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Ingredients
Scale
- 1 (16 oz) loaf of French bread, day or two old, cut into 1/2-inch cubes
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup light brown sugar
- 3 teaspoons pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1 cup half and half, room temperature
- Maple syrup for serving
- 6 oz. full-fat brick-style cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup light brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/3 cup chopped pecans
Instructions
- Prepare the pecan streusel topping by mixing flour, brown sugar, cinnamon, and chopped pecans with melted butter.
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Make the cream cheese filling by blending cream cheese, granulated sugar, and vanilla extract until smooth.
- For the custard base, combine pumpkin puree, light brown sugar, pumpkin pie spice, vanilla, salt, eggs, and half and half.
- Toss custard mixture with the cubed French bread until fully coated.
- Fill muffin cavities with the mixture, making a dent for the cream cheese filling.
- Add cream cheese filling into each muffin and layer with remaining bread mixture.
- Top with pecan streusel and bake for 30-35 minutes, until golden brown.
- Cool in the pan for 10 minutes before transferring to a plate and serving with maple syrup.
Notes
Use bread that’s a couple of days old for optimal soaking.
Room temperature ingredients combine better for a light texture.
Chill the streusel topping for a crispy finish.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg