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Pumpkin Croissant Breakfast Casserole

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This Pumpkin Croissant Breakfast Casserole is a comforting and indulgent dish, perfect for Fall. Packed with the flavors of pumpkin, cream cheese, and warm spices, it combines the buttery richness of croissants with a custard-like filling. Topped with powdered sugar and pecans, it makes for an ideal breakfast or brunch.

  • Total Time: 1 hour
  • Yield: 12 servings

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)

Instructions

  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.

Notes

  • This casserole can be made ahead by assembling it the night before and refrigerating overnight.
  • For a dairy-free version, substitute the cream cheeses and milk with dairy-free alternatives.
  • You can freeze the casserole before baking. Cover it tightly with plastic wrap and aluminum foil, then freeze for up to 2 months.
  • If you don’t have pumpkin spice coffee creamer, substitute with regular coffee creamer or milk with additional pumpkin pie spice.
  • Top with whipped cream, maple syrup, caramel sauce, or fresh fruit for extra indulgence.
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 14g
  • Sodium: 240mg
  • Fat: 21g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

Find it online: https://omgmakethis.com/pumpkin-croissant-breakfast-casserole/