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Pumpkin Cream Cheese French Toast Bake with Salted Caramel Coffee Sauce


For French Toast:

  • 1 loaf Italian or French bread cubed and toasted at 300 F for 15 minutes
  • 1 8 oz plain cream cheese cubed into small pieces
  • 8 eggs
  • 1 cup milk
  • 1 15 oz can pumpkin puree
  • 1/2 cup white sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla

For Topping:

  • 1/2 cup brown sugar
  • 1/2 cup all purpose flour
  • 1 stick salted butter cold and cubed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

For Caramel Sauce:

  • 1 cup sugar
  • 2 Tbs Red Diamond Classic Blend Ground Coffee
  • 3/4 cup water
  • 5 Tbs butter cubed
  • 3/4 cup heavy whipping cream
  • 1/4 tsp vanilla
  • 1/4 tsp sea salt


For French Toast Bake:

  • Cube loaf bread into small pieces and toast in over at 300 F for 15 minutes
  • Remove from oven and place in a greased 9x13 casserole dish
  • Preheat oven to 350 F
  • In a large mixing bowl, combine eggs, milk, pumpkin puree, white sugar, cinnamon, nutmeg and vanilla
  • Cube cold cream cheese and sprinkle amongst bread cubes
  • Pour egg mixture over the bread. For best results, allow bread mixture to set in refrigerator for a few hours before baking. However, baking at this point will be fine as well.
  • Bake for 20 minutes, then add topping (below) and bake for an additional 25 minutes.

For the topping:

  • While french toast is baking, combine all topping ingredients into a large bowl.
  • Using a hand or stand mixer, combine all ingredients until a crumbly mixture forms
  • Sprinkle on top of french toast bake and bake for an additional 25 minutes.
  • Serve with Salted Caramel Coffee Sauce and enjoy!

For Caramel Sauce:

  • Line a coffee cup with a doubled coffee filter. Pour 2 Tbs of Red Diamond Classic Blend Ground Coffee into the filter.
  • Heat 3/4 cup water in saucepan on stove to boiling. Remove only 1/4 cup of water and pour over coffee grounds. Allow to steep for a few minutes until cooled down slightly.
  • While the coffee grounds are cooling, whisk sugar into remaining water and bring to a rapid boil. Cover and boil for about 6-8 minutes, or until the sugar and water begin to turn an amber brown color.
  • While the sugar mixture is simmering, remove coffee filter and grounds from coffee mug and gently squeeze the grounds to get any excess liquid out. Discard grounds and filter.
  • Very gently add cubed butter into the boiling sugar mixture, making sure not to splatter the mixture onto your hands. Whisk vigorously as the mixture will begin to bubble quickly.
  • Then slowly add in the heavy cream and whisk until foaming mostly subsides.
  • Add in vanilla, coffee and sea salt.
  • Bring mixture back to a boil to thicken, then remove from heat and allow to cool before serving.

Tried this recipe?

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