Pumpkin French Toast Casserole

5 from 6 votes

Pumpkin French Toast Casserole is a tasty twist on a classic breakfast food made in your slow cooker. The pumpkin, spices, and maple syrup make a delicious Fall recipe that you just have to try.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Breakfast

Cuisine: American

Keyword: french toast casserole recipe, slow cooker french toast casserole, slow cooker pumpkin maple french toast casserole

Servings: servings

Calories: 425kcal

Author: Jill

Ingredients

1 cup pumpkin puree
1 1/2 cup half and half
3/4 cup brown sugar packed
5 large eggs beaten
1 teaspoon vanilla extract
1/4 cup pumpkin spice coffee creamer
1/2 teaspoon ground nutmeg
1/4 cup PURE maple syrup
1/4 teaspoon ground cloves
16 ounce loaf french bread cut into bite size pieces

Maple Sauce

3/4 cup unsalted butter
1 1/2 cup light brown sugar packed
1 Tablespoon maple extract
2 Tablespoon water
1/4 teaspoon sea salt
1/2 cup evaporated milk
1 Tablespoon 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.

Maple Sauce

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.

Nutrition