Slow Cooker Pumpkin Maple French Toast Casserole
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.
Servings: 8 servings
- 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
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.
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