# What You'll Need:
→ Main
01 - 1 loaf (about 450 g) brioche bread, cut into 1-inch cubes
02 - 8 ounces cream cheese, softened
03 - 1 cup canned pumpkin puree
04 - 6 large eggs
05 - 1 1/2 cups whole milk
06 - 1/3 cup granulated sugar
07 - 1/4 cup brown sugar, packed
08 - 1 teaspoon pure vanilla extract
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1/4 teaspoon ground ginger
12 - 1/4 teaspoon ground cloves
13 - 1/4 teaspoon salt
14 - 2 tablespoons unsalted butter, melted
→ Topping
15 - 1/2 cup all-purpose flour
16 - 1/2 cup brown sugar, packed
17 - 1 teaspoon ground cinnamon
18 - 1/4 cup cold unsalted butter, cubed
# Steps to Follow:
01 - Grease a 9x13-inch baking dish with unsalted butter, ensuring even coverage to prevent sticking.
02 - Arrange half the bread cubes evenly in the prepared dish, reserving the remainder for layering.
03 - In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, granulated sugar, 1/4 cup brown sugar, and vanilla extract, mixing until thoroughly combined.
04 - Spread cream cheese mixture over the bread cubes in the dish. Scatter remaining bread cubes on top to cover the filling.
05 - In a separate bowl, whisk together eggs, whole milk, cinnamon, nutmeg, ginger, cloves, salt, and melted butter until fully incorporated.
06 - Pour the egg mixture evenly over the assembled bread and filling, gently pressing down to ensure all pieces absorb the liquid.
07 - Cover the dish with plastic wrap and refrigerate for a minimum of 4 hours or overnight to allow the custard to absorb.
08 - In a medium bowl, combine flour, 1/2 cup brown sugar, and cinnamon. Cut in cold unsalted butter with a pastry blender or fork until coarse crumbs form.
09 - Remove the dish from the refrigerator and discard plastic wrap. Sprinkle the crumb topping evenly over the bread. Bake at 350°F (175°C) for 45–50 minutes, or until golden brown and perfectly set.
10 - Allow the French toast bake to cool for 10 minutes before slicing. Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.
