Holiday Cheese Ball with Cranberries & Pecans

The Holidays have arrived and entertaining season is in full swing! The last few years I have found myself looking for the quickest, easiest dishes with the least amount of ingredients. However often those requirements don’t always produce the prettiest never mind the tastiest, of dishes. This Holiday Cheese Ball with Cranberries and Pecans is not only quick & easy, it’s decadent and sooo delicious!

Isn’t it gorgeous?!

This holiday cheeseball with cranberries & pecans can be served with your favorite crackers, thinly slices apples or toasted baguette! And get this..4 ingredients is all you’ll need!!

You’ll notice I surrounded my cheeseball with the leftover cranberries & pecans for extra goodness with each bite! Totally optional..but highly suggested, haha!

Holiday Cheese Ball with Cranberries & Pecans
Recipe type: Appetizer
Prep time: 
Total time: 
The perfect Holiday appetizer sure to impress your guests!
  • 1 8 oz. brick of cream cheese, room temperature
  • 1 T. chopped green onion
  • 1¼ C. raisins, divided between 1 cup & ¼ cup
  • ½ C. chopped pecans, divided between 2¼ cups
  1. In a medium bowl mix together your room temperature cream cheese, green onions, ¼ cup craisins, ¼ cup of chopped pecans
  2. Roll your mixture into a ball
  3. Mix together your remaining 1 cup of craisins & ¼ cup chopped pecans
  4. You can either roll your cheeseball into the mixture or gently push the mixture into the cheeseball, covering the entire ball
  5. Serve with your favorite crackers, thinly sliced apples or sliced baguette!


Pumpkin French Toast Bake

Tis’ the season of all things pumpkin and what better way to celebrate than with pumpkin recipes galore! I am not a pumpkin fanatic by any means, but this Pumpkin French Toast Bake is just the right amount of pumpkin, cinnamon, fluffy, creamy & sweet! Can you think of anything better? I can’t either..

Quick & Easy

My favorite part about this Pumpkin French Toast Recipe is that it’s so quick & easy! Convenience is key, am I right?! If you’ve read my Blueberry French Toast Bake post, then you know that my hubby is our weekend breakfast chef around here. After preparing lunches and cooking dinner all week, I would rather do anything than wake up on Saturday morning and make breakfast. But… I said it before and I’ll say it again, I love love love a good breakfast bake. The beauty of this recipe is that you can put it together the evening before. Simply toss it in the fridge and forget about it until you’re ready to bake it. You see, the longer it sits before baking, the more time all that yummy pumpkin custard has to soak into the bread, therefore the better it tastes!

Look at that yummy cinnamon & brown sugar topping!!

Print Recipe
Pumpkin French Toast Bake
Whether you make this the night before or the morning of, you will certainly LOVE this
Cook Time 45 minutes
Cook Time 45 minutes
  1. Grease a 9x13 casserole dish
  2. Cut your French bread into cubes and place them In your greased casserole dish, set aside
  3. In a large bowl, crack and whisk your eggs. Add in your milk, pumpkin puree, vanilla extract and pumpkin pie spice, combine and set side
  4. In a small bowl, combine your brown sugar and cinnamon. Reserve half for later, and sprinkle the other half over your bread cubes
  5. Pour your pumpkin mixture over your bread crumbs
  6. Cover your french toast bake and let sit for 1 hour-over night. The longer your bake has time to soak up all that yummy custard, the better It will be!
  7. Bake at 350, covered 20 minutes, remove foil and sprinkle your remaining brown sugar cinnamon mixture and cook for an additional 25 minutes
  8. Serve warm with maple syrup!
Recipe Notes

If you don't have the luxury of making this the night before, allow at least an hour for your Pumpkin French Toast Bake to sit before baking.

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