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Overnight Pumpkin Cinnamon Roll French Toast Casserole
Overnight Pumpkin Cinnamon Roll French Toast Casserole Recipe
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
Calories
359
kcal
Author
Kate @ I Heart Eating
Ingredients
12
oz
. French bread
cubed
Filling
2
large egg whites
3/4
c
. brown sugar
packed
1/4
c
. granulated sugar
1
tablespoon
ground cinnamon
Egg Mixture
6
large eggs
2/3
c
. pumpkin puree
1/4
c
. milk
1
tsp
. vanilla extract
Icing
4
oz
. cream cheese
softened
2/3
c
. powdered sugar
2-3
tablespoons
milk
1/2
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
Serving:
1
serving
|
Calories:
359
kcal
|
Carbohydrates:
65
g
|
Protein:
11
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
130
mg
|
Sodium:
356
mg
|
Potassium:
234
mg
|
Fiber:
2
g
|
Sugar:
39
g
|
Vitamin A:
3455
IU
|
Vitamin C:
0.8
mg
|
Calcium:
105
mg
|
Iron:
2.7
mg