Description
This Pumpkin Cream Cheese Stuffed Croissant Bake with Pecan Crunch is a delightful and creamy fall-inspired dish, perfect for brunch or dessert. Layers of buttery croissants filled with sweet pumpkin cream cheese, topped with a crunchy pecan mixture, make this a must-try!
Ingredients
6 large croissants
8 oz cream cheese, softened
1 cup pumpkin puree
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp pumpkin spice
1/4 tsp salt
1/2 cup pecans, chopped
1/4 cup brown sugar
1/4 cup flour
1/4 cup butter, melted
Instructions
1.
2. Preheat the oven to 350°F (175°C).
3. In a mixing bowl, combine softened cream cheese, pumpkin puree, sugar, eggs, vanilla extract, pumpkin spice, and salt. Mix until smooth.
4. Cut the croissants in half and layer them in a greased baking dish.
5. Pour half of the pumpkin cream cheese mixture over the croissants, then layer the remaining croissants on top.
6. Pour the rest of the pumpkin cream cheese mixture on top.
7. In a separate bowl, mix together the chopped pecans, brown sugar, flour, and melted butter to create the pecan crunch topping.
8. Sprinkle the pecan crunch mixture evenly over the top of the croissant bake.
9. Bake in the preheated oven for 30-35 minutes, or until golden and set.
10. Let cool for a few minutes before serving.
11.
Notes
Serve warm with a drizzle of maple syrup or whipped cream for an extra treat. This dish can be made ahead of time and stored in the refrigerator. Reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: 🧀 CHEESE AVALANCHE
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 16g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg