You guys. I cannot even explain the yum factor on this one. It’s OFF. THE. CHARTS. Serious. I’ve made many overnight baked french toast recipes. Trust me, they do not compare to this one from Damn Delicious! I foresee this gorgeous E-A-S-Y dish gracing your pre-Thanksgiving table. Let’s face it. The morning of T-day, breakfast is the last thing on our minds. I usually turn into the hangry wife about 11:00 am when we are mid-cooking 10 billion things and everything is fighting for oven/stove space. Let’s remedy this situation, shall we?
Carve out (see what I did there) 15 minutes the night before T-day to put together this dish. You won’t regret it! You’ll wake up Thanksgiving morn, stick it in the oven for 45 minutes and have an ah-mazing brekky to give you strength for all that cookin’ you need to get done. Score!
I have been stressing myself out lately with things like strangers walking through our home when we aren’t there *yuck* and, you know, minor details such as not knowing when you will have to move and where you will go *double yuck.* The hubs had to talk me down big time and remind me how blessed we really are. I have a tendency to forget. And how timely with Thanksgiving and all! I just might face plant into this baked pumpkin french toast. Oh, and that cream cheese layer. Yesssss.
To help me (and you) de-stress even more, put this together the night before. I even get the topping ready beforehand. I promise you’ll wake up so thankful you have breakfast ready to go! Put on the topping, pop it in the oven and ENJOY. You’ll need that delicousness to hold you over before the turkey is ready.
What do you make for Thanksgiving? Any amazing turkeys, side dishes, appetizers, desserts I’m missing out on?! A girl’s gotta know… Here’s our roundup for Thursday:
Cheeseplate w/Prosciutto, olives, variety of crackers via Plaza Produce =)
Pita Chips w/Roasted Garlic & Rosemary Pumpkin Hummus via Pinch of Yum
2 Applewood Smoked Turkeys via the Hubs
Cranberry-Orange Sauce via Tyler Florence
Homemade Dinner Rolls via Food.com
Herb Stuffing via Rachael Ray
Onion & Gremolata Green Beans via Rachael Ray
Creamy Corn Pudding w/Herbs & Crispy Onions via Pinch of Yum
Slow Cooker Mashed Potatoes via Gimme Some Oven
Sweet Potato Souffle via Trisha Yearwood
Creamed Pearl Onions via Tyler Florence
Caramelized Brussels Sprouts w/Maple Orange Glaze via Pinch of Yum
Caramel Apple Pie Crumble via Averie Cooks
Guests are taking care of the pumpkin pie and ice cream
Oh my. I’m full already! I’m excited to celebrate and be thankful in our current home for one last Thanksgiving there. Acceptance has just begun to creep in, hopefully it will remain. I’m so grateful to have a place to call home and the friends, family and neighbors we share it with.
- For the French Toast:
- ¾ cup milk
- ½ cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 (12-count) King's Hawaiian Dinner Rolls, cubed
- For the Cream Cheese Filling:
- 8 ounces cream cheese, at room temperature
- ¼ cup powdered sugar
- ¼ teaspoon cinnamon
- For the Crumb Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar, packed
- ½ teaspoon cinnamon
- ¼ cup butter, cold & cut into cubes
- Optional Toppings: Powdered sugar, chopped pecans, whipped cream, maple syrup
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar and cinnamon on medium speed until light and fluffy, approximately 2-3 minutes; set aside.
- In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice and vanilla.
- Lightly coat a 13x9 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling.
- Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees.
- To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
- Place into oven and bake for 35-45 minutes, or until golden brown.
- Enjoy as is or with desired toppings.