Pumpkin Cream Cheese French Toast Casserole

Pumpkin Cream Cheese French Toast Casserole

 · 16 reviews · 1.5 hours · Vegetarian · Serves 12

Ingredients

• 1 loaf cinnamon-raisin bread - cut slices into quarters
• 1 package (8oz) cream cheese - cut into 1/2 inch to 1 inch chunks
• 8 large eggs
• 1 can evaporated milk
• 1 cup canned pumpkin
• 2/3 cup brown sugar
• 1/2 cup milk
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• Powdered confectioners sugar for sprinkling on top

Instructions

1. Preheat oven to 350 degrees if you're making it right away.
2. Arrange half of your bread in a greased large baking dish. (13 x 9 inch)
3. Layer with cream cheese chunks, then remaining bread.
4. In a large bowl, whisk the eggs, evaporated milk, pumpkin, brown sugar, milk, spices and salt.
5. After it's well mixed, pour mixture over the bread.
6. Press the bread down so it's able to soak up the egg mixture.
7. Place in the fridge overnight if you're baking the next morning.
8. If you're baking now, let it soak for 15-30 minutes, or until the bread is well saturated.
9. Place in the preheated oven, covered for 40 minutes.
10. Uncover and sprinkle with pecans, bake uncovered for an additional 20-30 minutes or until golden brown. Insert a knife near the center. If it comes out clean, it's finished.
11. Let it sit for 5-10 minutes before serving.
12. Dust with powder confectioners sugar.
13. Serve with maple syrup.

CREDIT