Overnight Pumpkin Cheesecake French Toast Casserole
Overnight Pumpkin Cheesecake French Toast Casserole ~ Pumpkin Cheesecake stuffed into a French Toast Casserole! Easy breakfast for the weekends!
Servings: 8 Servings
Calories: 871kcal
Ingredients
- 1 12 pack King's Hawaiian Sweet Dinner Rolls
- 8 eggs
- 2 tsp vanilla
- 2 1/2 c. milk
- 1/2 c. heavy whipping cream
- 2 tsp cinnamon
- 2 c. golden butter cake mix
Pumpkin Cheesecake Filling
- 6 Tbsp cream cheese softened
- 1/2 c. powdered sugar
- 1/4 c. pumpkin
- 1/4 tsp pumpkin pie spice
Crumb Topping
- 1/2 c. flour
- 1/2 c. brown sugar packed
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 c. butter
Glaze
- 2 Tbsp cream cheese softened
- 1 c. powered sugar
- 1 Tbsp milk
Instructions
- Spray a 9x13" glass baking dish with non-stick spray.
- Cream together pumpkin cheesecake filling mixture. Cut buns in half and apply cheesecake filling to one side of the bun. Put buns back together. Tear buns into bite size pieces and layer in baking dish. If you have cheesecake filling left over just put spoonfuls over the pieces of bun in the baking dish when you are done.
- Whisk together eggs, milk, heaving whipping cream, cake mix, cinnamon and vanilla extract in a large bowl. Pour mixture over bread.
- Cover baking dish and store in the fridge overnight or for several hours.
- Preheat oven to 350 degrees.
- In a small bowl add flour, brown sugar, cinnamon and salt, stir until combined. Cut butter into mixture.
- Remove french toast casserole from fridge, uncover and drop topping by the spoonful randomly across french toast casserole.
- Bake for 1 hour until the center is set and edges are browned.
- Cream together glaze toppings and French Toast with glaze.
Nutrition
Calories: 871kcal | Carbohydrates: 132g | Protein: 14g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 239mg | Sodium: 854mg | Potassium: 277mg | Fiber: 2g | Sugar: 88g | Vitamin A: 1770IU | Vitamin C: 0.7mg | Calcium: 318mg | Iron: 3.5mg