Ingredients
Scale
For the French Toast:
- 5 cups cubed French baguette
- 4 large eggs
- 1 cup whole milk
- ¼ cup half-and-half
- ½ cup canned pumpkin puree (not pie filling)
- ⅓ cup light brown sugar
- 2 tablespoon maple syrup
- 2 teaspoons vanilla bean paste (or extract)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Tiny pinch of allspice
- Pinch of salt
For the Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Drizzle:
- 4 oz cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla bean paste (or extract)
- 1 cup powdered sugar
- Additional powdered sugar, for serving
- Maple syrup, for serving
Instructions
For the French Toast:
- At least six hours before you want to bake this (overnight is ideal), slice or cube the bread.
- Butter a 2-QT casserole or baking dish and place the cubed bread in the dish.
- Whisk together the eggs, milk, half-and-half, pumpkin, sugar, syrup, vanilla, spices, and salt until everything is well combined.
- Pour the custard over the bread and gently press down to ensure that the bread is sufficiently and evenly submerged in the custard.
- Cover and refrigerate for at least six hours or overnight.
- Preheat the oven to 350°F.
For the Cinnamon Sugar Topping:
- In a bowl, whisk together the sugar and cinnamon until combined. Sprinkle liberally over the top of the chilled casserole.
- Place the casserole dish on a baking sheet and put it in the oven. Bake for 35-40 minutes or until the center is set and no longer runny and the top is crispy and golden.
- Remove from the oven and cool for a few minutes.
For the Cream Cheese Drizzle:
- While the casserole is baking, whisk together the cream cheese, milk, and vanilla in a bowl. Slowly add in the powdered sugar, starting with ½ cup, and mix until the mixture is of a drizzling consistency.
- Drizzle over the warm French toast casserole.
To Serve:
- Garnish with additional powdered sugar or maple syrup, as desired. Serve warm.