Chocolate Pumpkin Croissant French Toast Bake is a decadent dish perfect for breakfast or even better for dessert!
I always seem to find out about daylight saving time at the last minute. With a newborn at home, losing or gaining an hour feels significant, and I’m never quite prepared. This year we gain an hour, but it also means it will get dark much earlier—so whether it’s springing forward or falling back, it feels like a lose-lose.
Despite the changing clocks and the earlier evenings, I’m embracing the season. Even though we haven’t had a classic fall and winter teased us with a lot of snow this week, I’m not quite ready to surrender to cold weather. Instead, I wanted to share something that brightens chilly mornings and doubles as a comforting dessert: a rich, cozy bake that celebrates fall flavors.
This Chocolate Pumpkin Croissant French Toast Bake brings together buttery croissants, pumpkin butter, cream cheese, and dark chocolate for a luxurious layered casserole. It bakes until golden and slightly crisp on top, then finishes with a drizzle of maple syrup and a sprinkle of pepitas and powdered sugar. It’s indulgent, comforting, and a splendid way to welcome the colder months.
Whether you serve this for a special weekend breakfast, brunch, or as a dessert, it’s an effortless crowd-pleaser. The layers of torn croissant soaked in a vanilla-spiced egg mixture, pockets of pumpkin butter and cream cheese, and melted dark chocolate create a warm, gooey texture that everyone will love.
Chocolate Pumpkin Croissant French Toast Bake
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
- 6 large eggs, whisked
- 1 1/2 cups milk
- 2 tbsp maple syrup, plus more for garnish
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 12 to 16 day-old croissants, torn into pieces
- 1/2 cup pumpkin butter
- 8 ounces plain cream cheese, cut into cubes
- 1/3 cup dark chocolate chips
- Pepitas, for garnish
- Powdered sugar, for garnish
Directions:
- Preheat and prepare: Spray a 9×13-inch baking dish with non-stick spray.
- Mix the custard: In a large bowl whisk together the eggs, milk, maple syrup, vanilla, cinnamon, and salt. Toss half of the torn croissant pieces in the mixture so they start to absorb the custard.
- Layer the bake: Arrange the remaining croissant pieces in the prepared dish. Dollop pumpkin butter and cream cheese across the croissants, then pour the egg mixture evenly over everything. Sprinkle the top with dark chocolate chips.
- Soak: Cover and refrigerate for at least 30 minutes or up to overnight so the croissants fully absorb the custard.
- Bake: Preheat the oven to 375°F (190°C). Bake the casserole for about 45 to 50 minutes until set and golden. If the top browns too quickly, tent loosely with foil. Remove from the oven and let rest briefly.
- Finish and serve: Drizzle with maple syrup and garnish with pepitas and a dusting of powdered sugar. Slice and serve warm.
This Chocolate Pumpkin Croissant French Toast Bake is a comforting blend of pumpkin warmth and chocolate richness—perfect for a special breakfast or an indulgent dessert that highlights seasonal flavors without fuss.