Pumpkin Bread French Toast is utterly delicious, delectable and delightful! Top if off with cinnamon cream cheese to achieve french toast perfection! I’m not gonna lie; this is an over the top breakfast that will make just about any crowd happy! After all, pumpkin bread is great and French toast is great and combine the two with a rich topping of flavored cream cheese and what’s not to love?
Just delectable!
I love breakfast, and it’s served any time of day around our house. Breakfast for dinner? Why not! It’s great served with some yummy peppered bacon that evens out the sweetness of the French toast. It can be made ahead of time and kept warm in the oven if you’re serving brunch to a crowd. You can even make the bread in advance and freeze it, just make sure to thaw it before preparing the French toast. The fact that you can bake the pumpkin bread ahead of time makes this an ideal Thanksgiving brunch or Christmas morning meal. Those tiny flecks of spice in the cream cheese just make it look super delicious in my book! Drizzle with a little (or a lot!) maple syrup for breakfast supremacy!
Pumpkin Bread French Toast!
This pumpkin bread is perfect for French toast because it’s not incredibly sweet and after all, you’re going to get plenty of sweetness from the toppings! I’ve been making this recipe for years, so long ago that my friend hand wrote it when she gave it to me. Yes, it’s that old!
Breakfast Perfection!
- 2 2/3 cup sugar
- 4 eggs
- 2/3 cup butter
- 1 15 oz. can pumpkin
- 3 1/3 cup flour
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp Kosher salt
- 2 tsp cinnamon
- 2/3 cup water
- 4 eggs
- 1 cup whole milk or a mixture of milk and half and half
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp Kosher salt
- Cooking spray, canola oil or butter for griddle.
- 1 8 oz. tub whipped cream cheese
- 1/2 - 3/4 cup powdered sugar (according to taste)
- 1/2 cinnamon or pumpkin pie spice
- Maple syrup; optional
- Preheat oven to 350 degrees.
- Place butter and sugar in your mixing bowl and cream mixture well.
- Add eggs, water and pumpkin and mix until well blended.
- Combine flour, baking powder, baking soda, cinnamon and Kosher salt.
- Slowly add in flour mixture and mix until well blended.
- Spray loaf pans* (see notes) with cooking spray or Baker's Joy.
- Pour batter into pan(s) and bake for approximately 45-55 minutes. Test to see if done by inserting a toothpick into the center. If it comes out clean your bread is done.
- Combine the whipped cream cheese, cinnamon or pumpkin pie spice and powdered sugar.
- Preheat the griddle to medium heat.
- Using a large bowl, beat the eggs well and add vanilla, cinnamon and Kosher salt.
- Place the bread in the egg batter and coat one side then turn over and coat the other side. I usually leave each side in about 3 seconds. Making sure the bread is well coated butyou don't want to soak it.
- Place on hot griddle 1-2 minutes per side or until nicely browned.
- Top with yummy Cinnamon Cream Cheese and maple syrup.
- Enjoy!
- *I use two 9" x 5" loaf pans because I don't like the pieces of French toast to be too large. You can use smaller loaf pans, or bake this mixture in one 9" x 5" pan depending on how large you want your toast to be. Be sure to adjust cooking time accordingly though.
You might also enjoy these other fruit-filled recipes:
Scrumptious Orange Scones
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