Slow Cooker Pumpkin French Toast Casserole Recipe

Introduction

This Slow Cooker Pumpkin French Toast Casserole is a cozy and delicious way to enjoy a classic breakfast with a fall twist. The pumpkin-spiced custard soaks into French bread cubes, creating a warm, comforting dish perfect for busy mornings or leisurely weekends.

Ingredients

• 1 (16 ounce) loaf French bread, cut into 1–2 inch cubes
• 2 cups half and half
• 1 (15 ounce) can pumpkin puree
• 5 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pinch salt
• 1 pinch ground cloves
• 1/4 cup brown sugar
• 1/4 cup salted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 cup maple syrup
• 1/4 cup powdered sugar

Instructions

1. Step 1: Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or butter.
2. Step 2: Cut the French bread into 1- to 2-inch cubes and place them evenly in the slow cooker.
3. Step 3: In a medium bowl, whisk together half and half, pumpkin puree, eggs, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, salt, and a pinch of cloves until fully combined.
4. Step 4: Pour the pumpkin mixture evenly over the bread cubes, pressing down lightly so the bread absorbs the liquid well.
5. Step 5: In a small bowl, mix brown sugar, salted butter, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves with a fork or pastry cutter until crumbly.
6. Step 6: Sprinkle the crumble mixture evenly over the soaked bread.
7. Step 7: Cover and cook on low for 6 to 8 hours, or until the casserole is set and cooked through.
8. Step 8: Serve hot. You can enjoy it plain, dusted with powdered sugar, or drizzled with maple syrup.

Tips & Variations

• Use day-old bread for better texture as it will soak up the custard without becoming too soggy.
• For a richer flavor, substitute half and half with whole milk or add a splash of heavy cream.
• Add chopped pecans or walnuts on top of the crumble before cooking for extra crunch.
• This casserole freezes well; cool completely before wrapping tightly and freezing.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire dish in the slow cooker on low for about an hour until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but ensure it’s cooked and pureed smoothly before using. One cup of fresh pumpkin puree can substitute for one cup of canned pumpkin.

Can I prepare this casserole the night before?

Absolutely. Assemble the casserole in the slow cooker, cover, and refrigerate overnight. Start cooking it in the morning on low for 6 to 8 hours.

Slow Cooker Pumpkin French Toast Casserole Recipe

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This Slow Cooker Pumpkin French Toast Casserole is a comforting and delicious breakfast treat, combining the warm flavors of pumpkin and spices with soft, custardy French bread. Perfect for a cozy morning, it requires minimal prep and slow cooking to develop rich flavors and a melt-in-your-mouth texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Bread

• 1 (16 ounce loaf) French bread, cut into 1–2 inch cubes

Pumpkin Mixture

• 2 cups half and half
• 1 (15 ounce can) pumpkin puree
• 5 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 pinch salt
• 1 pinch ground cloves

Crumble Topping

• 1/4 cup brown sugar
• 1/4 cup salted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cloves

To Serve

• 1 cup maple syrup
• 1/4 cup powdered sugar

Instructions

1. Prepare slow cooker: Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or butter to prevent sticking and for easy cleanup.
2. Cube the bread: Cut the French bread into 1- to 2-inch cubes and place them evenly in the bottom of the slow cooker, creating the base for the casserole.
3. Mix pumpkin custard: In a medium mixing bowl, whisk together half and half, pumpkin puree, eggs, cinnamon, nutmeg, salt, and ground cloves until smooth and fully combined to create the custard mixture.
4. Combine bread and custard: Pour the pumpkin custard evenly over the bread cubes in the slow cooker. Gently press the bread down to ensure it soaks up the liquid evenly for a custardy texture.
5. Make crumble topping: In a small bowl, use a fork or pastry cutter to blend brown sugar, salted butter, cinnamon, nutmeg, and ground cloves until the mixture is crumbly and evenly combined.
6. Add crumble topping: Sprinkle the crumble mixture evenly over the soaked bread and pumpkin custard in the slow cooker to add a sweet, spiced crunch on top.
7. Cook: Cover the slow cooker with the lid and cook on low for 6 to 8 hours, or until the casserole is set and fully cooked through, developing a soft and flavorful consistency.
8. Serve: Serve the casserole hot. Optionally dust with powdered sugar or drizzle with maple syrup to add sweetness and decoration before enjoying.

Notes

• Use day-old French bread for best texture as it will absorb the custard better without becoming mushy.
• Adjust the spices according to your taste preference for more or less warmth and aroma.
• The slow cooker time may vary slightly depending on your model; check doneness by ensuring the casserole is set in the middle.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
• For a dairy-free version, substitute half and half with a coconut milk blend and butter with a plant-based alternative.

Keywords: pumpkin french toast casserole, slow cooker breakfast, pumpkin breakfast casserole, easy slow cooker recipes, fall breakfast recipes