Baked Pumpkin French Toast with Ginger Orange Cream Cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 3 eggs
- 1 cup milk
- 2 tablespoons butter melted
- 8 ounces cream cheese softened
- 2 teaspoons pumpkin pie spice
- 1/3 cup powdered sugar
- fine sea salt
- 1/4 up brown sugar
- 1 teaspoon fresh orange zest
- 1 tablespoon crystallized ginger minced
- 12 slices french bread cubed
- 1/2 up pumpkin puree
- 1 teaspoon vanilla (i used vanilla bean paste)
- 1/4 up pecans roughly chopped
- Carbohydrate 41.7597732904539 g
- Cholesterol 58.1970088877417 mg
- Fat 19.6817960319841 g
- Fiber 1.45860005575607 g
- Protein 12.2063285442057 g
- Saturated Fat 11.1006499969342 g
- Serving Size 1 1 serving (206g)
- Sodium 1370.50912555983 mg
- Sugar 40.3011732346978 g
- Trans Fat 2.42040414999917 g
- Calories 389 calories
Preheat oven to 350. Grease a 9x13 pan. In the bowl of a stand-mixer fitted with the paddle attachment, beat together the cream cheese with the orange zest, ginger, and powdered sugar until smooth, scraping sides of the bowl as needed. Set aside. In a mixing bowl, whisk together the milk, pumpkin puree, eggs, butter, sugar, vanilla, and pumpkin pie spice until well combined. Place half of the bread cubes in a layer in the greased 9x13 pan. Drizzle half of the pumpkin mixture over the bread. Using a rubber spatula, spread the cream cheese mixture over top of that (it doesn't need to be perfect). Then top with the remaining bread cubes and drizzle the remaining pumpkin mixture over top of everything. Press the bread down into the liquid to saturate. Sprinkle the top of the french toast with the pecans and finish with fine sea salt. Bake 35-40 minutes, until cooked through in the center. Serve hot with pure maple syrup.
