This irresistible Pumpkin French Toast Casserole begins with cans of cinnamon rolls soaked in a pumpkin-egg mixture and topped with a graham cracker crumb streusel. An easy, decadent breakfast full of warm fall flavors!
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Why You’ll Love This Pumpkin French Toast Casserole
- Combination of two favorites. Two of my all-time favorite breakfasts are French toast and cinnamon rolls. This French toast pumpkin casserole combines the two with a fall flair.
- Full of warm fall flavors. This recipe has all the fall flavors – there’s pumpkin puree, pumpkin pie spice, and the cinnamon rolls themselves. Not to mention the crunchy sweet streusel on top. It’s such a cozy dish!
- Great for brunch. This dish, as you might guess, is on the sweeter side. It’s the perfect addition to a brunch spread next to more savory dishes or for a special occasion breakfast.
- Quick & easy prep. You basically just combine the French toast ingredients, combine the streusel ingredients, and then add everything together. It’s just that easy!
What You’ll Need
Obviously you’re going to need cinnamon rolls and graham crackers, but what else goes into this sweet breakfast casserole? Here are some notes on other important ingredients (see the recipe card below for the full list!):
- Cinnamon Rolls with Icing – I use Pillsbury cinnamon rolls, but any kind you like is fine. Save the icing to drizzle over the rolls at the end.
- Evaporated Milk – You can use regular milk or coconut milk instead if you want.
- Heavy Whipping Cream – This adds creaminess to the dish.
- Pumpkin Puree – Do not use pumpkin pie mix.
- Pumpkin Pie Spice – You can use a mix of cinnamon, cloves and nutmeg if you would like.
- Butter – Real butter is best and it needs to be very cold.
- Pecans – Walnuts also work, or you can skip the nuts all together.
- Graham Cracker Crumbs – This helps by adding a nice ‘surprise’ crunch to the streusel.
- Nutmeg – I prefer to grate fresh nutmeg because it tastes so much better, but powdered is fine.
- Cloves – You don’t need much of this, a little bit adds a lot of flavor to the dish.
How to Make a Pumpkin French Toast Casserole
This easy pumpkin French toast casserole comes together in a few simple steps. You can find the printable version of the instructions in the recipe card below.
- Prep the Baking Dish: Spray a 9-inch by 13-inch pan with non stick cooking spray. Place the quartered cinnamon roll pieces in the pan.
- Create the Custard: In a mixing bowl, combine the remaining french toast ingredients and pour over the cinnamon roll pieces.
- Soak the Cinnamon Rolls: Cover with saran wrap and place in the refrigerator for 30 minutes up to 24 hours.
- Make the Streusel: In a mixing bowl, combine the flour, brown sugar and cut in the butter till crumbly. Add the remaining ingredients and gently mix. Store in the refrigerator till ready to use.
- Bake the Casserole: Sprinkle the streusel over the French toast. Cover with tinfoil and place in the oven for 30 minutes. Remove tinfoil and continue baking for 15 to 20 minutes. Check for doneness.
- Serve and Enjoy: Remove and drizzle the icing from the cinnamon rolls over the french toast. Serve immediately with maple syrup.
Tips for Success
- Make it ahead: If you make this the night before and let the custard soak into the rolls, it is better flavor-wise, but you don’t have to, it’s still delicious baked right away.
- Add the streusel right before baking: If you add the crumbs too soon, they could become soggy. It’s best to wait until right before you’re ready to put the casserole in the oven.
- If you don’t want to use cinnamon rolls: You don’t have to use cinnamon rolls to make this casserole. You could also use stale slices/cubes of brioche bread or French bread to soak up the custard instead, like you would with a traditional French toast recipe. However, those cinnamon rolls really take this breakfast casserole to the next level!
- Make extra steusel: You can make extra streusel mix and keep the leftovers in the freezer to use on cakes, cobblers, etcetera.
How to Store and Reheat Leftovers
- Counter: This pumpkin french toast casserole is best eaten immediately, but can be stored in an airtight container on the counter for up to 3 days.
- Fridge: You can also store it in the refrigerator for up to 5 days.
- Freezer: Wrap the leftovers in a couple of tight layers of plastic wrap (and one of aluminum foil, just to be safe), or in an airtight container. Once completely cooled, freeze for a month or so, and thaw in the fridge overnight before eating again.
- Reheat: Reheat before serving by microwaving, or, for the best results, use the oven and bake until warmed through at 350 degrees Fahrenheit.
Yield: 8
Pumpkin French Toast Casserole
This irresistible Pumpkin French Toast Casserole begins with cans of cinnamon rolls soaked in a pumpkin-egg mixture and topped with a graham cracker crumb streusel.
Ingredients
For the French Toast:
- 2 cans Pillsbury Grands cinnamon rolls with icing, 5 count, quartered
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 cup pumpkin puree
- 6 large eggs, lightly beaten
- 1 tablespoon vanilla extract
For the Streusel Topping:
- ½ cup all purpose flour
- ½ cup light brown sugar
- ½ cup (1 stick) cold butter, cubed
- ⅓ cup chopped pecans
- ½ cup graham cracker crumbs, approx. 1 package lightly crushed
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
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Instructions
FOr the French Toast:
- Spray a 9-inch by 13-inch pan with non stick cooking spray. Place the quartered cinnamon roll pieces in the pan. (Save the cinnamon roll icing for later in the recipe.)
- In a mixing bowl, combine the remaining french toast ingredients and pour over the cinnamon roll pieces.
- Cover with saran wrap and place in the refrigerator for 30 minutes (or up to 24 hours before baking).
For the Streusel Topping:
- In a mixing bowl, combine the flour, brown sugar and cut in the butter till crumbly.
- Add the remaining ingredients and gently mix. Store in the refrigerator till ready to use.
Assembly:
- Preheat the oven to 350°F.
- Sprinkle the streusel over the prepared French toast.
- Cover with tinfoil and place in the oven for 30 minutes. Remove tinfoil and continue baking for 15 to 20 minutes, until golden brown.
- Remove and drizzle the icing from the cinnamon rolls over the french toast.
- Serve immediately with maple syrup!
Nutrition
Serving: 1, Calories: 630kcal, Carbohydrates: 66g, Protein: 12g, Fat: 36g, Saturated Fat: 19g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 217mg, Sodium: 376mg, Fiber: 2g, Sugar: 47g
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