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Blog: Baked Cream Cheese French Toast

Baked Cream Cheese French Toast

Posted by: Chung-Ah Rhee

I finally opened my first can of pumpkin this season! Now it definitely doesn’t feel like fall just yet as it is hitting close to 100 degrees F outside here in Southern California but still – this french toast should be made all year long.

 

It’s pretty much pumpkin pie in french toast form. Except it’s unbelievably easy to make. It’s actually better that you make it ahead of time so those little pieces of bread can soak up all that pumpkin goodness.

 

Oh and you can’t forget that oozing cream cheese filling right in the middle layer. Imagine it to be a mini cheesecake filling in the middle of your french toast. Amazing, right? And there’s no need for syrup here. From the sweet, fluffy King Hawaiian rolls to the cream cheese filling and crumbly crumb topping, you’re set.

 

Just pop this baby out of the oven and serve. It’s even better when eaten right out of the baking dish too. Why waste time plating?

 

 

Ingredients

 
1 Cup Milk
 
1/2 Cup Pumpkin Puree
 
Large eggs
 
2 Teaspoons Pumpkin Pie Spice
 
1 Teaspoon Vanilla extract
 
1 (12 Pack) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
 
Crumb Topping: *
 
1/2 Cup All purpose flour
 
1/4 Cup Brown sugar, packed
 
1/2 Teaspoon Cinnamon
 
1/4 Cup Unsalted butter, cut into cubes
 
1/4 Cup Chopped pecans
 
2 Tablesppons Confectioners sugar
 
Cream Cheese Filling: *
 
8 Ounces Cream Cheese, room temperature
 
1/3 Cup Confectioners sugar
 
1/4 Teaspoon Ground cinnamon
 

 

Preparation

 
Step 1
In bowl of an electric mixer fitted with paddle attachment, beat cream cheese, sugar and cinnamon on medium speed until light and fluffy, approximately 2-3 minutes; set aside.
 
Step 2
In a large glass measuring cup or another bowl, whisk together milk, pumpkin puree, eggs, pumpkin pie spice and vanilla.
 
Step 3
Lightly coat an 9x13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Pour half of the pumpkin puree mixture evenly over the top. Spread cream cheese filling in an even layer. Top with remaining bread cubes and pumpkin puree mixture to completely cover the filling.
 
Step 4
Cover and place in the refrigerator for at least 2 hours or overnight.
 
Step 5
Preheat oven to 350 degrees F.
 
Step 6
Crumb Topping:
 
Step 7
Combine flour, sugar and cinnamon in a small bowl
 
Step 8
Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
 
Step 9
Sprinkle the crumb topping evenly over the bread cubes.
 
Step 10
Place into oven and bake for 35-45 minutes, or until golden brown.
 

Step 11
Serve immediately, sprinkled with pecans and confectioners' sugar, if desired.

 

Chung-Ah
Meet the Chef!
Chung-Ah Rhee
With a focus on quick and easy meals, Chung-Ah is the author of the widely popular blog, Damn Delicious. While not formally trained, Chung-Ah has quickly learned the ins and outs of the kitchen through trial and error, taking her readers along for the delicious ride.