This Pumpkin Cinnamon Roll French Toast Bake with crumb topping is super easy to make on a busy weekend morning or holiday. The flavors of refrigerated cinnamon rolls, pumpkin spice, french toast and pumpkin combine with maple syrup for a welcome explosion of scrumptious flavors. Fall has never tasted SO good!
This French Toast Bake is so flavorful and delightfully cakey from the cinnamon rolls. You can easily eat this without the maple syrup due to all the great flavors already going on. However, I can’t fathom the idea of not smothering any kind of french toast, pancake or waffle in plenty of syrup. The flavor of syrup may vary, but it has to give my carbs a good bath until it gets nice and soggy. You brunch fans know what I’m talking about.
I don’t usually like things to be overly complicated, so I opted to make a crumb topping that doesn’t involve all the butter cutting and kneading. I just melted the butter and did a bit of stirring with a bit of flour, brown sugar, pumpkin spice and chopped pecans. This topping really makes this dish delish. Who doesn’t love plenty of sweet, crumbly delight on their breakfast? Especially, on a moist (that word disturbs me), Blueberry Lemon Muffin…winner, winner crumb topping brinner!
How is brinner not a word? My family eats brinner on a weekly basis. My husband has requested french toast and turkey sausage for dinner every Tuesday. Now, that is something I don’t mind getting on board with. Let it rain breakfast all day long! No need to wait until tomorrow morning.
After weeks (okay months) of procrastination, I finally made my first recipe video. I realized, that there was definitely a reason that I’ve been putting this project off. Learning a new video editing program was a huge pain involving hours of bugging my husband and mild (major) use of profanity. Anyway, check out my first attempt on Facebook with my Slow Cooker Pumpkin Maple Oatmeal.
Here are a few other options for those planing to consume nothing but pumpkin for the next 2 months.
HOW ABOUT A COCKTAIL WITH THAT?
- 2 Tubes of refrigerated cinnamon rolls (reserve icing)
- 6 Eggs
- 2 C. Milk (I use 2%)
- 1 Tsp. Vanilla
- 1 C. Pumpkin Puree
- 2 Tsp. Pumpkin Pie Spice
- ¼ C. Sugar
- Crumb Toppig
- ⅔ C. Flour
- ⅓ C. Brown Sugar
- 2 Tsp. Cinnamon
- 1 Tsp. Pumpkin Pie Spice
- 4 Tbsp. Butter; melted
- ¼ C. Chopped Almonds (optional)
- Spray Bottom of 13X9 inch baking pan with nonstick cooking spray or grease with butter.
- Cut Cinnamon rolls into fourths and distribute evenly in bottom of baking pan.
- In a large bowl; beat together eggs, sugar, pumpkin, milk, vanilla and pumpkin pie spice.
- In a seperate bowl add; cinnamon, pumpkin pie spice, brown sugar, chopped almonds and melted butter. Stir together until crumbly.
- Sprinkle crumb topping on top of french toast.
- Bake at 350 degrees for around 35 minutes or until top is lightly browned.
- Top with reserved cinnamon roll icing.
- Serve topped with maple syrup.