Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

We all love a french toast casserole, especially one you can prep the night before, like this strawberries and cream one. But I immediately switch to this fall, seasonal overnight goodness as soon as we hit October.

It’s everything we love about fall on one comforting plate. Creamy, pumpkin-brioche-soaked-bread topped with pecans for that extra crunch and that oh-so-perfect buttermilk glaze.

It’s simply perfect. That is all. And you can make all of this the night before. Simply bake, drizzle and serve in the morning.

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Overnight Pumpkin French Toast Casserole

Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

Prep Time 2 hours 15 minutes

Cook Time 1 hour

Total Time 3 hours 15 minutes

Servings 8 servings

Ingredients

• 1 (16-ounce) loaf brioche bread cubed
• 1 (8-ounce) package cream cheese cubed
• 10 large eggs beaten
• 1 ½ cups whole milk
• 1 cup canned pumpkin puree
• ⅓ cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Kosher salt
• ½ cup chopped pecans

for the buttermilk glaze

• 2 cups confectioners’ sugar
• 3 tablespoons buttermilk
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract
• Kosher salt

Instructions

• Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
• In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
• Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
• Serve immediately, drizzled with buttermilk glaze.

for the buttermilk glaze

• In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

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The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!

Can you have these for breakfast? Yes. For lunch? Yes. For dinner? Yes, yes, yes.

You can have these bad boys for all the meals.

They are incredibly moist and fluffy with just enough sweetness to balance out with the cinnamon sugar outer layer.

But be careful, their bite-sizedness make these donuts VERY dangerous.

Pumpkin Donut Holes

Yield: 24 mini muffins

prep time: 20 minutes

cook time: 15 minutes

total time: 35 minutes

The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!

4.92 stars (12 ratings)

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Pumpkin Donut Holes

20 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup pumpkin puree
• 1/2 cup milk
• 1/2 cup brown sugar
• 1/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract

For the cinnamon sugar topping

• 2 tablespoons ground cinnamon
• 2/3 cup sugar
• 4 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
2. In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
5. Scoop the batter evenly into the muffin tray.
6. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
7. To make the cinnamon sugar, combine cinnamon and sugar.
8. When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.
9. Let cool on a wire rack.

Notes:

Adapted from Two Peas & Their Pod

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The post Pumpkin Donut Holes appeared first on Halal Foods.