In preparation for a mother-daughter brunch, my mom and I made a spin-off of a cinnamon roll French toast casserole, which we call a “Pumpkin French Toast Bake” (inspired by this Tasty video). By substituting Trader Joe’s Pumpkin Cinnamon rolls for generic rolls and upgrading the frosting, we created this winning seasonal dish.
Topped with pumpkin-coffee frosting, this decadent bake is sure to impress your friends at any holiday brunch or on lazy winter mornings. Either way, this dish is sure to satisfy your pumpkin cravings.
Pumpkin French Toast Bake
Ingredients
Instructions
Pour butter into the bottom of a 9×13 casserole dish.
Cut each cinnamon roll into 8-10 pieces.
Spread cinnamon roll pieces over the buttered casserole dish.
In separate bowl, crack the eggs and add the milk.
Add in cinnamon, pumpkin pie spice and vanilla. Feel free to adjust the spice level for taste (we leaned toward using more rather than less).
Add in maple syrup and whisk the liquid mixture together until smooth.
Evenly pour liquid mixture into casserole dish and spread it over the cinnamon roll pieces.
Sprinkle top with more cinnamon and place the dish in the oven for 25 minutes at 375° F/ 190° C
While the bake is in the oven, add cream cheese, pumpkin frosting packets, the leftover pumpkin pie spice and room temperature coffee in a separate bowl.
Blend the frosting mixture together until it appears smooth and creamy.
Remove bake from the oven.
Pour frosting over top and enjoy!