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Nothing says cozy like a Pumpkin Cream Cheese French Toast Casserole. Imagine waking up to the aroma of cinnamon and nutmeg wafting through your home. This dish combines the creamy goodness of cream cheese with the rich flavors of pumpkin puree. Perfect for a lazy weekend brunch or a holiday breakfast, this casserole is easy to make and even easier to devour. Let's dive into this comforting, autumn-inspired treat.
The name of the recipe: Pumpkin Cream Cheese French Toast Casserole Recipe
Ingredients:
- 1 loaf cut into cubes french bread
- 8 oz softened cream cheese
- 1 cup pumpkin puree
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 6 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt.
- In a baking dish, layer half of the bread cubes. Drop spoonfuls of cream cheese over the bread. Top with remaining bread cubes.
- Pour the pumpkin mixture evenly over the bread and cream cheese. Press down slightly to ensure the bread absorbs the mixture.
- Bake for 45 minutes or until the top is golden brown and the center is set.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need for This Delicious Casserole
What you will need to make Pumpkin Cream Cheese French Toast Casserole
- French bread: Provides a sturdy base that soaks up the pumpkin mixture, creating a rich, custardy texture.
- Cream cheese: Adds a creamy, tangy layer that complements the sweetness of the pumpkin and spices.
- Pumpkin puree: Infuses the dish with a warm, earthy flavor, perfect for autumn mornings.
- Milk and heavy cream: Combine to create a rich, velvety custard that binds the casserole together.
- Sugar: Sweetens the mixture, balancing the spices and enhancing the pumpkin's natural sweetness.
- Eggs: Act as a binder, giving the casserole structure and a fluffy texture.
- Vanilla extract: Adds a warm, aromatic note that enhances the overall flavor profile.
- Cinnamon and nutmeg: Provide the classic fall spice combination, adding depth and warmth to the dish.
Essential Tools and Instruments
What tools/instruments will be needed to make Pumpkin Cream Cheese French Toast Casserole Recipe
- Mixing bowl: Essential for combining the pumpkin mixture ingredients smoothly and evenly.
- Whisk: Helps blend the eggs, milk, cream, and spices thoroughly.
- Baking dish: Holds the layered bread and cream cheese, ensuring even baking.
- Measuring cups: Ensures precise measurements of milk, cream, sugar, and pumpkin puree.
- Spatula: Useful for pressing down the bread to absorb the pumpkin mixture.
Pumpkin Cream Cheese French Toast Casserole
A delicious and creamy French toast casserole perfect for fall mornings.
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Equipment
- Baking Dish
- Mixing bowl
- Whisk
Ingredients:
Main Ingredients
- 1 loaf French bread cut into cubes
- 8 oz Cream cheese softened
- 1 cup Pumpkin puree
- 1 cup Milk
- 1/2 cup Heavy cream
- 1/2 cup Sugar
- 6 Eggs
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Salt
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt.
- In a baking dish, layer half of the bread cubes. Drop spoonfuls of cream cheese over the bread. Top with remaining bread cubes.
- Pour the pumpkin mixture evenly over the bread and cream cheese. Press down slightly to ensure the bread absorbs the mixture.
- Bake for 45 minutes or until the top is golden brown and the center is set.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
For an extra touch, drizzle with maple syrup or sprinkle with powdered sugar before serving.
Read more: Pumpkin French Toast Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 8gCholesterol: 150mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 5000IUVitamin C: 2mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap and refrigerate overnight.
- When ready to bake, remove from fridge, let sit at room temperature for 30 minutes, then bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly in plastic wrap, then cover with aluminum foil.
- Freeze for up to 2 months.
- To bake, thaw in the fridge overnight, then bake as directed.
For an extra layer of flavor, try adding a handful of chopped pecans or walnuts to the casserole before baking. It adds a delightful crunch and complements the pumpkin and cream cheese perfectly.
Frequently Asked Questions
FAQ:
Can I prepare this casserole the night before?
Yes, assemble it the night before, cover, and refrigerate. Bake in the morning.
Can I use a different type of bread?
Sure, brioche or challah works great too.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze after baking. Thaw in the fridge overnight, then reheat.
What toppings go well with this dish?
Maple syrup, powdered sugar, or whipped cream are delicious options.
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