I love overnight French toast casseroles, and this Overnight Pumpkin Cinnamon Roll French Toast Casserole is perfect for fall.
It has a gooey cinnamon roll-like filling in the middle of the pumpkin French toast.
It's all topped with a cream cheese icing.
So, it makes a decadent breakfast or a yummy dessert.
More overnight breakfast casseroles
- Sausage Breakfast Casserole
- Overnight Cinnamon Roll French Toast Casserole
- Overnight Strawberry Cream Cheese-Stuffed French Toast Casserole
Overnight Pumpkin Cinnamon Roll French Toast Casserole
Overnight Pumpkin Cinnamon Roll French Toast Casserole Recipe
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Servings: 8 servings
Calories: 359kcal
Ingredients
- 12 oz . French bread cubed
Filling
- 2 large egg whites
- ¾ c . brown sugar packed
- ¼ c . granulated sugar
- 1 tablespoon ground cinnamon
Egg Mixture
- 6 large eggs
- â…” c . pumpkin puree
- ¼ c . milk
- 1 teaspoon . vanilla extract
Icing
- 4 oz . cream cheese softened
- â…” c . powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon . vanilla extract
Instructions
- Grease a 2.5 quart baking dish.
- Place half of the bread cubes in the baking pan.
- For the filling, stir together egg whites, sugars, and cinnamon in a medium bowl until well-combined.
- Pour filling evenly over bread cubes.
- Top filling with other half bread cubes.
- For the egg mixture, whisk together eggs, pumpkin, milk, and vanilla extract in the same bowl you used for the filling.
- Pour egg mixture over bread cubes, smooshing bread cubes into mixture as needed.
- Cover, and refrigerate overnight.
- When you’re ready to bake the casserole, preheat oven to 350 F.
- Bake casserole for 30-35 minutes, or until lightly browned.
- To make the icing, whisk together cream cheese, powdered sugar, milk, and vanilla, adding milk as necessary to make desired consistency.
- To serve, cut into pieces, and drizzle icing over warm casserole.
Notes
Nutrition values are estimates.Â
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 65g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 130mg | Sodium: 356mg | Potassium: 234mg | Fiber: 2g | Sugar: 39g | Vitamin A: 3455IU | Vitamin C: 0.8mg | Calcium: 105mg | Iron: 2.7mg
Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
Fran
I made this for my in-laws and they loved it.
Shelby B
Has anyone tried baking this in a crockpot overnight?
Kate
I haven't, but maybe someone else will be able to help!
Suzie
When do you add the pumpkin??
Kate
Step 6. Thanks for catching that! =)
Lanny casalme
Look like.very yummy so i need to know the.recipe.thanks
Kate
Thanks! The recipe is in the box about halfway down the page. Please let me know if you don't see it.