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
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling: 8 hours
Total Time: 50 minutes
Servings:8 servings
Course: Breakfast
Cuisine: American
Keyword: pumpkin French toast, pumpkin French toast casserole
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
- ⅔ c . pumpkin puree
- ¼ c . milk
- 1 tsp . vanilla extract
Icing
- 4 oz . cream cheese (softened)
- ⅔ c . powdered sugar
- 2-3 tablespoons milk
- ½ tsp . 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.
Nutrition Information
Serving: 1servingCalories: 359kcal (18%)Carbohydrates: 65g (22%)Protein: 11g (22%)Fat: 6g (9%)Saturated Fat: 2g (10%)Cholesterol: 130mg (43%)Sodium: 356mg (15%)Potassium: 234mg (7%)Fiber: 2g (8%)Sugar: 39g (43%)Vitamin A: 3455IU (69%)Vitamin C: 0.8mg (1%)Calcium: 105mg (11%)Iron: 2.7mg (15%)
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.