Chocolate Pumpkin Croissant French Toast Bake

Chocolate Pumpkin Croissant French Toast Bake is a decadent dish perfect for breakfast or even better for dessert!  

So…I didn’t know it was going down this weekend. 

I feel like it’s always a last minute notice. 

You know, the whole daylight savings time situation. I never realize the clock will fall back or forward until a day or two before. You would think there would be more prep time involved because sleep is a precious commodity especially with a newborn on our hands. 

I know we gain an hour this round, but it’s also going to get dark super early which is no bueno. I feel like there is no win with daylight savings time. So I’m just going to embrace it. Kind of like the non-fall we are having. Sigh. Honestly I am not ready for winter even though it snowed a bazillion inches this week. 

Okay, enough complaining about the weather and time change because today’s recipe is going to perk us right up! I felt like we needed a decadent breakfast…..more like a dessert recipe to get us over the hump and into November. 

This Chocolate Pumpkin Croissant French Toast Bake is a combination of all my favorite things. We’ve got chocolate, pumpkin butter, and croissants layered into a decadent dish. Bake until golden brown and then drizzled with maple syrup. Basically it’s a poster child for all things fall. Maybe this dish will keep Old Man Winter from burping up? 

Wishful thinking. 

Chocolate Pumpkin Croissant French Toast Bake

Ingredients:

  • 6 large eggs, whisked
  • 1 1/2 cups milk
  • 2 tbsp maple syrup + more for garnish
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 12 to 16 day old croissants, torn into cubes
  • 1/2 cup pumpkin butter
  • 8 ounces plain cream cheese, cut into cubes
  • 1/3 cup dark chocolate chips
  • Pepitas, for garnish
  • Powdered sugar, for garnish

Directions:

  1. Spray a 9X13 inch baking dish with non-stick cooking spray.
  2. In a large bowl combine eggs, milk, maple syrup, vanilla extract, cinnamon and salt. Take half of the torn croissants and toss them with the egg mixture.
  3. Take the remaining croissants and arrange them in the bottom of the prepared baking dish. Dollop the top of the croissants in the baking dish with pumpkin butter and cream cheese. Pour the egg mixture over the croissants. Top with chocolate chips.
  4. Cover the dish and place in the fridge for at least 30 minutes or overnight to set.
  5. Once ready to bake, preheat your oven to 375 degrees. Bake for about 45 to 50 minutes. If the top of the dish starts to get to crispy loosely cover with foil. Remove from oven when golden brown and garnish with maple syrup, pepitas, and powdered sugar.
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