You will love this slow cooker pumpkin french toast casserole. This recipe for crock pot french toast casserole is my most favorite because you can get everything prepped the night before, and then let it sit in the slow cooker all morning. My family loves when I make this on Christmas morning. They also go crazy when I make a Crescent Bacon Breakfast Ring or Red Velvet Cinnamon Rolls.
Pumpkin French Toast Casserole
We always make this pumpkin french toast for gatherings and it’s always such a huge hit. The sauce we use for this is so yummy and perfect for Fall. The pure maple syrup though, is key, trust me on that one!
Important Ingredients You Will Need:
(full amounts in recipe box below)
- Pumpkin – canned pumpkin is best.
- Evaporated Milk – this will add moisture
- Half and Half – used for the sauce.
- Sweetener – you will use brown sugar and maple syrup.
- Eggs – this bonds all the ingredients.
- Pumpkin Spice Coffee Creamer and Vanilla extract – adds a nice flavor.
- Spices – nutmeg and cloves.
- French Bread – cut into pieces.
You have two choices, to cook this quickly on high or slowly on low. That’s perfect if you’re waiting for everyone to wake up on a Saturday or having company over for brunch!
How to make Pumpkin French Toast Casserole
One of the best things about this breakfast casserole is how easy it is to make using the crock-pot!
Here’s how to do it:
- Prep the slow cooker baking dish with non-stick baking spray.
- Place the cubed bread into the slow cooker.
- Whisk all the casserole ingredients together.
- Poor over bread and mix.
- Combine all sauce ingredients.
- Cook on High 1 hour 15 minutes or Low 2 hours 30 minutes until knife inserted in center comes out clean.
- Store in the refrigerator.
Other French Toast Recipes
Strawberry French Toast Roll Ups
Slow Cooker Pumpkin Maple French Toast Casserole
Ingredients
Casserole ingredients
- 1 cup pumpkin canned
- 1 1/2 cup half and half
- 3/4 cup brown sugar packed
- 5 large eggs beaten
- 1 tsp vanilla extract
- 1/4 cup pumpkin spice coffee creamer
- 1/2 tsp ground nutmeg
- 1/4 cup PURE maple syrup
- 1/4 tsp ground cloves
- 1 16 oz loaf french bread cut into bite size pieces
Sauce ingredients
- 3/4 cup butter
- 1 1/2 cup light brown sugar packed
- 1 tbsp maple extract cut into cubes
- 2 tbsp water
- 1/4 tsp sea salt
- 1/2 cup evaporated milk
- 1 tbsp vanilla extract
Instructions
- Prep the slow cooker baking dish with non-stick baking spray.
- Place the cubed bread into the slow cooker.
- In a large bowl whisk together until combined the pumpkin, half and half, light brown sugar, eggs, vanilla, pumpkin spice coffee creamer, ground nutmeg, maple syrup, ground cloves
- Pour the egg mixture over the cubed bread.
- Stir well to mix.
- Cover and refrigerate crock pot overnight or for at least 5 hours.
- Cook on High 2 hour 30 minutes or Low 4 hours 30 minutes.
- Prepare sauce once the french toast is completed.
Sauce Directions
- Add butter, brown sugar, water, maple extract, and sea salt to medium saucepan and heat over medium heat, stirring until butter melts.
- Bring to boil for 5 minutes, stirring often.
- Remove from heat and add in 1/2 cup milk and vanilla.
- Stir until combined.
- Pour sauce over the french toast once plated and serve immediately.
- Top with whip cream and pecans
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3 comments on “Pumpkin French Toast Casserole (Crock-Pot)”
I love making this. It is so good, but I make it in the oven instead of the slow cooker. I mix everything together and put it in a dish and bake 30 minutes at 350. I make it the night before and let it sit in the fridge. So yummy!!
Interested to hear comments on this recipe
This sounds delicious but I am wondering what size crock pot is used? Thank you.