Pumpkin Croissant Breakfast Bake
Fluffy croissants soak up a creamy pumpkin custard spiced with cinnamon and allspice, creating a cozy bake that's rich and indulgent. Drizzle with maple syrup for extra sweetness.
Servings 12
Calories 450kcal
Ingredients
- 6 croissants cubed
- 2 cups heavy cream
- 1 15 oz can pumpkin or 1 7/8 cups
- 1 cup whole milk
- 1 ¼ cup sugar
- 4 large eggs
- 1 large egg yolk
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- Pure maple syrup for serving
Topping
- ¼ cup sugar
- ¼ cup flour
- 1 tbsp water
- 1 tsp ground cinnamon
- ¼ cup butter softened
- ¼ tsp salt
- 1/3 cup chopped pecans
Instructions
- Prepare the topping: Place all ingredients in a medium bowl and mash together with a fork until crumbly. Store in the refrigerator while the custard is being prepared.
- Spray a 13X9-inch casserole dish with cooking spray. Place cubed croissants in the dish and set aside.
- In a bowl, whisk together cream, pumpkin, milk, eggs, egg yolk, cinnamon and allspice. Pour over the croissant cubes. Press the croissant pieces down into the custard so they are thoroughly coated with the mixture. Cover and refrigerate for 1 hour.
- Preheat oven to 350°F.
- Bake for 35 minutes, and then sprinkle with the topping. Bake for additional 20-25 minutes, or until the custard is just set. Serve with pure maple syrup.
Notes
Recipe developed by Heather Baird and featured in the cookbook “Enjoy Cooking: The Costco Way”.
Nutrition
Calories: 450kcal | Carbohydrates: 45g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 150mg | Sodium: 300mg | Fiber: 1g | Sugar: 20g