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Pumpkin Cream Cheese Croissant Bake with Brown Sugar, Pumpkin cream cheese muffin recipes
Brittany Stage

Pumpkin Cream Cheese Croissant Bake with Brown Sugar

Torn croissants soak in a pumpkin and cream cheese custard overnight, then bake up golden and puffed with a caramelized brown sugar top. It is an easy, relaxed brunch bake that tastes far more impressive than the effort it takes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 9 hours 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

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

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • hand mixer or whisk
  • plastic wrap
  • wire rack

Method
 

  1. Grease a 9x13-inch baking dish well with butter or nonstick spray. Tear the croissants into rough 1 to 2 inch chunks and spread them in an even layer in the prepared dish. It does not need to be perfect, some pieces can overlap and nestle together naturally.
  2. Beat the softened cream cheese in a large bowl with a hand mixer on medium speed until smooth and lump-free, about 1 to 2 minutes. This step matters because lumps of cream cheese will not blend out in the custard later. Add the pumpkin puree and mix until fully combined.
  3. Add the eggs one at a time to the cream cheese mixture, whisking well after each one. Then whisk in the milk, granulated sugar, pumpkin pie spice, 1 teaspoon cinnamon, vanilla extract, and salt. Keep whisking until the custard looks smooth and uniform with no streaks of cream cheese visible.
  4. Pour the pumpkin custard evenly over the torn croissants in the dish. Press the croissant pieces down gently with a spatula or your hands so they are all touching the custard. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight. This soaking time is what makes the center tender and custardy rather than dry.
  5. When you are ready to bake, pull the dish out of the refrigerator and let it sit at room temperature for 20 to 30 minutes while you preheat the oven to 350 degrees F. Taking the chill off helps it bake more evenly.
  6. Mix the brown sugar and 1/2 teaspoon cinnamon together in a small bowl. Sprinkle the mixture evenly over the top of the soaked croissants. Scatter the small pieces of cold butter across the surface as well. This combination will caramelize as it bakes and create a lightly crisp, sweet top layer.
  7. Bake uncovered for 40 to 45 minutes until the top is deep golden brown, the edges are set and slightly pulling away from the sides of the dish, and the center feels firm when you give the pan a gentle shake. If the top is browning too quickly before the center sets, lay a piece of foil loosely over the dish for the last 10 minutes.
  8. Remove from the oven and let the bake rest on a wire rack for at least 10 minutes before scooping and serving. This resting time helps the custard finish setting so portions hold together when served. Serve with a dusting of powdered sugar or a drizzle of maple syrup if you like.

Notes

Total time includes 8 hours of overnight soaking. For a shorter soak, a minimum of 2 hours in the refrigerator will still give good results, though the texture will be slightly less custardy in the center.