Pumpkin Croissant Breakfast Casserole Recipe
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.
- 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
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
- 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.
- Add Croissants: Place the cubed croissant pieces evenly into the prepared baking dish, creating a base layer for the casserole.
- 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.
- 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.
- Add Toppings: Just before baking, sprinkle the chopped pecans evenly over the top of the casserole for added crunch.
- 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.
- 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
