Maple Pumpkin Cream Cheese Croissant Bake
Flaky, buttery croissants meet a swirl of sweet pumpkin cream cheese in this irresistibly soft and golden breakfast bake. Soaked in a vanilla-maple custard and finished with a snowy dusting of powdered sugar, it’s the kind of cozy, crowd-pleasing dish that feels like a warm hug on a cool morning.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6 1x
Ingredients
Base:
5–6 butter croissants, torn into chunks
Pumpkin Cream Cheese Swirl:
6 oz cream cheese, softened
1/2 cup pumpkin purée
2 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla extract
Custard:
3 large eggs
3/4 cup milk
2 tbsp maple syrup
1 tsp vanilla extract
Topping:
Powdered sugar, for serving
Instructions
Preheat oven to 350°F (175°C) and grease a medium baking dish.
Make the Pumpkin Filling: Whisk together cream cheese, pumpkin, maple syrup, cinnamon, and vanilla until smooth.
Layer the Bake: Add half the croissant chunks to the dish, dollop spoonfuls of pumpkin mixture over, then add the remaining croissants. Gently swirl some of the filling throughout.
Mix the Custard: In a bowl, whisk eggs, milk, maple syrup, and vanilla. Pour evenly over the croissants, pressing down lightly so everything soaks in.
Bake for 30–35 minutes, until puffed and golden.
Serve warm, dusted with powdered sugar.
Nutrition
- Calories: 370
- Fat: 21g
- Carbohydrates: 35g
- Protein: 8g