Breakfast or Dessert, You Decide

breakfast-or-dessert

I am not a big breakfast person, I usually grab a banana and a pre-made protein shake as I am running out the door for work. However, over the summer I am off work, so I have time to make myself and my family actual breakfasts. I love it!

Some days I am feeling eggs, bacon, pancakes, corn beef hash, and toast. Others, I am feeling like eating something sweet for breakfast, such as, french toast, chocolate chip pancakes, or pumpkin rolls, to name a few.

I recently came across a mouth-watering recipe, Pumpkin-Cheesecake-French Toast! Pumpkin, cheesecake, brown sugar, cake mix, all in one… is your mouth watering yet? Mine is! It has easily become one of my new favorites!

The best part about Pumpkin-Cheesecake-French Toast is, it is also a perfect dessert dish! Breakfast or dessert, you decide!

Ingredients:

1 (12 pack) King’s Hawaiian Sweet Dinner Rolls

8 eggs

2 tsp vanilla

2 1/2 c. milk

1/2 c. heavy whipping cream

2 tsp cinnamon

2 c. golden butter cake mix

Pumpkin Cheesecake Filling

6 Tbsp cream cheese, softened

1/2 c. powdered sugar

1/4 c. pumpkin

1/4 tsp pumpkin pie spice

Crumb Topping

1/2 c. flour

1/2 c. brown sugar, packed

1 tsp cinnamon

1/4 tsp salt

1/2 c. butter

Glaze

2 Tbsp cream cheese, softened

1 c. powered sugar

1 Tbsp milk

 

Instructions:

Spray a 9×13″ glass baking dish with non-stick spray.

Cream together pumpkin cheesecake filling mixture. Cut buns in half and apply cheesecake filling to one side of the bun. Put buns back together. Tear buns into bite size pieces and layer in baking dish. If you have cheesecake filling left over just put spoonfuls over the pieces of bun in the baking dish when you are done.

Whisk together eggs, milk, heaving whipping cream, cake mix, cinnamon and vanilla extract in a large bowl. Pour mixture over bread.

Cover baking dish and store in the fridge overnight or for several hours.

Preheat oven to 350 degrees.

In a small bowl add flour, brown sugar, cinnamon and salt, stir until combined. Cut butter into mixture.

Remove Pumpkin-Cheesecake-French Toast from fridge, uncover and drop topping by the spoonful randomly across the dish.

Bake for 1 hour until the center is set and edges are browned.

Cream together glaze toppings and French Toast with glaze.

If you have leftovers, you can put a piece in the microwave and heat for 20 seconds. Oh, make sure you have milk. An ice cold glass of milk is a must have while eating Pumpkin-Cheesecake-French Toast! Enjoy!

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Comments

  1. lillian g says:

    that sounds so good! i would definitely do it for dessert!

  2. And I never miss my breakfast, might sound crazy but I am most hungriest in the morning :)
    Well Thanks for sharing the amazing recipe. I am not an awesome cook but I never fail to try. I will try this one too! I think this is relatively easy to cook and prepare. No doubt it is also one of the most delicious thing on earth.

  3. Laura Rivera says:

    You had me at pumpkin cheesecake

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