Description
Irresistible Pioneer Woman Pumpkin French Toast brings autumn’s warmth to breakfast tables with rich, spiced flavors. Perfectly golden slices promise a comforting morning feast you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 loaf brioche bread, sliced
- 22.5 ounces (638 grams) (1.5 cans) pumpkin puree
- 4 large eggs
- 16 ounces (454 grams) (2 packages) cream cheese, room temperature
Dairy and Sweeteners:
- 14 ounces (397 grams) (1 can) sweetened condensed milk
- 1 cup milk
- 5 tablespoons (74 milliliters) unsalted butter, melted (plus extra for greasing the pan)
- 1 cup powdered sugar
- ½ cup packed brown sugar
Spices and Toppings:
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 pinch of salt
- Maple syrup, for drizzling
Instructions
- Heat the oven to 350°F (175°C) and prepare an 8-inch by 12-inch (20 cm by 30 cm) baking dish by brushing the interior with melted butter to prevent sticking.
- Create a rich pumpkin custard mixture by whisking together pumpkin puree, sweetened condensed milk, whole milk, ground cinnamon, pure vanilla extract, large eggs, and 1 tablespoon of melted butter in a spacious mixing bowl until completely smooth. Carefully set aside a small portion of this custard for the final bread layer.
- Immerse each brioche bread slice into the pumpkin custard, thoroughly saturating both sides to ensure maximum flavor absorption. Gently arrange the soaked bread slices in a single, even layer across the prepared baking dish.
- Prepare the cream cheese layer by combining softened cream cheese and powdered sugar in an electric mixer, blending until achieving a silky, uniform consistency. Delicately spread this creamy mixture across the soaked bread, maintaining an approximate 1/4-inch (0.6 cm) thickness.
- Layer the remaining bread slices with the reserved custard, positioning them carefully atop the cream cheese layer. In a separate small bowl, combine chopped pecans, dark brown sugar, kosher salt, and 4 tablespoons of melted butter, mixing until the ingredients form a crumbly topping.
- Distribute the nutty pecan mixture evenly over the assembled casserole, ensuring comprehensive coverage. Transfer the baking dish to the preheated oven and bake for 40-45 minutes, monitoring until the surface turns a rich golden brown and the custard sets completely.
- Remove from the oven and allow the French toast casserole to cool for 10-15 minutes. Before serving, generously drizzle high-quality maple syrup over the top, creating an indulgent breakfast centerpiece.
Notes
- Let the toast rest for a few minutes after baking so the flavors can settle and blend together perfectly.
- Slice the French toast into triangles or strips for a fun, playful presentation that kids and adults will love.
- Garnish with a light dusting of powdered sugar or a drizzle of maple syrup right before serving for extra sweetness.
- Cool the baking dish slightly before removing the French toast to prevent burning your hands.
- Rotate the baking pan halfway through cooking to ensure even browning and consistent texture.
- Check the center of the French toast with a knife to make sure it’s fully cooked and not soggy in the middle.
- Use a spatula to gently lift and separate each slice when removing from the baking dish.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- Reheat in the oven or toaster oven to maintain the crispy edges and soft center.
- Experiment with different bread types like challah, brioche, or sourdough for unique flavor variations.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 466 kcal
- Sugar: 36 g
- Sodium: 282 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 133 mg