
This is a great choice for Thanksgiving or Christmas morning! It makes the whole house smell delicious!
20 slices Pepperidge Farm pumpkin spice swirl bread (perfect for holiday breakfasts!)
2 blocks Neufchatel cheese, softened
½ c. sugar or other sweetener.
12 eggs
2 c. milk
1 c. pumpkin butter (I used Kauffman’s – tastes like pumpkin pie!)
Pan spray
This recipe makes 10 large portions. Leftovers don’t last long, though!
I love when a new flavor of swirl bread appears. It means another variation on the cheese stuffed French toast my kids love so much.
Mix softened cream cheese and sugar.

Spray 2 baking dishes (13 x 9). Place bread in dishes to adjust fit.

Spread all 20 slices of bread with cream cheese mixture.

Top each bottom slice with pumpkin butter.

Place top slice on each portion.
Whisk eggs and milk.
Pour slowly, evenly over bread, being careful not to leave any dry spots.

Bake at 350F for 30 minutes.
No syrup or topping required. You can top with powdered sugar for appearance, but it is sweet enough without.
Once it has cooled, I place it in a tupperware and everyone eats it as they get up. No need to reheat. It’s delicious cold too!
All I can say is YUMMMM.
Like this:
Like Loading...