Let Me Tell You About This Pumpkin French Toast Bake

Alright, so here's the thing—if you ever find yourself staring into your fridge thinking "what's for breakfast that won't make me want to crawl back into bed?" this is my go-to. The first time I made Pumpkin French Toast Bake with Cream Cheese, it was purely out of desperation. Too many half-eaten loaves, one sad can of pumpkin puree, and cream cheese that was, well, on its final leg. Somehow it turned into the coziest, creamiest bake ever. It was one of those mornings where the weather's just a bit too grumpy and you need something baked, cinnamon-laced, and warm. And honestly, there's something quite satisfying about watching my family demolish a pan of this before I've even had my second coffee.

Why You’ll Love This (Or Why I Do, Anyway)

I make this every time the leaves start turning and my kitchen starts smelling like pumpkin spice candles (but, you know, better because it's edible). My family goes absolutely bonkers for this—especially my youngest, who once tried to sneak a bite before it was even out of the oven. It's a lifesaver when I want to prep something the night before and not have to think too hard in the morning. Also, if I'm being totally honest, it's perfect for using up bread that's seen better days. Oh, and that moment when you dig in and get a pocket of melty cream cheese? I mean, come on.

What You’ll Need (Plus a Few Hacks)

Bread: About 1 loaf of stale-ish brioche or challah, cut into chunky cubes. Honestly, any sturdy bread works. My grandmother swore by day-old white sandwich bread, but I've used baguette in a pinch (just don't use super fresh; it'll be mush).
Cream Cheese: 1 block (about 225g). I sometimes use the whipped kind if that's all I have—it melts faster.
Pumpkin Puree: 1 cup (canned or homemade!). Not pumpkin pie filling, though—totally different vibe.
Eggs: 4 large.
Milk: 1 cup. I've used almond milk when I was out of regular; oat milk is nice too.
Maple Syrup: ⅓ cup. Honey works in a pinch, though it's less classic.
Brown Sugar: ¼ cup. My cousin once used coconut sugar—tasted pretty good, actually.
Pumpkin Pie Spice: 2 tsp. Or cobble together cinnamon, nutmeg, and a bit of ginger if the jar’s empty.
Vanilla: 1 tsp.
Pinch of Salt.
Optional: Chopped pecans, a handful of chocolate chips, or raisins (my daughter picks them out, though).

How to Make This: My Winding Path to Deliciousness

Prep the Bread: Cube your bread and toss it in a big ol' mixing bowl. Some folks like the crusts off, but I think they add character.
Make the Filling: In another bowl, whisk the eggs, pumpkin puree, milk, maple syrup, brown sugar, pumpkin pie spice, vanilla, and salt. This is where I always forget if I added the vanilla, so I just go with what smells right.
Assemble: Pour half the bread cubes into a greased 9x13 baking dish. Dot with hunks of cream cheese (don't worry about being precise; blobs are good). Layer the rest of the bread and repeat with more cream cheese.
Soak: Pour the pumpkin mixture over everything. Give the pan a little shimmy shake to help it settle. Press the bread down gently—it’s okay if some sticks up. If it looks a bit gloopy, that's normal. I sometimes sneak a little taste of the custard at this point, just for quality control.
Let It Rest (If You Can): Cover with foil and pop in the fridge overnight, or at least an hour if you're impatient. Actually, I've baked it straight away when rushed, but the flavors don't hang out together as nicely.
Bake: Preheat oven to 350°F (180°C). Remove foil, sprinkle with pecans or chocolate chips if using, and bake for about 40-45 minutes. You want it set but still a bit wobbly in the middle. If it browns too fast, cover loosely with foil.
Cool Slightly: Let it cool for 10-15 minutes so you don't burn your tongue (I've done it, not recommend—ouch).

Things I Learned the Hard Way (Notes)

If your cream cheese is super cold, it won't dollop well. Let it sit out for a bit or microwave for a few seconds (but watch it, I once exploded a whole block—messy!).
Using really fresh bread makes the bake a bit soggy. Day-old is just right. But who plans that far ahead? Not me, usually.
The longer it sits in the fridge before baking, the more custardy it gets. I think this tastes better the next day, but my family rarely agrees.
If you forget pumpkin pie spice (guilty) just shake in a bit of cinnamon and nutmeg and call it good.

Variations I’ve Tried—Some Good, Some...Not So Much

Once swapped the cream cheese for mascarpone—expensive but oh so fancy.
Added a handful of dried cranberries for a holiday twist. Not everyone loved it, but I thought it was festive.
Tried gluten-free bread once—let’s just say it was edible, but not my proudest moment. If you have a good GF brand, let me know!
Sprinkled in chocolate chips for a dessert version (kids cheered, husband shrugged).

Equipment (and What to Do If You Don’t Have It)

Large mixing bowl: Or two, if you hate washing up as much as I do.
9x13-inch baking dish: I've made half batches in a loaf pan. Or use whatever you’ve got—just adjust the baking time a bit.
Whisk: A fork will do; actually, I've used a chopstick in a pinch. No shame.
Foil: Good for covering, but I once used a baking sheet on top—worked fine.

Pumpkin French Toast Bake with Cream Cheese

How to Store It (If You Have Any Left)

Just cover and stick it in the fridge for up to 3 days. Reheat in the microwave or, if you’re feeling fancy, in the oven. Truth be told, in my house it never lasts more than a day. You could probably freeze individual slices, but I always forget about them (then find them months later...oops).

Ways to Serve (My Family’s Quirks Included)

I love a big scoop with a drizzle of maple syrup and a dollop of whipped cream—very extra, but it’s the weekend, right? My partner puts a scoop of vanilla ice cream on his, which is a little over the top but, hey, treat yourself. Also, if you’re into savory-sweet things, a pinch of flaky salt on top is surprisingly good.

Pro Tips (Learned the Hard Way!)

Don’t try to rush the soaking time, or the middle will be weirdly dry. I once thought I could cut it to 10 minutes—nope.
If you forget to grease the dish, you’ll regret it (been there, scraping burnt bits for what felt like hours).
Letting it cool a bit makes slicing easier. I get impatient, but it’s worth it.

FAQ: Real Questions I’ve Gotten (And Not Just from My Kids)

Can I use non-dairy cream cheese? Yep! I've done it with almond-based cream cheese. It’s a little tangier, but totally works.
Is canned pumpkin okay? Absolutely. I rarely make my own. Just don't grab pumpkin pie filling by accident—totally different flavor!
How do I know it's done? The top should look toasty, the middle should jiggle just a smidge, not slosh. If you poke it and it doesn't ooze, you're golden.
Can I halve the recipe? For sure. I do this when it’s just me (and maybe a friend or two) and use an 8-inch dish. Adjust baking time by about 10 minutes less.
Why did my cream cheese disappear? Sometimes it melts right in! Try bigger chunks next time or use the block style.
Where do you get your pumpkin spice? Usually at the local market, but I've also mixed my own—[this guide](https://sallysbakingaddiction.com/pumpkin-pie-spice-recipe/) is handy.
What if my bread is too fresh? Toast the cubes in the oven for 10 minutes at 300°F. That’ll do the trick.

Random aside—if you're still reading this, you probably love a cozy morning as much as I do. If you want more autumn breakfast ideas, I actually follow [Pinch of Yum’s breakfast recipes](https://pinchofyum.com/recipes/breakfast) for inspiration sometimes. And if you need a pumpkin puree hack, [Serious Eats has a good one](https://www.seriouseats.com/homemade-pumpkin-puree-recipe) (though honestly, the canned stuff is just fine most days).

Pumpkin French Toast Bake with Cream Cheese