Overnight Pumpkin Cinnamon Roll French Toast Casserole

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

5 from 2 votes

Overnight Pumpkin Cinnamon Roll French Toast Casserole

Author Kate @ I Heart Eating

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Chilling 8 hours hours

Total Time 50 minutes minutes

Servings 8 servings

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Overnight Pumpkin Cinnamon Roll French Toast Casserole Recipe

Ingredients

  

1x2x3x

• ▢ 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.
  12 oz . French bread
• For the filling, stir together egg whites, sugars, and cinnamon in a medium bowl until well-combined.
  2 large egg whites, ¾ c . brown sugar, ¼ c . granulated sugar, 1 tablespoon ground cinnamon
• 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.
  6 large eggs, ⅔ c . pumpkin puree, ¼ c . milk, 1 tsp . vanilla extract
• 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.
  4 oz . cream cheese, ⅔ c . powdered sugar, 2-3 tablespoons milk, ½ tsp . vanilla extract
• To serve, cut into pieces, and drizzle icing over warm casserole.

Notes

Nutrition values are estimates. 

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

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