilla.
Step 3
Lightly coat an 9x13 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.
Step 4
Cover and place in the refrigerator for at least 2 hours or overnight.
Step 5
Preheat oven to 350 degrees F.
Step 6
Crumb Topping:
Step 7
Combine flour, sugar and cinnamon in a small bowl
Step 8
Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
Step 9
Sprinkle the crumb topping evenly over the bread cubes.
Step 10
Place into oven and bake for 35-45 minutes, or until golden brown.
Step 11
Serve immediately, sprinkled with pecans and confectioners' sugar, if desired.
Comments
Reviews
says:
5
First, I have to say I hate it when people post recipe reviews and start with all the changes they made to the recipe, especially if it's a bad review. However, I do like recipes that come with variations, so consider this one of those. I was making this on Christmas Eve and discovered I was out of pumpkin. I added an egg, the juice and zest from one large orange, and 2 tablespoons of melted butter in place of the pumpkin. The result was amazing. I'd like to try again with the pumpkin, but I don't know if I'll be able to as the orange version was so amazing. I don't normally like to eat King's Hawaiian rolls because I find them to sweet, but they are perfect here.
says:
5
Wonderful, made for neighbors for Thanksgiving. It is so easy, and is very good! Making again for Easter breakfast
says:
5
I made this for my daughter, son-in-law and grandson this weekend. It was very delicious and filled the house with enticing aromas while it was cooking. I didn't even have to call anyone for breakfast.
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