Overnight Pumpkin Cheesecake French Toast
 
 
Author:
Serves: 8-10
Ingredients:
  • 3 oz cream cheese, room temperature
  • 2 Tbsp pumpkin puree
  • ¼ cup light brown sugar
  • ¼ cup graham cracker crumbs (1-2 whole crackers)
  • 1 tsp pumpkin pie spice
  • 16 oz (1 pound) day old French or Italian Bread
  • 4 large eggs
  • ½ cup pumpkin puree
  • ⅓ cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 cups whole milk
Directions:
  1. Spray a 13x9 inch baking pan with cooking spray; set aside.
  2. In a small bowl, beat the cream cheese and pumpkin until combined. Mix in the light brown sugar, graham cracker crumbs, and pumpkin pie spice. Cut your bread into ½ inch slices, and spread the cream cheese mixture onto 1 slice and top with a second slice. You are literally making sandwiches with the bread slices and cream cheese mixture.
  3. Cut sandwiches into 4-6 chunks and place in prepared pan.
  4. In medium bowl whisk eggs. Add in pumpkin puree and light brown sugar. Whisk in the rest of the ingredients. Pour over bread chunks, pressing bread lightly with your hands to coat all pieces with egg mixture.
  5. Cover with plastic wrap and place in refrigerator for 8 hours or overnight.
  6. Preheat oven 350 degrees and bake for 35-45 minutes or until center is hot.
Recipe by tempting thyme at https://temptingthyme.com/2014/11/29/overnight-pumpkin-cheesecake-french-toast/