Slow Cooker Pumpkin Maple French Toast Casserole
This recipe for pumpkin 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.
Prep Time15 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: french toast casserole recipe, slow cooker french toast casserole, slow cooker pumpkin maple french toast casserole
Servings: 8 servings
Calories: 425kcal
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
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
Calories: 425kcal | Carbohydrates: 66g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 131mg | Sodium: 317mg | Potassium: 367mg | Fiber: 2g | Sugar: 35g | Vitamin A: 2955IU | Vitamin C: 2.9mg | Calcium: 126mg | Iron: 2.5mg