Make Ahead Stuffed Pumpkin Spice French Toast is a delicious breakfast that’s prepared the night before & made with pumpkin bagels and pumpkin spice cream cheese.
Warning: not only has my blog been saturated with pumpkin-everything lately, I’m not done! I have roasted yet another pumpkin and its just waiting for me to use up in the refrigerator! I. Just. Can’t. Stop.
I went a little overboard with pictures on this post because I wanted to walk you through the steps and for whatever reason, I was shutter-happy that day. The foundation of this glorious, decadent, rich, delicious, and oh-so-naughty french toast is the combination of Trader Joe’s Pumpkin Bagels and their Pumpkin Cream Cheese Spread. If you haven’t yet tried either of these, you’re missing out. Now, if you don’t have a TJ’s nearby, you can substitute out with other brands or even stick with plain bagels and cream cheese, but I won’t be able to guarantee that the final product is as wonderful as mine!
I felt compelled to take a photo of my eggs and milk because I use the very best and its reflected in the taste. The eggs are from a co-worker’s farm and they come from very happy local Oregon chickens. The milk is grass fed Jersey cow milk and is definitely worth the higher cost. Like I’ve said before, I haven’t bought an item of clothing in like a year, but I’ll definitely splurge on good food! For this recipe, I also used fresh pumpkin that I had roasted myself, but you can definitely use the stuff from the can.
You start by cutting all of your bagels into chunks and spreading half in a buttered baking dish.
Dot with that pumpkin cream cheese. Use all of it. You won’t regret it.
Then top with the remaining bagel chunks.
Next, you mix the eggs, milk, pumpkin puree, pumpkin pie spice, and some maple syrup together. Mix it well so you don’t end up with white and yellow chunks from the egg. Pour all of it over your bagels and stick it in the frig overnight so the bagels can absorb all of the liquid.
Bake it the next morning and fill your house with the aroma of pumpkin spice.
I like to add just a bit more maple syrup. Oh, this breakfast is heavenly.
This is such a great breakfast for this time of year, and anything make-ahead is absolutely the best!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
- 1 tablespoon butter
- 15 ounces bread (I used 5 pumpkin spiced bagels), cut into chunks
- 8 ounces cream cheese (I used pumpkin spice flavor)
- 1 cup pumpkin puree (I roasted my own)
- 8 eggs
- 1 cup milk
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla
- 1 teaspoon pumpkin pie spice
- Grease casserole dish with butter. Place half the cut up bagels in the dish. Dot with cream cheese. Cover with remaining bagels.
- In separate bowl, whisk pumpkin puree, eggs, milk, maple syrup, pumpkin pie spice, and vanilla. Pour over bread mixture. Cover tightly with plastic wrap and refrigerate over night.
- Preheat oven to 325 degrees F.
- Bake uncovered for 45 minutes or until golden brown.
- Top with pure maple syrup.