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Pumpkin French Toast Casserole (Crock-Pot)

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

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!

Ingredients You Will Need:

(full amounts in recipe box below)

• 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!

How to make Pumpkin French Toast Casserole

1. Prep the slow cooker baking dish with non-stick baking spray.
2. Place the cubed bread into the slow cooker.
3. Whisk eggs, half & half, salt, nutmeg, cloves, maple syrup, canned pumpkin, creamer, brown sugar, canned pumpkin, and vanilla together.
4. Pour the egg mixture over the cubed bread.
5. Stir well to mix.
6. Sprinkle the cubed butter over the top of the bread.
7. Cook on High 1 hour 15 minutes or Low 2 hours 30 minutes until knife inserted in center comes out clean.
8. Store in the refrigerator.

Slow Cooker Pumpkin Maple French Toast Casserole

Published By Jill

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. 

5 from 2 votes

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Prep Time 15 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 30 mins

Course Breakfast

Cuisine American

Servings 8 servings

Calories 425 kcal

Ingredients

  

1x2x3x

• 1 c. pumpkin canned
• 1 c. half and half
• 3/4 c. brown sugar packed
• 4 large 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 TB. maple syrup
• 1 TB. sugar confectioners
• 1/4 cup unsalted butter cut into cubes

Instructions

 

• 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.

Nutrition

Calories: 425kcalCarbohydrates: 66gProtein: 9gFat: 14gSaturated Fat: 7gCholesterol: 131mgSodium: 317mgPotassium: 367mgFiber: 2gSugar: 35gVitamin A: 2955IUVitamin C: 2.9mgCalcium: 126mgIron: 2.5mg

Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!