Ingredients
Scale
- 16 ounces cream cheese
- 1 cup powdered sugar
- 1 loaf brioche or challah bread
- 4 eggs
- 1 can (15 ounces) pumpkin puree
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 teaspoon vanilla extract
- 3 tablespoons butter, melted
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 1/4 cup milk
- 1 tablespoon butter, melted
- Maple syrup for drizzling
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish with melted butter.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth; set aside.
- In another bowl, combine melted butter, pecans, brown sugar, and salt to make the topping.
- Whisk together eggs, spices, milk, pumpkin puree, and sweetened condensed milk in a large bowl.
- Layer half of the sliced bread in the baking dish, spread half of the cream cheese filling over it, then repeat with remaining bread and filling.
- Pour the pumpkin mixture evenly over the layered bread. Sprinkle the pecan topping on top.
- Cover with foil and bake for about 40 minutes; remove foil in the last 10 minutes until golden brown.
- Let cool slightly before serving with maple syrup and powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 340
- Sugar: 22g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg