Whipped Hot Chocolate Recipe

Introduction

This Pumpkin Spice Croissant Breakfast Bake is a cozy, indulgent dish perfect for fall mornings. It combines flaky croissants with a creamy pumpkin-spiced custard, topped with pecans and a dusting of powdered sugar. Warm, comforting, and easy to prepare, it’s a delightful way to start the day.

Ingredients

• 8 large croissants, cut into 1 inch squares
• 1 (7.5 ounce) package Pumpkin Spice Cream Cheese, softened
• 1 8 oz. block cream cheese
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 cup Pumpkin Spice Coffee Creamer
• 1/2 cup milk (2% or whole)
• 1 cup pumpkin puree
• 2 teaspoons pumpkin spice seasoning
• 1/2 cup coarsely chopped pecans for topping (optional)
• 1 tablespoon powdered sugar for topping (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with cooking spray.
2. Step 2: Place the croissant pieces evenly in the prepared baking dish.
3. Step 3: Using an electric mixer on medium speed, beat the Pumpkin Spice Cream Cheese and the block of cream cheese together for about 30 seconds until smooth.
4. Step 4: Gradually add the eggs, vanilla, milk, pumpkin puree, pumpkin spice seasoning, and pumpkin spice coffee creamer to the cream cheese mixture. Continue mixing until everything is well blended.
5. Step 5: Pour the custard mixture evenly over the croissant pieces in the baking dish. Let it rest for at least 20 minutes to soak in, or refrigerate overnight for best results.
6. Step 6: If using, sprinkle the chopped pecans evenly over the top before baking.
7. Step 7: Bake for 35 to 40 minutes, until the top is golden brown and the center is set.
8. Step 8: Allow the bake to cool slightly for about 10 minutes before serving. Sprinkle with powdered sugar if desired, and serve warm.

Tips & Variations

• For extra flavor, try adding a sprinkle of cinnamon or nutmeg to the custard mix.
• If you prefer a nut-free version, simply omit the pecans or replace them with toasted coconut flakes.
• Allowing the mixture to soak overnight gives the croissants a richer, custardy texture.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave for 30-60 seconds until heated through. This bake also freezes well—wrap tightly and freeze for up to 1 month, then thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of Pumpkin Spice Cream Cheese?

Yes, you can substitute regular cream cheese. For added flavor, consider mixing in a teaspoon of pumpkin spice seasoning to the cream cheese before combining with the other ingredients.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, use dairy-free cream cheese and milk alternatives such as almond or oat milk. Also, select a dairy-free pumpkin spice creamer or substitute with coconut milk mixed with pumpkin spice.

Whipped Hot Chocolate Recipe

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★★★★★

4.6 from 93 reviews

This Pumpkin Spice Croissant Breakfast Bake is a decadent and comforting dish perfect for autumn mornings. Featuring soft croissant pieces soaked in a rich mixture of pumpkin puree, cream cheese, eggs, and pumpkin spice seasoning, it bakes into a golden, custardy casserole topped with crunchy pecans. A cozy and flavorful breakfast casserole that pairs wonderfully with a dusting of powdered sugar for an extra touch of sweetness.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes (plus 20 minutes resting or overnight refrigeration)
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Croissants

• 8 large croissants, cut into 1 inch squares

Custard Mixture

• 1 (7.5 ounce) package Pumpkin Spice Cream Cheese, softened
• 1 8 oz. block cream cheese, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 cup Pumpkin Spice Coffee Creamer
• 1/2 cup milk (2% or whole)
• 1 cup pumpkin puree
• 2 teaspoons pumpkin spice seasoning

Toppings

• 1/2 cup coarsely chopped pecans (optional)
• 1 tablespoon powdered sugar for topping (optional)

Instructions

1. Prepare Baking Dish: Preheat the oven to 350 degrees F (175 degrees C) and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
2. Add Croissants: Place the croissant pieces evenly into the prepared baking dish, creating a base for the custard mixture.
3. Mix Custard: Using an electric mixer on medium speed, beat both the Pumpkin Spice cream cheese and the regular cream cheese for 30 seconds until smooth. Gradually add in the eggs, vanilla extract, milk, pumpkin puree, pumpkin spice seasoning, and Pumpkin Spice Coffee Creamer, mixing continuously until the mixture is well combined.
4. Combine and Soak: Pour the custard mixture evenly over the croissant pieces in the baking dish. Allow the mixture to rest for at least 20 minutes to soak, or refrigerate overnight for best flavor absorption.
5. Add Toppings: Just before baking, sprinkle the chopped pecans evenly over the top of the croissant and custard mixture.
6. Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the bake is golden brown and set in the center.
7. Cool and Serve: Remove from the oven and let sit for 10 minutes to cool slightly. Serve warm with a light dusting of powdered sugar sprinkled on top if desired.

Notes

• For a richer custard, use whole milk instead of 2% milk.
• Refrigerating overnight allows the croissants to fully absorb the custard for a more pudding-like texture.
• To make it nut-free, omit the pecans or substitute with seeds such as pumpkin seeds.
• This bake can be prepared the night before for an easy make-ahead breakfast.
• Serve with fresh fruit or a drizzle of maple syrup for extra indulgence.

Keywords: pumpkin spice, croissant bake, breakfast casserole, autumn breakfast, cream cheese, pumpkin puree