Pumpkin Croissant Breakfast Casserole Recipe

Introduction

This Pumpkin Croissant Breakfast Casserole is a warm and comforting dish perfect for fall mornings. Combining fluffy croissants with rich pumpkin flavors and a creamy custard, it’s an indulgent yet easy-to-make breakfast treat. Ideal for holiday gatherings or weekend brunches, this casserole will quickly become a seasonal favorite.

Ingredients

• 8 large croissants, cut into 1-inch squares
• 1 (7.5 ounce) package Pumpkin Spice Cream Cheese, softened
• 1 (8 ounce) 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. Spread the croissant pieces evenly in the dish.
2. Step 2: Using an electric mixer, beat both cream cheeses together on medium speed for about 30 seconds until smooth.
3. Step 3: Gradually add the eggs, vanilla extract, milk, pumpkin puree, pumpkin spice seasoning, and coffee creamer to the cream cheese mixture. Continue mixing until all ingredients are well combined.
4. Step 4: Pour the pumpkin custard mixture evenly over the croissants in the baking dish. Let it rest for at least 20 minutes at room temperature, or cover and refrigerate overnight for best results.
5. Step 5: Before baking, sprinkle the chopped pecans evenly on top if using. Bake in the preheated oven for 35-40 minutes, or until the casserole is golden brown and set in the center.
6. Step 6: Remove from the oven and allow the casserole to cool for about 10 minutes. Serve warm with a sprinkle of powdered sugar on top if desired.

Tips & Variations

• For a nut-free version, omit the pecans or substitute with toasted pumpkin seeds.
• Use day-old croissants for better texture as they soak up the custard more evenly.
• Add a handful of dried cranberries or chocolate chips for extra flavor and texture.
• If you prefer a richer custard, swap the milk for half-and-half or use all cream.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the whole dish in a 325°F (160°C) oven until heated evenly, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole and refrigerate it overnight. This allows the croissants to absorb the custard fully, resulting in a softer and more flavorful dish.

Can I freeze the breakfast casserole?

While it’s best enjoyed fresh or refrigerated for a few days, you can freeze the unbaked casserole for up to 1 month. Thaw it overnight in the refrigerator before baking, then proceed with the baking instructions.

Pumpkin Croissant Breakfast Casserole Recipe

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★★★★★

4.7 from 110 reviews

This Pumpkin Croissant Breakfast Casserole combines the flaky, buttery texture of croissants with a rich, creamy pumpkin and cream cheese custard infused with pumpkin spice. Perfect for fall mornings or holiday brunches, this baked casserole is topped with crunchy pecans and a dusting of powdered sugar for an indulgent yet comforting start to your day.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 55 minutes to overnight (including resting time)
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 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 teaspoon 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. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray to prevent sticking.
2. Add Croissants: Place the cubed croissant pieces evenly into the prepared baking dish, creating a base layer for the casserole.
3. Make Custard Mixture: In a mixing bowl, beat both the pumpkin spice cream cheese and plain cream cheese with an electric mixer on medium speed for about 30 seconds until smooth. Gradually add the eggs, vanilla extract, milk, pumpkin puree, pumpkin spice seasoning, and pumpkin spice coffee creamer. Continue mixing until all ingredients are fully blended into a smooth custard.
4. Assemble Casserole: Pour the prepared custard mixture evenly over the croissant cubes, ensuring all pieces are soaked. Allow the casserole to rest for at least 20 minutes to soak up the custard, or refrigerate overnight for deeper flavor and texture.
5. Add Toppings: Just before baking, sprinkle the chopped pecans evenly over the top of the casserole for added crunch.
6. Bake: Place the casserole in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the center is set without jiggle.
7. Cool and Serve: Let the casserole sit for 10 minutes after baking to cool slightly and firm up. Serve warm with an optional dusting of powdered sugar on top for a sweet finish.

Notes

• The casserole can be prepared the night before and baked fresh in the morning for convenience.
• For a nut-free version, omit the pecans.
• Use whole milk for a richer custard or 2% milk to reduce fat slightly.
• Adjust pumpkin spice seasoning to taste depending on how strong you want the spice flavor.
• This recipe yields about 12 servings, making it ideal for family or holiday gatherings.

Keywords: pumpkin casserole, breakfast casserole, croissant casserole, pumpkin spice, fall recipe, holiday breakfast