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Ultra close-up macro of warm pumpkin cream cheese brioche french toast bake with golden toasted brioche edges, spiced pumpkin custard, and sweet cream cheese swirl

Pumpkin Cream Cheese Brioche French Toast Bake

The ultimate cozy fall and holiday morning breakfast! Cubes of golden, buttery brioche bread are soaked in a rich vanilla pumpkin pie spice custard, layered with sweet tangy cream cheese pockets, and baked to golden-brown puffed perfection. Drizzled with warm pure maple syrup and a dusting of powdered sugar.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Brioche & Custard Soak
  • 1 loaf (approx 14-16 oz) all-butter brioche bread or challah, cut into 1-inch cubes
  • 6 large fresh eggs, room temperature
  • 1.5 cups whole milk
  • 1/2 cup heavy whipping cream
  • 1 cup pure canned pumpkin puree (not pumpkin pie mix)
  • 1/3 cup pure maple syrup or light brown sugar
  • 2 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)
  • 1/4 tsp fine sea salt
Sweet Cream Cheese Swirl & Topping
  • 8 oz (1 block) full-fat cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp unsalted butter, melted (for brushing top)
  • 2 tbsp turbinado raw sugar or brown sugar (for crunchy crust)
  • 1/4 cup pecans or walnuts, roughly chopped (optional)

Method
 

Bread Prep & Sweet Cream Cheese
  1. Grease a 9x13-inch ceramic baking dish with butter. Arrange half of the cubed brioche bread in an even layer across the bottom of the dish.
  2. In a medium bowl, beat the softened cream cheese, powdered sugar, and 1 tsp vanilla with a hand mixer until creamy and smooth.
  3. Drop small dollops of the sweetened cream cheese evenly over the bottom layer of bread cubes, then top with the remaining cubed brioche.
Whisk Custard & Soak
  1. In a large mixing bowl, whisk together eggs, whole milk, heavy cream, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt until completely smooth and emulsified.
  2. Slowly pour the pumpkin custard evenly all over the bread cubes, pressing down gently with a spatula so every piece of brioche absorbs the custard.
  3. Let rest on the counter for 15 minutes to soak (or cover with foil and refrigerate overnight for an easy make-ahead breakfast).
Bake to Golden Puffed Perfection
  1. Preheat oven to 350°F (175°C). Brush the top bread cubes with melted butter and sprinkle with coarse turbinado sugar and chopped pecans.
  2. Bake uncovered for 40 to 45 minutes until the casserole is puffed, golden-brown on top, and the custard is set in the center (knife inserted comes out clean).
  3. Let cool 5 minutes. Dust with powdered sugar, cut into generous squares, and serve warm with pure maple syrup!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 46gProtein: 12gFat: 21gSaturated Fat: 11gCholesterol: 155mgSodium: 390mgPotassium: 240mgFiber: 2gSugar: 24gVitamin A: 5400IUVitamin C: 2mgCalcium: 140mgIron: 2.4mg

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