Pumpkin French Toast Bake with Cream Cheese Recipe

Spray a 9 by 13-inch pan with cooking spray and preheat oven to 350 degrees F.

In a large bowl, add the eggs, milk, pumpkin puree, heavy cream, sugar, ½ cup brown sugar, vanilla, cinnamon, cloves and nutmeg.

Chop the bread into ¾ – 1 inch cubes and put it in the bowl with the egg mixture and toss well until all the liquid is absorbed.

In a small bowl or a food processor add the flour, brown sugar, cinnamon, and salt and mix.

Cut in the butter with a fork or pulse in the food processor for 5 to 10 seconds or until the butter and brown sugar mixture is crumbly.

Pour half the bread and egg mixture into the pan, dot in half of the cream cheese chunks, add the remaining mixture and then add the rest of the cream cheese chunks.

Cover evenly with the brown sugar-butter topping and bake for 45 to 50 minutes or until the top is crispy and the center is no longer wet.