Sunday, October 11, 2015

Baked Pumpkin Cream Cheese French Toast

 Fall? Hello, Fall? Where are you?! Why are you torturing me with 90 degrees still? It's not very nice when I want to bake all of these yummy fall dishes. So I bake them anyway:)
 This casserole will change breakfast for you. Making breakfast before bed and then just popping it in the oven in the morning...YES PLEASE! I'm always worried that these overnight casseroles will be to wet and gooey for me. Not the case AT ALL. This bakes up so firm and delicious.
And aren't pumpkin and cream cheese married? They are in my book. They belong together. And they're so happy together. If you're looking for the perfect Fall breakfast look no further!      

3/4 cup milk
1/2 cup pumpkin puree
3 eggs
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/4 cup brown sugar, packed
1 (12-count) package Kings Hawaiian Sweet Dinner Rolls, cubed
  
For the crumb topping 
1/4 cup flour
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup butter, cut into cubes
1/4 cup chopped pecans (Optional. I didn't have them this time so I left them out)
2 tablespoons powdered sugar 
  
For the cream cheese filling 
8 ounces cream cheese, at room temperature
1/3 cup powdered sugar
1/4 teaspoon ground cinnamon

 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.

In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice, brown sugar and vanilla. Lightly coat a 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. Cover and place in the refrigerator for at least 2 hours or overnight.

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. You can also do this in a food processor or with a fork or pastry cutter. Place the crumb topping in the fridge until ready to bake NOT on top of the casserole, but in a separate bowl. Sprinkle the crumb topping evenly over casserole right before putting into the oven. 

Preheat oven to 350 degrees. Place into oven and bake for 35-45 minutes, or until golden brown and cooked all the way through. Serve immediately, sprinkled with pecans and powdered sugar, if desired.

Enjoy!!

8 comments:

  1. I have read many blogs in the net but have never come across such a well written blog. Good work keep it up
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  2. mmmm...... nice foood.... thanx for sharing....
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  3. This looks amazing! Pumpkin French toast, perfect for fall.

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  4. Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us. Buy Spices Online

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  5. This looks absolutely amazing! And I am certainly all for the idea of preparing it the night before and sticking it in the oven in the morning. It sounds easy and delicious! This will be a fun one to try, thanks for sharing it!

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  6. It is such a nice and explained in details, which is very easy to understandable and also helpful for all. thanks for sharing.
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  7. This recipe isn't the best way to lose weight fast, but my god, looks like is delicious, is kitchen's masterwork.

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