Slow Cooker Pumpkin Maple French Toast Casserole
I love slow cooker pumpkin maple french toast casserole. Say hello to your new favorite breakfast!
This recipe for 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.
Slow Cooker Pumpkin Maple French Toast Casserole
The cinnamon raisin bread we use for this is so yummy. But you can use whatever bread that sounds good or what you’ve got in the pantry. The pure maple syrup though, is key, trust me on that one!
How to make French Toast Casserole
Ingredients
- 1 c. pumpkin, canned
- 1 c. half and half
- 3/4 c. brown sugar, packed
- 4 eggs, beaten
- 1 tsp. vanilla extract
- 1/2 tsp. ground nutmeg
- 1/4 cup PURE maple syrup
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
- 16 oz. cinnamon raisin bread, cut into bite size pieces
- 2 T. maple syrup
- 1 T. sugar, confectioners
- 1/4 cup unsalted butter, cut into cubes
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!
French Toast Casserole Directions
- Prep the slow cooker baking dish with non-stick baking spray.
- Place the cubed bread into the slow cooker.
- Whisk eggs, half & half, salt, nutmeg, cloves, maple syrup, canned pumpkin, creamer, brown sugar, canned pumpkin, and vanilla together.
- Pour the egg mixture over the cubed bread.
- Stir well to mix.
- Sprinkle the cubed butter over the top of the bread.
- 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.
- 1 c. pumpkin, canned
- 1 c. half and half
- ¾ c. brown sugar, packed
- 4 eggs, beaten
- 1 tsp. vanilla extract
- ½ tsp. ground nutmeg
- ¼ cup PURE maple syrup
- ¼ tsp. ground cloves
- ¼ tsp. salt
- 16 oz. cinnamon raisin bread, cut into bite size pieces
- 2 T. maple syrup
- 1 T. sugar, confectioners
- ¼ cup unsalted butter, cut into cubes
- Prep the slow cooker baking dish with non-stick baking spray.
- Place the cubed bread into the slow cooker.
- Whisk eggs, half & half, salt, nutmeg, cloves, maple syrup, canned pumpkin, creamer, brown sugar, canned pumpkin, and vanilla together.
- Pour the egg mixture over the cubed bread.
- Stir well to mix.
- Sprinkle the cubed butter over the top of the bread.
- 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.
