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.
Overnight Pumpkin Cinnamon Roll French Toast Casserole
- 12 oz . French bread cubed
- 2 large egg whites
- 3/4 c . brown sugar packed
- 1/4 c . granulated sugar
- 1 T. ground cinnamon
- 6 large eggs
- 2/3 c . pumpkin puree
- 1/4 c . milk
- 1 tsp . vanilla extract
- 4 oz . cream cheese softened
- 2/3 c . powdered sugar
- 2-3 T. milk
- 1/2 tsp . vanilla extract
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.