Pumpkin French Toast Bake with Cream Cheese Filling

Directions

1. In a mixing bowl using an electric mixer or stand mixer with paddle, beat the room-temperature cream cheese until smooth. Add powdered sugar and mix thoroughly, then add vanilla extract and blend until creamy and free of lumps. Set aside.
2. In a small bowl, combine the melted butter with the chopped pecans, stirring to coat. Add packed brown sugar and a pinch of salt, mixing until evenly distributed. Set aside.
3. Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray.
4. In a large bowl, whisk together the eggs, cinnamon, pumpkin spice, and vanilla extract. Pour in the milk, pumpkin puree, sweetened condensed milk, and melted butter, whisking until the custard is smooth and all ingredients are well combined.
5. Take a slice of Brioche or Challah bread and dip it into the pumpkin custard, turning to coat both sides. Place it in the prepared baking dish. Continue with enough slices to cover the bottom of the pan.
6. Spread the reserved cream cheese filling evenly over the bread layer.
7. Dip the remaining bread slices in the custard and arrange them on top of the cream cheese layer.
8. Sprinkle the pecan-brown sugar mixture evenly over the top layer.
9. Bake in the preheated oven for 40 to 45 minutes, until the top is golden brown.
10. Remove from the oven. Optionally dust with powdered sugar and drizzle with maple syrup before serving.