Pumpkin Croissant Breakfast Casserole

Why You’ll Love This Recipe

If you’re a fan of both pumpkin and croissants, this breakfast casserole is the perfect fusion of both. The combination of pumpkin puree, pumpkin spice, and pumpkin spice coffee creamer gives it that signature Fall flavor, while the cream cheeses add a creamy richness. It’s the ideal dish to serve for family gatherings or to enjoy on a cozy weekend morning. The croissants soak up the flavorful mixture, making every bite melt-in-your-mouth delicious. Plus, it can be made ahead and refrigerated overnight for a hassle-free morning!

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

• 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F and spray a 9×13 baking dish with cooking spray.

2. Add the cut croissant pieces to the baking dish.

3. In a medium bowl, beat both cream cheeses together for about 30 seconds using an electric mixer on medium speed. Gradually add the eggs, vanilla, milk, pumpkin puree, pumpkin spice seasoning, and coffee creamer. Mix everything together until well blended.

4. Pour the cream cheese mixture over the croissants, ensuring that the croissant pieces are evenly coated.

5. Let the casserole rest for at least 20 minutes to allow the croissants to absorb the mixture, or refrigerate overnight for a deeper flavor infusion.

6. Before baking, sprinkle the coarsely chopped pecans over the casserole (if using).

7. Bake for 35-40 minutes or until the casserole is golden brown and set in the center.

8. Let the casserole sit for 10 minutes to cool slightly before serving. Serve warm, topped with a dusting of powdered sugar for an extra touch of sweetness.

Servings and Timing

• Yield: 12 servings

• Prep Time: 15 minutes

• Cook Time: 35 minutes

• Additional Time: 10 minutes

• Total Time: 1 hour

Storage/Reheating

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings for 30-45 seconds or reheat in a 350°F oven for 10-15 minutes until warmed through. For a fresher taste, try reheating it in the oven to crisp up the edges of the croissants again.

FAQs

1. Can I use a different type of bread instead of croissants?

Yes! You can substitute croissants with other types of bread like challah or brioche. These options will give a slightly different texture but still work wonderfully in this casserole.

2. Can I make this casserole ahead of time?

Yes, you can make this casserole the night before. Simply assemble it and refrigerate overnight. When you’re ready to bake it, just add the pecans and bake as directed.

3. Can I freeze this Pumpkin Croissant Breakfast Casserole?

Yes, you can freeze it before baking. Cover the unbaked casserole tightly with plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. To bake, thaw it overnight in the fridge and then bake as directed.

4. What can I use if I don’t have Pumpkin Spice Coffee Creamer?

If you don’t have Pumpkin Spice Coffee Creamer, you can substitute it with regular coffee creamer or even milk with a bit of extra pumpkin pie spice.

5. Can I make this casserole dairy-free?

Yes, you can substitute the cream cheeses with dairy-free alternatives and use almond milk or oat milk in place of regular milk. Be sure to check the labels for non-dairy options for the coffee creamer as well.

6. How long does this casserole keep in the refrigerator?

This casserole can be stored in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap or foil to maintain freshness.

7. Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just be sure to get pure pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugar.

8. Is this casserole good for brunch?

Yes, this casserole makes a wonderful brunch dish, especially during the fall months when pumpkin and spices are in season.

9. Can I skip the powdered sugar?

Yes, the powdered sugar is purely for aesthetic and added sweetness, so you can skip it if you prefer a less sweet option.

10. Can I add other toppings to this casserole?

Absolutely! You can add whipped cream, maple syrup, or even a drizzle of caramel sauce for extra indulgence. Fresh fruit or chocolate chips are also great additions!

Conclusion

This Pumpkin Croissant Breakfast Casserole is an absolute must-try for Fall. It’s rich, flavorful, and easy to make, perfect for weekend mornings or special occasions. With its creamy pumpkin filling and decadent croissant base, every bite feels like a cozy hug. Whether you’re serving it to guests or enjoying it yourself, this casserole is sure to become a fall favorite.