• 1 loaf French bread sliced
  • 2 Tbsp. butter

Cream Cheese Mixture

  • 8 oz. pkg. cream cheese room temperature
  • 1/3 c. powdered sugar
  • 1 tsp. vanilla
  • dash salt

Pumpkin Mixture

  • 4 lrg. eggs
  • 1 c. half and half
  • 1/3 c. granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/2 c. pumpkin puree


Cream Cheese Mixture

  1. Beat cream cheese until smooth. Add powdered sugar, vanilla, and salt. Set aside.

Pumpkin Mixture

  1. In a separate bowl beat eggs. Add half and half, granulated sugar, salt, and all the spices. Mix together.

Assembling French Toast

  1. Spray 9 x 13 baking sheet with nonstick baking spray. Set aside.
  2. Slice French bread into about 16 slices. Divide cream cheese mixture and spread over 8 slices of bread. Top each with a second piece of bread.
  3. Set cream cheese stuffed French toast in prepared baking dish. It might be a little bit tight and you might have to squish them to get all the french toast to fit. It’s okay!
  4. Pour pumpkin/egg mixture over French toast. Slice butter and set on top of each French toast. Let sit for a few minutes then flip each French toast over
  5. Cover French toast with plastic wrap or aluminum foil and regrigerate overnight.

Baking Instructions

  1. Pre-heat oven to 400 degrees.
  2. Bake uncovered for 25-30 minutes, or until golden brown and baked though.
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