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cream cheese stuffed pumpkin french toast
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5 from 2 votes

Overnight Pumpkin French Toast Casserole Recipe

This Pumpkin French Toast Casserole is filled with pumpkin custard and sweetened cream cheese then topped with a sweet pecan crumble. It's a delicious fall breakfast that's perfect for making the night before.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 235kcal
Author: The Carefree Kitchen

Ingredients

  • 8 2" thick slices French Bread

Pumpkin Custard

  • 1 15-oz can Pumpkin Puree
  • ½ cup Whole Milk
  • 6 large Eggs
  • ¼ cup Sugar
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Cloves
  • teaspoon Nutmeg

Cream Cheese Filling

  • 8 oz Cream Cheese
  • ½ cup Powdered Sugar
  • ½ teaspoon Vanilla Extract

Pecan Crumble Topping

  • ½ cup Pecans
  • ½ cup Brown Sugar
  • 1 teaspoon Cinnamon
  • ½ tsp Salt
  • ¼ cup Coconut Flakes

Instructions

  • To make the pumpkin custard, combine the pumpkin puree, milk, eggs, sugar, vanilla, cloves, and nutmeg in a large mixing bowl. Use a wire whisk to beat all the ingredients together. Set aside.
  • To make the cream cheese filling, combine the soft cream cheese, vanilla, and powdered sugar in a large mixing bowl.  Mix until well combined and set aside.
  • To make the pecan crumble topping, add the pecans, brown sugar, cinnamon, salt, and coconut flakes to a food processor. Pulse until the nuts are ground but still have small pieces. Set aside.

How to Assemble the Pumpkin French Toast

  • Spray a 9"x13" baking dish with nonstick cooking spray.
  • Cut the French bread loaf into eight (8) 2" slices. Now cut those slices in half but don't cut all the way through.
  • Spread about 2 tablespoons of the cream cheese filling in between the slices of bread. Place the French toast slices into the prepared baking dish and pour the pumpkin custard over the top.
  • Cover with plastic wrap and refrigerate overnight.

To Bake

  • Preheat oven to 350 degrees F.
  • Pull the French toast from the fridge for at least 30 minutes while you preheat the oven. Sprinkle the pecan topping over the top.
  • Bake in the preheated oven for 25-30 minutes, or until golden brown. 
  • Remove from the oven and let cool slightly before serving with coconut syrup and whipped cream. Enjoy!

Nutrition

Calories: 235kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 141mg | Sodium: 215mg | Potassium: 129mg | Fiber: 1g | Sugar: 28g | Vitamin A: 245IU | Calcium: 57mg | Iron: 1.1mg