Pumpkin Pie Croissant French Toast Casserole

So, this happened.
Imagine soft, buttery croissants drenched in a mixture of pumpkin pie-turned-french-toast batter, slipped in the oven to reach that perfect french toast consistency — slightly soft, and a little crispy on the edges.

Pumpkin Pie Croissant French Toast Casserole by PaletteDining.com

A drizzle of maple syrup (or perhaps three or four) readies your fork to pull apart the croissant chunks, one by one, and be transported to a chic Parisian café serving Grandma’s comfort food.Pumpkin Pie Croissant French Toast Casserole by PaletteDining.com
If that didn’t convince you to make this NOW, consider it for a holiday breakfast. If you need to feed guests, this dish is fantastic for Christmas morning or Sunday brunch because there’s just a small amount of prep the night before, and into the oven, it goes.
There’s only one tablespoon of maple syrup in the batter, so by itself, the casserole tastes slightly sweet and oh-so-buttery. Even though I prefer savory over sweet in the morning, this is one dish I can definitely get behind.Pumpkin Pie Croissant French Toast Casserole by PaletteDining.com
What are you waiting for? Brighten up your morning with pumpkin pie croissant french toast casserole. :)
Print Pumpkin Pie Croissant French Toast Casserole Author: Katy’s Kitchen Prep time:  15 mins Cook time:  45 mins Total time: 1-hour Yield: serves 4   A make-ahead breakfast perfect for holiday mornings. Ingredients

  • 5 croissants
  • 4 eggs
  • 2 Tablespoons milk of choice (I used almond)
  • 2 teaspoons pumpkin pie spice
  • ¼ cup pumpkin puree
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Generously spray an 8×8 baking dish with cooking spray.
  2. Cube the croissants and place them in the dish.
  3. Add all other ingredients to a bowl and whisk to combine. Pour the batter over the croissants and toss to evenly coat.*
  4. Cover the baking dish with foil and place in the fridge overnight.
  5. The next morning, preheat the oven to 350 F and place the casserole in the oven. Cook for 30 minutes, covered, then remove the foil and cook another 15 minutes. Drizzle with maple syrup and serve.

Notes & Substitutions *The croissants will decrease in size once they start soaking up the batter, but it might be easier to first place the croissants in a big bowl and pour the batter over them and stir before transferring to an 8×8 dish. I didn’t do this (because, extra dishes) but it might be helpful.

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