To create a fall-flavored Pumpkin French Toast Casserole, grab a couple cans of cinnamon rolls and soak them in a pumpkin-egg mixture. Then, top with a graham cracker crumb streusel for added crunch. Serve this over-the-top delicious breakfast with maple syrup, and enjoy!
Prep Time20 minutesminutes
Cook Time50 minutesminutes
Chill Time30 minutesminutes
Total Time1 hourhour40 minutesminutes
Ingredients
For the French Toast:
2cansPillsbury Grands cinnamon rolls with icing, 5 count, quartered
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.