Bite size pieces of croissant baked with pumpkin puree, pumpkin pie spice and drizzled with maple syrup. This pumpkin pie croissant French toast is custardy on the inside, crispy on the outside and just so good.
Hi! This is Andrea from Cooking with a Wallflower.
I’m so excited that it’s finally November! Because it means I can now officially start the countdown to the holidays! It can’t be too early now, Halloween is already over.
I mean, can you believe that it’s only a couple more weeks until Thanksgiving, and that Christmas is just a little over a month away?
This year seems to have gone by so fast!
This month I’m sharing with you a delicious croissant French toast.
This pumpkin pie croissant French toast is so perfect for fall. It’s custardy in the center and crispy and buttery on top and tastes like pumpkin pie.
I love croissants on their own, but sometimes I like to repurpose them for French toast. It just takes breakfast to a whole other level! And when you add pumpkin puree, a little pumpkin pie spice, sugar, and vanilla extract, it’s like having dessert for breakfast!
And just in case you’re wondering, they’ll be perfect for after Thanksgiving breakfast/brunch too!
Preheat the oven to 350F. Lightly grease a 9 inch pie dish, or baking pan, with nonstick cooking spray.
Tear up croissants into bite size pieces, and place them into the pie dish.
In a small mixing bowl, whisk beaten eggs with soy milk, or milk of your choice, pumpkin puree, granulated sugar, vanilla extract and pumpkin pie spice until all the ingredients are well combined.
Pour this mixture over the croissant, and mix to evenly coat all the croissant pieces.
Bake the pumpkin pie croissant French toast until the center is set and the top is golden brown and crispy, about 20 minutes.
Allow them to cool, then serve with powdered sugar and maple syrup.
Enjoy!
I hope you have a wonderful Thanksgiving! Can’t wait to share more recipes in December!
Andrea
- 3 large croissants
- 2 large eggs
- 4 tablespoons soymilk
- 4 tablespoons pumpkin puree
- 2 teaspoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Preheat the oven to 350F. Lightly grease a 9 inch pie dish, or baking pan, with nonstick cooking spray.
- Tear up croissants into bite size pieces, and place them into the pie dish.
- In a small mixing bowl, whisk beaten eggs with soymilk, or milk of your choice, pumpkin puree, granulated sugar, vanilla extract, and pumpkin pie spice until all the ingredients are well combined.
- Pour this mixture over the croissant, and mix to evenly coat all the croissant pieces.
- Bake the pumpkin pie croissant French toast until the center is set and the top is golden brown and crispy, about 20 minutes.
- Allow them to cool, then serve with powdered sugar and maple syrup.
