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+ servings

Pumpkin Cobbler French Toast Casserole

A delicious breakfast casserole everyone will love. The casserole needs to be made the night before baking.
Course Breakfast
Keyword Breakfast, Breakfast Bake, French Toast, maple syrup, Pumpkin Cobbler Bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Lynn / Turnips 2 Tangerines


  • 7 to 10 cups cubed pumpkin cobbler bread
  • 1/3 cup golden raisins
  • 1/4 cup chopped pecans
  • 4 ounces  cream cheese, softened
  • 1 cup warm heavy whipping cream, 70 to 80 degrees
  • 1/4 cup pure maple syrup
  • 6 eggs
  • 1/2 teaspoon  vanilla extract
  • 1/4 teaspoon ground pumpkin pie spice
  • 1/8 teaspoon  salt
  • maple syrup for serving


  • Place bread in a greased 2 quart baking dish; press down gently. Sprinkle golden raisins over cubed bread.
  • In a small bowl, beat the cream cheese until fluffy. Gradually beat in warm whipping cream and maple syrup; mix well.
  • Whisk together eggs, vanilla, pumpkin pie spice and salt; add to cream cheese mixture. Whisk together.
  • Pour evenly over the bread; lightly press egg mixture into bread with spatula. Cover; refrigerate for 8 hours or overnight.
  • Remove baking dish from the refrigerator 30 minutes before baking.
  • Bake, covered at 375 for 25 minutes.
  • Uncover; bake 20 to 25 minutes longer or until center is set and the top is golden brown.