Name: Pumpkin Cream Cheese Croissant Bake with Brown Sugar
Prep time: 20 min
Cook time: 45 min
Total time: 545 min
Ingredients: 6 large croissants (day-old or slightly stale, torn into rough chunks); 8 oz cream cheese (full-fat, softened to room temperature); 1 cup pumpkin puree (not pumpkin pie filling); 4 large eggs; 1 1/2 cups whole milk; 1/3 cup granulated sugar; 2 tsp pumpkin pie spice; 1 tsp cinnamon; 1 tsp vanilla extract; 1/4 tsp salt; 1/3 cup brown sugar (packed, for topping); 1/2 tsp cinnamon (for topping); 2 tbsp unsalted butter (cut into small pieces, for topping)

From the roundup: 22 Pumpkin Cream Cheese Muffin Recipes for Fall Baking

Jump to Recipe

Cold squares of this pumpkin cream cheese croissant bake straight from the fridge the next morning are genuinely worth fighting your kids for, and I say that as someone who rarely wants breakfast twice. The croissant pieces firm up overnight and the pumpkin custard, built on softened cream cheese blended into puree before the eggs go in, stays creamy instead of spongy when you reheat a slice in the oven for eight minutes at 325. I put the whole dish together the night before, about 20 minutes of actual work, and the brown sugar and butter scattered on top caramelize into a thin crisp layer during baking that holds up even on day two. For a family of seven, I usually double the recipe and use two pans because a single 9×13 disappears fast.

How this one actually started

I made this the first time because I had a bag of croissants that were a day past their best and I could not bring myself to throw them out. I had half a can of pumpkin puree left from something else earlier in the week, and the rest came together from what was already in the fridge. I honestly expected it to be fine but forgettable. My oldest asked for it again the next weekend, which around here is the real test.

Now I make it every fall, usually the night before a late Sunday breakfast when I know I will not want to be measuring and whisking in the morning. I have also brought it to a Thanksgiving brunch twice, still in the baking dish, and both times someone asked for the recipe before we sat down.

Why you will love this

Almost all the work happens the night before, so there is nothing to rush in the morning
Day-old croissants are actually better here than fresh ones because they soak up the custard without turning to mush
The cream cheese is beaten smooth before the custard comes together, so you get creamy bites throughout instead of random lumps
One 9×13 dish feeds eight people, which makes it practical for a holiday table or a big family breakfast
The brown sugar and butter topping caramelizes on its own in the oven, no extra steps required

Tips for success

Beat the cream cheese until completely smooth before adding anything else. If you skip this or rush it, you will have small lumps of cream cheese baked into the custard that never fully melt out.
Press the croissant pieces down into the custard after pouring, and press again before covering the dish. Every piece should be touching the liquid or it will bake up dry and almost crunchy on top.
Pull the dish out of the fridge 20 to 30 minutes before it goes into the oven. A cold dish straight from the refrigerator bakes unevenly, and the center can still be jiggly when the top is already deep brown.
If the top is browning fast but the center still feels loose when you shake the pan, tent a piece of foil loosely over the dish for the last 10 minutes. Do not skip the 10-minute rest after baking either, the custard finishes setting as it cools and portions hold together much better.

Common questions about this bake

Can I use fresh croissants? You can, but fresh croissants are softer and will absorb the custard faster. Leave them out on the counter for a few hours first to dry out slightly.
How do I know when the center is done? The edges will pull away from the sides of the dish and the center should feel firm, not jiggly, when you give the pan a gentle shake. If it still moves like liquid, give it 5 more minutes.
Can I bake it the same day? Yes, but soak it for at least 2 hours at room temperature. The texture will be a little less custardy in the center compared to an overnight soak.
What goes well with it? Maple syrup, a dusting of powdered sugar, or plain whipped cream. It is already sweet, so nothing heavy is needed alongside it.

Substitutions

Brioche or challah cut into chunks works well in place of croissants. The texture will be slightly denser but still good. Neufchatel cheese is a fine swap for full-fat cream cheese and behaves the same way in the custard. Evaporated milk can replace whole milk if that is what you have open.

For a dairy-free version, use a dairy-free cream cheese block and unsweetened oat milk. The custard will be a little thinner and the center slightly less rich, but it bakes up fine. Just make sure the dairy-free cream cheese is softened fully before beating it or it will stay lumpy.

Make-ahead and storage

Assemble the dish the night before, cover it tightly with plastic wrap, and refrigerate for 8 to 12 hours. Do not add the brown sugar topping until right before it goes into the oven or it will dissolve into the custard overnight. Leftovers keep covered in the fridge for up to 3 days. Reheat individual portions in the microwave for 45 to 60 seconds, or warm the whole dish covered with foil in a 325 degree oven for about 15 minutes.

This one does not freeze well once baked. The custard texture turns grainy after thawing and the croissant pieces get waterlogged. Plan to finish it within a few days of baking.

Brittany Stage