Pumpkin French Toast Casserole
Pumpkin Monkey Bread French Toast Casserole - this easy breakfast recipe combines two favorites: baked French toast and pumpkin monkey bread! It's the perfect easy fall brunch recipe.
Servings: 12 servings
Cost: 8
Ingredients
- 2 (16.3 ounce) cans refrigerated biscuits (such as Pillsbury Grands!)
- 2 tablespoons (25g) sugar
- 1 teaspoon pumpkin pie spice
- ¼ cup (57g) unsalted butter melted
- 6 large eggs
- ½ cup (112g) pumpkin puree
- ½ cup Pumpkin Pie Spice Coffee Creamer (see note)
- ¾ cup (97g) chopped pecans
- ¾ cup maple syrup
- 1 cup (113g) Powdered sugar
- 2-3 tablespoons Pumpkin Pie Spice Coffee Creamer
Instructions
- Preheat oven to 375°F.
- Unroll biscuits and cut each one into 6 pieces. Place biscuits in a large gallon size bag. Stir together cinnamon and sugar and pour over biscuits. Seal back and shake to coat.
- Pour melted butter in the bottom of a 9x13-inch baking dish. Arrange biscuit pieces over butter in the pan.
- Whisk eggs and pumpkin with coffee creamer. Pour over biscuits, then sprinkle with chopped pecans. Drizzle maple syrup over the top.
- Bake for about 40 minutes, or until biscuits are cooked through and casserole is golden brown.
- Make topping: whisk powdered sugar and creamer. Drizzle over the top of casserole. Serve warm.
Video
Notes
- Feel free to use any flavor coffee creamer or substitute milk or nondairy milk.
- You know this is done when it's no longer wet looking and a knife comes out hot from the center.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 40mg | Potassium: 129mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1846IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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