Prep Time: 15mins. ❖ Cook Time: 45-55mins. ❖ Serves: 10-12

“Tis the season!” This dish is great to prepare the day before. Then bake the next morning. It fills your house with the smells of Fall. It’s a huge hit on these brisk October mornings.


  • 1 loaf sweet french bread, preferably day-old* (cubed or torn into 1” pieces)
  • 1 can pumpkin puree (15oz.)
  • 8 eggs
  • 1 C. milk
  • 5 oz. (1⁄2 can) evaporated milk
  • 1⁄2 C. sugar
  • 1⁄2 tsp. ginger
  • 1⁄2 tsp. nutmeg
  • 1⁄2 tsp. allspice
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1⁄8 tsp. salt

Cream Cheese Filling

  • 8 oz. cream cheese, softened
  • 1⁄2 C. powdered sugar
  • 1⁄4 tsp. ground cinnamon

Pecan Crumb Topping

  • 1⁄4 C. all-purpose flour
  • 1⁄4 C. brown sugar
  • 1⁄4 C. butter, cubed
  • 1⁄4 tsp. ground cinnamon
  • 1⁄4 C. chopped pecans


  1. Prepare a 9×13” baking dish (or 2 9” pie plates) with non-stick cooking spray.
  2. In a medium bowl, mix cream cheese until light and fluffy. Add remaining ingredients, whipping until thoroughly combined. Set aside.
  3. In large mixing bowl combine pumpkin, eggs, milks, sugar, spices, vanilla extract and salt. Mix thoroughly with a whisk or hand mixer.
  4. Add bread and toss to combine thoroughly.
  5. Pour 1⁄2 of custard/bread mixture into baking dish and smooth out evenly.
  6. Spread cream cheese filing evenly over the custard. Then top with with remaining custard mixture.
  7. Cover with plastic wrap and rest in refrigerator overnight.
  8. Preheat oven to 350º F. Remove wrap. Top with Pecan Crumb Topping and bake for 45-55 minutes or until set.
  9. Serve hot with maple syrup or a dusting of powdered sugar!

*Cook’s Note: We like to use the sweet french bread from the bakery at your favorite grocery store. Alternatively, you can use buttermilk bread.