Print
Ingredients
Scale
- 8 slices French bread (2 inches thick)
- 1 (15-ounce) can pumpkin puree
- 1/2 cup milk
- 6 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup sweetened shredded coconut
Instructions
- Whisk together pumpkin puree, milk, eggs, sugar, vanilla, ground cloves, and nutmeg until smooth for the custard.
- In a stand mixer, mix cream cheese, powdered sugar, and vanilla until fluffy for the filling.
- Pulse chopped pecans, brown sugar, cinnamon, salt, and shredded coconut in a food processor for the topping.
- Cut French bread into slices and make an incision in each slice, then fill with cream cheese mixture.
- Place the slices in a baking dish, pour pumpkin custard over, and refrigerate overnight.
- Preheat oven to 350°F, let sit for 30 minutes, sprinkle pecan topping and bake for 25-30 minutes.
Notes
Day-old bread works best for soaking up the custard without getting mushy.
Soaking overnight enhances flavor and texture.
Other nuts or seeds can be added to the topping for variety.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 15g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg