Pumpkin Croissant French Toast Casserole
there’s something incredibly comforting about the sweet aroma of pumpkin spice wafting through your kitchen, especially when it’s paired with croissants’ buttery, flaky goodness
Hey there, fellow brunch enthusiasts!
I’ve got something absolutely delightful to share with you today – a Pumpkin French Toast Casserole perfect for your everyday breakfasts and those extra special holiday brunch gatherings. But here’s the real game-changer: we’re making this deliciousness with leftover croissants from everyone’s favorite shopping haven – Costco (not sponsored). Talk about a win-win, right?
Why Pumpkin French Toast Casserole, you ask?
Well, my friends, there’s something incredibly comforting about the sweet aroma of pumpkin spice wafting through your kitchen, especially when it’s paired with croissants’ buttery, flaky goodness. It’s like a fall in a baking dish!
Here’s what you’ll need:
– Leftover croissants (Costco-sized, of course!)
– Pumpkin puree
– Brown sugar
– Pumpkin Pie Spice
– Maple extract
– A pinch of salt
The ridiculously easy steps:
1. Cut up those Croissants: Slice those leftover croissants into generous chunks.
2. Mix it Up: In a bowl, whisk together eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, maple extract, and a pinch of salt. Let that autumnal symphony of flavors come together beautifully.
3. Layer & Soak: Layer your croissant chunks in a baking dish and pour that pumpkin-licious mixture all over them. Let the croissants soak up all that goodness – it’s like a pumpkin spice spa day for them!
4. Chill Out: Cover the dish and let it chill in the fridge for at least 3 hours or overnight if preparing for the next day. This means your future self will wake up to minimal morning effort and maximum pumpkin-flavored reward.
5. Bake & Enjoy: After 3 hours of soaking, or in the morning, preheat the oven to 350 degrees F. Pop the casserole in the oven, cover with foil, and bake for 35-40 minutes. Remove the foil and finish baking for 10-15 minutes until golden and puffed up. The scent filling your kitchen will be nothing short of heavenly.
6. Serve with Love: Once it’s out of the oven, drizzle it with maple syrup, sprinkle some powdered sugar, and maybe even add a dollop of whipped cream because you deserve it!
Here are some helpful tips to ensure your Pumpkin French Toast Casserole turns out perfectly:
- Use Stale Bread or Croissants: If you’re not using leftover croissants from Costco, make sure your bread or croissants are slightly stale. This helps them absorb the custard mixture without becoming overly soggy.
- Adjust the Bread/Croissant Amount: The amount of bread or croissants you use can vary based on the size of your baking dish and personal preference. You can use more or fewer croissants to achieve your desired level of richness.
- Pumpkin Puree Consistency: Be sure to use pure pumpkin puree (not pumpkin pie filling). The consistency should be smooth, not chunky, to mix well with the custard.
- Spice it Up: Feel free to adjust the spices to your liking. If you’re a cinnamon enthusiast, add more. If you prefer a hint of nutmeg or ginger, adjust accordingly.
- Let it Soak: After pouring the custard mixture over the croissants, press the bread down gently to ensure it’s evenly soaked. Cover the dish and refrigerate for at least a few hours, preferably overnight. This allows the bread to absorb the flavors thoroughly.
- Room Temperature Ingredients: If you’re in a rush, ensure the eggs and milk are at room temperature before mixing. This helps with even distribution and better incorporation of ingredients.
- Preheat Your Oven: Always preheat your oven to the specified temperature before baking. This ensures even cooking and a nicely browned top.
- Cover While Baking: To prevent the top from getting too brown or crispy, cover the casserole with aluminum foil for the first part of the baking time, then uncover it towards the end for a golden finish.
- Check for Doneness: The casserole is done when the center is set and puffed up slightly. You can use a toothpick or knife to check – it should come out clean when inserted into the center.
- Rest Before Serving: Allow the casserole to rest for a few minutes after taking it out of the oven. This allows the custard to set, making it easier to slice and serve.
- Serve with Toppings: Enhance the flavors by serving your Pumpkin French Toast Casserole with toppings like maple syrup, powdered sugar, whipped cream, or a sprinkle of chopped nuts for added texture and flavor.
By following these tips, you’ll be well on your way to making a delicious and satisfying Pumpkin French Toast Casserole that’s perfect for breakfast, brunch, or any occasion.
This Pumpkin French Toast Casserole is the epitome of effortless, budget-friendly, and oh-so-delicious. It’s the kind of dish that’ll have your friends and family gathering around the table with big smiles and empty plates. And the best part? You can proudly say you gave those leftover croissants a second life – way to be an eco-conscious chef!
So, whether you’re planning a cozy weekend breakfast or a holiday brunch bash, this Pumpkin French Toast Casserole has got you covered. It’s a celebration of fall flavors and the joys of using up what you already have in the fridge; all served with a side of millennial flair!
Get ready to savor every bite, snap some Instagram-worthy pics, and relish the delicious simplicity of it all. Happy brunching, foodies!
Check out my Instagram REEL to see step-by-step.
Did you make this recipe? Please tag me on Instagram @melshealthybowl to be featured in my stories.
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Pumpkin Croissant French Toast Casserole
- 6 croissants (leftover Costco croissants)
- 5 eggs
- 3/4 cup almond milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp maple extract
- pinch of salt
- whipped cream
- powdered sugar
- maple syrup
- Slice those leftover croissants into generous chunks.
- In a bowl, whisk together eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, maple extract, and a pinch of salt.
- In a baking dish, add the croissant chunks and pour the pumpkin mixture all over.
- Cover the dish and let it chill in the fridge for at least 3 hours or overnight if preparing for the next day.
- After 3 hours of soaking, or in the morning, preheat the oven to 350 degrees F. Pop the casserole in the oven, cover with foil, and bake for 35-40 minutes.
- Remove the foil and finish baking for 10-15 minutes until golden and puffed up.
- Once it's out of the oven, drizzle it with maple syrup, sprinkle some powdered sugar, and add a dollop of whipped cream
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