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