Pumpkin Croissant French Toast Bake

Pumpkin croissant French toast bake combines torn buttery croissants with cinnamon-vanilla custard for an easy oven-baked breakfast ready in under an hour.

Prep: 20 min · Cook: 40 min · Yield: 6 · Method: Oven

Ingredients

• 6 croissants
• 6 eggs
• 1 cup milk
• 0.5 cup pumpkin puree
• 0.333 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Cooking instructions

1. Heat the oven to 350°F. (about 5 min) — 350°F
2. Tear the croissants into bite-size pieces and layer them evenly in a greased 9-by-13-inch baking dish. (about 5 min)
3. Whisk the eggs, milk, pumpkin puree, brown sugar, cinnamon, and vanilla until smooth. (about 5 min)
4. Pour the pumpkin custard evenly over the croissants, pressing gently so the pieces absorb the liquid. Rest for 15 minutes. (about 15 min)
5. Bake until puffed and the center is set, 35 to 40 minutes. (about 40 min) — 350°F
6. Rest for 5 minutes before serving. (about 5 min)