Pumpkin Croissant Breakfast Bake

• Vegetarian

• Produce

  • 1 7/8 cups 1 (15 oz can pumpkin or

• Refrigerated

  • 1 Egg yolk, large
  • 4 Eggs, large

• Condiments

  • 1 Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 2 tsp Cinnamon, ground
  • 1/4 cup Flour
  • 1/4 tsp Salt
  • 1 1/2 cup Sugar

• Nuts & Seeds

  • 1/3 cup Pecans

• Bread & Baked Goods

  • 6 Croissants

• Dairy

  • 1/4 cup Butter
  • 2 cups Heavy cream
  • 1 cup Whole milk

• Liquids

  • 1 tbsp Water

Found on salu-salo.com

Description

Ingredients

• 6 croissants, cubed
• 2 cups heavy cream
• 1 (15 oz) can pumpkin or 1⅞ cups
• 1 cup whole milk
• 1 ¼ cup sugar
• 4 large eggs
• 1 large egg yolk
• 1 tsp ground cinnamon
• ¼ tsp ground allspice
• Pure maple syrup for serving
• ¼ cup sugar
• ¼ cup flour
• 1 tbsp water
• 1 tsp ground cinnamon
• ¼ cup butter, softened
• ¼ tsp salt
• ⅓ cup chopped pecans

Directions

• Prepare the topping: Place all ingredients in a medium bowl and mash together with a fork until crumbly. Store in the refrigerator while the custard is being prepared.
• Spray a 13X9-inch casserole dish with cooking spray. Place cubed croissants in the dish and set aside.
• In a bowl, whisk together cream, pumpkin, milk, eggs, egg yolk, cinnamon and allspice. Pour over the croissant cubes. Press the croissant pieces down into the custard so they are thoroughly coated with the mixture. Cover and refrigerate for 1 hour.
• Preheat oven to 350°F.
• Bake for 35 minutes, and then sprinkle with the topping. Bake for additional 20-25 minutes, or until the custard is just set. Serve with pure maple syrup.