Pumpkin Pie Baked French Toast with Cream Filling and Crumble Topping
Ingredients and Instructions:
1½ loaves of sourdough bread, cubed
2 cups half and half
1 cup of milk
8-ounce packages of cream cheese
2 cups of pumpkin or butternut squash purée
3 teaspoons pumpkin pie spice
¼ cup confectioner's sugar
1 teaspoon pure vanilla extract
In a large bowl beat eggs; add half and half, milk, pumpkin, pumpkin pie spice, and vanilla. Mix well. Stir in cubed sourdough bread, allowing bread to soak up milk and egg mixture while you prepare crumb topping and cream cheese filling.
Beat together cream cheese, confectioner's sugar and egg. Set aside.
Preheat oven to 350 degrees.
Spray 12 round ramekins with non-stick cooking spray. Scoop out soaking bread into the ramekin about 1/3 full. Drop 1 tablespoon cream cheese
filling over the bread. Scoop remaining soaking bread over the top of the cream cheese. Sprinkle the top with the crumb topping.
Bake 45 minutes or until golden brown. Let rest 5 minutes before serving. Serve with whipped cream on top and a side of maple syrup
¼ cup all-purpose flour
¼ cup butter, cut into cubes
¼ cup brown sugar
¼ cup pecan nuts, chopped, optional
1 teaspoon cinnamon
Combine all ingredients to form crumb topping. Set aside in the refrigerator until needed.