Oven Baked Pumpkin Cream Cheese French Toast Recipe

Are you looking for easy no fail recipes for the fall and up coming holidays? Well I am certain you will love my Oven Baked Pumpkin Cream Cheese French Toast which is the ultimate comfort food. I love this recipe because it’s perfect for the holidays when you are expecting a lot of guests or just a few.

This recipe will make almost 2 small loafs of french toast and left overs can be kept in the fridge for up to 3 days. This is also a super easy recipe to make.

If you like pumpkin recipes you will love my Easy Pumpkin Cream Cheese Bread Pudding baked in ramekins or my 3 Ingredient Pumpkin Pie.

Oven Baked Pumpkin Cream Cheese French Toast Recipe #holidays #pumpkin #recipe #fallrecipes

Oven Baked Pumpkin Cream Cheese French Toast Recipe
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Ingredients
  1. 8oz cream cheese soften at room temperature
  2. 8 slice of your favorite thick bread (there will be extra mixture left over to use withing 3 days)
  3. 1 cup sugar
  4. 3 large eggs
  5. 1- 1/2 cups of heavy whipping cream
  6. 1 cup of Libby’s Easy Pumpkin Pie Mix in a can (*This is the one with all of the spices added already)
  7. 1 can of Reddi-Wip (cream topping)
  8. Cinnamon
  9. Flat baking sheet lightly greased with butter (cookie pan will work just fine)
Instructions
  1. First preheat the oven at 350 degrees.
  2. Next in a separate large bowl, cream together cream cheese and sugar until it looks fluffy.
  3. Beat in 3 large eggs until they are very smooth, then while beating slowly add 1 -1/2 cups of heavy whipping cream and 1 cup of Libby’s Easy Pumpkin Pie Mix.
  4. Now dip the bread into the mixture 1 at a time coating both sides and lay flat on the baking pan.
  5. Sprinkle each piece of bread with Cinnamon.
  6. Place in the oven at 350 degrees for about 30 minutes until golden brown.
  7. 7. Remove from oven and serve it topped with Reddi-Wip while is it still hot. This creates a yummy cream sauce that taste amazing on this french toast.
  8. 8. Recipe serves a lot. So use what you need now and store the rest in the fridge for up to 3 days.
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Comments

  1. Hindy Pearson says:

    This looks so delicious, can’t wait to try it. I’m a big fan of french toast, but I’m not very creative with it. This recipe will change all that.

  2. This looks so delicious. I am going to make it. I love Pumpkin and Cheesecake together.

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