Pumpkin Croissant Breakfast Bake

By á-47

Ingredients

• 6 croissants, cubed
• 2 cups heavy cre3am
• 1 - 15 oz. can pumpkin
• 1 cup whole milk
• 1 1/4 cups sugar
• 4 eggs
• 1 egg yolk
• 1 tea. cinnamon
• 1/4 tea. allspice
• Maple Syrup for serving
• STREUSEL TOPPING
• 3/4 cup sugar
• 3/4 cup flour
• 1 Tbsp. water
• 1 tea. cinnamon
• 1/4 cup butter, softened
• 1/4 tea. salt
• 1/3 cup chopped pecans

Preparation

Step 1

Prepare streusel topping: Place all ingredients in a medium bowl and mash together with a fork until crumbly. Store the mixture in the refrigerator while the custard is be prepared.

Spray a 9x13 dish with cooking spray. Place cubed croissants in the dish and set aside.

In a bowl, whisk together the cream, pumpkin, milk, sugar, eggs, egg yolk, cinnamon and allspice. Pour over th3 croissant cubes. Press the cubes down into the custard so they are thoroughly coated with the mixture. Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees.

Bake for 35 minutes, and then sprinkle on the streusel topping. Bake for an additional 20-25 minutes, or until the custard is just set.

serve warm with maple syrup.

Makes 12 servings