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- 1 (14 oz) loaf of challah or brioche bread, cut into 1-inch cubes - 1 cup canned pumpkin puree - 8 oz cream cheese, softened at room temperature - 4 large eggs - 2 cups whole milk - 1/2 cup packed brown sugar - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon sea salt - 1/2 cup chopped pecans (optional, for added crunch) - Maple syrup, for drizzling upon serving The main ingredients give this dish its rich and creamy texture. The bread soaks up all the flavors. Canned pumpkin puree adds a sweet, earthy taste. Cream cheese makes it smooth and creamy. For flavor, we use eggs and whole milk. They create a custard that binds the bake. Brown sugar adds sweetness while spices like cinnamon and nutmeg bring warmth. Ginger gives a little kick. Sea salt balances the sweet notes. If you want extra crunch, pecans are a great choice. They add texture and a nutty flavor. Drizzling maple syrup on top adds sweetness when serving. - Preparing the Baking Dish: Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish with non-stick spray or butter. This step helps the bake not stick. - Cubing the Bread: Take your challah or brioche bread and cut it into 1-inch cubes. The cubes should be even for better soaking. Spread them evenly in the greased dish. - Mixing Cream Cheese and Pumpkin: In a large bowl, beat the softened cream cheese until smooth. Add the canned pumpkin puree and mix until blended well. - Adding Sugars and Spices: Next, add brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until you have a creamy mixture. - Layering the Bread and Cream Mixture: Pour the creamy pumpkin mixture over the bread cubes. Make sure each piece is coated well. Toss gently with a spatula or your hands. If using pecans, sprinkle them on top for crunch. - Preparing the Egg and Milk Mix: In a separate bowl, whisk the remaining eggs with milk and a sprinkle of cinnamon. This mix adds richness to the bake. Pour it evenly over the bread and cream cheese mix. - Soaking Period: Room Temp vs. Overnight: Let the mixture rest for at least 20 minutes at room temperature. For a deeper flavor, cover and refrigerate it overnight. This helps the bread soak up all the flavors. - Baking Instructions: Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil. Bake for another 15-20 minutes until golden brown and set. - Cooling and Slicing the Bake: Once baked, let it cool for a few minutes. Then slice into squares for serving. - Toppings and Garnishes: Serve warm, drizzled with maple syrup. For an extra touch, dust with cinnamon or add a dollop of whipped cream. Enjoy! - Recommended Soaking Times: Soaking the bread for at least 20 minutes is key. This time lets the bread soak up the creamy pumpkin mix. If you want even more flavor, cover it and let it sit in the fridge overnight. This extra soak allows the spices to deepen and the bread to become very soft. - Oven Temperature Tips: Preheat your oven to 350°F (175°C). This temperature is perfect for baking. It cooks the inside well while giving the top a nice golden crust. If you see the top browning too fast, cover it with foil to prevent burning. - Ideal Pairings with Pumpkin Cream Cheese French Toast Bake: Serve this dish warm with maple syrup drizzled on top. A sprinkle of powdered sugar adds a sweet touch. Fresh fruit like sliced bananas or berries on the side brightens the plate. For a nutty crunch, add a handful of chopped pecans. - Presentation Ideas: Slice the bake into squares and serve on individual plates. A dollop of whipped cream on top makes it look fancy. Garnish with a sprinkle of cinnamon for color and a touch of flavor. This makes every bite special and inviting. {{image_4}} You can change this dish in fun ways. Adding chocolate chips makes it sweet and rich. You could also add fresh fruit like apples or bananas. They will add a fresh taste and a nice texture. Different types of bread can change the feel of the bake too. While challah or brioche works great, you can try sourdough or whole wheat. Each type brings a unique taste. Just make sure it is sturdy enough to soak up the mix. If you need gluten-free options, use gluten-free bread. There are many tasty kinds available. Just check the label to ensure it works for your diet. For a dairy-free version, swap the whole milk for almond or oat milk. Use a dairy-free cream cheese too. These changes keep the creamy texture while making it suitable for those who avoid dairy. To keep your Pumpkin Cream Cheese French Toast Bake fresh, store it properly. - Refrigeration Guidelines: Place leftovers in an airtight container. They stay good for up to 3 days in the fridge. Make sure to cool it first before sealing. - Freezing Tips: If you want to save some for later, wrap portions tightly in plastic wrap. Then, place them in a freezer bag. You can freeze it for up to 2 months. Just remember to label the bag with the date. When you are ready to enjoy your leftovers, reheating is key. - Oven vs. Microwave: The oven gives the best results. Preheat it to 350°F (175°C). Place the bake in a baking dish and cover it with foil. Heat for about 15-20 minutes until warm. If you use the microwave, cut a piece and heat it for 30-60 seconds. Check to make sure it heats evenly. Can I make this recipe ahead of time? Yes, you can prepare this bake the night before. Just soak the bread and mixture in the fridge. The next day, you bake it fresh. Is it necessary to use challah or brioche bread? While challah and brioche give the best texture, you can use other bread. French bread or even Texas toast works well too. What can I do with leftover pumpkin puree? Leftover pumpkin puree is great in smoothies, pancakes, or muffins. You can also freeze it for later use. Can I use different types of cheese? You can try mascarpone or ricotta for a twist. These cheeses will add a different flavor to your bake. How can I make this vegan-friendly? To make it vegan, use plant-based cream cheese and milk. Substitute eggs with flax eggs or silken tofu blended smooth. You’ve learned how to make a delicious Pumpkin Cream Cheese French Toast Bake. We covered the best ingredients, steps for preparation, and tips for serving. Remember, soaking time and the choice of bread can change everything. Try variations to fit your taste. Storing and reheating your leftovers will keep the flavor alive. I hope you feel excited to create this tasty dish! Enjoy the cozy flavors this recipe brings to your kitchen.

