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A Thanksgiving Breakfast!

Maola Pumpkin French Toast Casserole

It’s the meal before the meal! Begin your Thanksgiving feast on a high note with a Pumpkin French Toast Casserole that showcases the smooth and fluffy excellence of Maola Whole Milk and Maola Heavy Whipping Cream. This recipe blends the finest ingredients, including pumpkin and cinnamon, resulting in a breakfast masterpiece that promises to make your holiday morning extra special.


For the French Toast:

  • 1 loaf Brioche bread
  • 8 ounces cream cheese, softened
  • 2 tbsp sugar
  • 3 tsp vanilla extract
  • 8 eggs
  • 1 1/4 cup Maola Whole Milk
  • 1 cup Maola Heavy Whipping Cream
  • ½ tsp cinnamon
  • ⅔ cup packed brown sugar
  • 1/4 cup pumpkin
  • 1/2 tsp pumpkin spice
  • Maple syrup and powdered sugar to taste

For the Streusel Topping:

  • 1/2 cup packed brown sugar
  • 1/2 cup flour
  • 6 tbsp butter
  • 1/2 tsp pumpkin pie spice


  • Stand mixer or hand mixer
  • Fork
  • 9×13 pan
  • Spatula
  • Two large mixing bowls
  • Small mixing bowls
  • Knife
  • Cutting board


For the French Toast:

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9×13 casserole dish.
  3. Slice the bread into thick slices, then into cubes of around an inch each. Place them in a large mixing bowl and set aside.
  4. In a separate large mixing bowl, beat together the softened cream cheese, pumpkin and sugar until smooth.
  5. Add vanilla extract, eggs, Maola Whole Milk, Maola Heavy Whipping Cream, cinnamon, 2/3 cup brown sugar, and 1/2 tsp pumpkin spice to the cream cheese mixture. Beat or mix until smooth.
  6. Set aside the mixture while preparing the streusel topping.

For the Streusel Topping:

  1. In the small mixing bowl, combine 1/2 cup brown sugar, flour, butter, and 1/2 tsp pumpkin pie spice until the texture becomes crumbly.
  2. Mix together using fork or hand mixer.

For the Casserole:

  1. Pour the cream cheese mixture over the prepared bread cubes and combine using a soft spatula.
  2. Put the mixture into the prepared casserole dish.
  3. Spread the streusel topping evenly over the casserole.
  4. Bake uncovered for 45–55 minutes or until golden brown.
  5. Remove from the oven and allow it to cool slightly.
  6. Serve immediately with maple syrup and a dusting of powdered sugar.

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