Pumpkin French Toast Bake with Croissants

Golden-brown pumpkin French toast bake with flaky croissant pieces, freshly baked in a casserole dish.

Pumpkin French Toast Bake with Croissants

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 45

Cook Time: 50

Total Time: 1 35

Servings: servings

Calories: 439kcal

Author: Shruthi Baskaran-Makanju

Torn croissants soaked in a pumpkin and evaporated milk custard, then baked until golden and set all the way through. Half a can of pumpkin keeps the center from turning dense.

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Equipment

9x13-inch baking dish

Ingredients

1 tablespoon unsalted butter for the dish
8 large croissants day-old, torn into chunks
½ 15-oz can pumpkin puree about ¾ cup plus 2 tablespoons
1 12-oz can evaporated milk
6 large eggs
¼ cup packed brown sugar
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
¼ teaspoon kosher salt
4 tabelspoons maple syrup for serving (optional)

Instructions

Grease a 9x13-inch baking dish with the butter and scatter the torn croissants in it.
Whisk the eggs, pumpkin, evaporated milk, brown sugar, vanilla, pumpkin pie spice and salt until smooth.
Pour the custard over the croissants and press them down so every piece gets wet.
Cover and chill at least 30 minutes, or overnight. If it's been in overnight, take it out 30 minutes before baking.
Heat the oven to 375°F.
Bake covered for 25 minutes. Uncover and bake 20 to 25 minutes more, until the top is golden and a knife in the center comes out with moist crumbs, not wet custard.
Cool 5 minutes and serve with maple syrup.

Notes

Half a can of pumpkin is the tested amount. A full can makes the center dense.
Use the rest of the pumpkin for 3 jars of pumpkin pie overnight oats, or keep it covered in the fridge for up to 5 days.
Use pumpkin puree, not pumpkin pie filling.
Keeps 2 to 3 days covered in the fridge. Reheat at 325°F until warmed through, or 60 to 90 seconds in the microwave per portion.

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