Pumpkin Cream Cheese French Toast Bake

Indulge in the ultimate comfort food with this Pumpkin Cream Cheese French Toast Bake, perfect for autumn mornings! This easy and delicious recipe combines creamy pumpkin, rich cream cheese, and fluffy challah bread for a breakfast treat everyone will love. Make it ahead and let it soak up all the flavors for an even better taste. Click to explore the full recipe and impress your family with this festive dish!
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Ingredients
  

1 (14 oz) loaf of challah or brioche bread, cut into 1-inch cubes

1 cup canned pumpkin puree

8 oz cream cheese, softened at room temperature

4 large eggs

2 cups whole milk

1/2 cup packed brown sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon sea salt

1/2 cup chopped pecans (optional, for added crunch)

Maple syrup, for drizzling upon serving

Instructions
 

Prep the Bread: Start by preheating your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with non-stick spray or butter. Evenly distribute the cubed challah or brioche bread in the bottom of the dish, ensuring it's spread out to allow for even soaking.

    Prepare the Cream Cheese Mixture: In a large mixing bowl, use a hand mixer or a whisk to beat the softened cream cheese until it is smooth and creamy. Then, add the canned pumpkin puree, packed brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend these ingredients together until you achieve a well-combined and silky mixture.

      Combine and Layer: Gently pour the creamy pumpkin mixture over the bread cubes, making sure to coat each piece thoroughly. Using a spatula or your hands, carefully toss the bread until it's evenly coated. If you choose to include pecans, sprinkle them evenly across the top of the bread mixture for a delightful crunch.

        Prepare the Egg Mixture: In a separate bowl, crack the remaining eggs (if any) and whisk them together with the milk and an extra sprinkle of cinnamon. This flavorful mixture will add richness to the bake. Pour this liquid evenly over the bread and cream cheese combination, ensuring the bread absorbs the custard.

          Soak: Allow the mixture to rest for at least 20 minutes at room temperature. For an even deeper flavor, cover and refrigerate it overnight. This soaking period helps the bread absorb all the delicious flavors and custardy goodness.

            Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then carefully remove the foil. Continue baking for an additional 15-20 minutes until the top is golden brown and a knife inserted in the center comes out clean.

              Serve: Once done, remove the bake from the oven and let it cool for a few minutes before slicing into squares. Serve warm, drizzled with warm maple syrup and a light dusting of cinnamon for an extra special touch.

                Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 8-10

                  - Presentation Tips: Consider serving the slices on individual plates, garnished with a sprinkle of powdered sugar and a few extra pecans for added texture. A dollop of whipped cream on the side would elevate the dish beautifully!