Healthier Crock Pot Pumpkin French Toast

Wake up to the delightful aroma of Crock Pot Pumpkin French Toast!

Hi everyone!

It’s been a fun week so far.  My first house guest has been helping me get ready for Thanksgiving and we’ve been doing a little exploring of Asheville as well.  I’m hoping we make it over to the Biltmore today.  Most of the rest of the clan arrives tomorrow or Thursday.  Thanksgiving has turned into a week long event in my house!

Because family is in town for several days I need to feed everyone for more than just Thanksgiving.  I make my Crock Pot Vegetarian Breakfast Casserole every year but I thought it would be fun to add another one to the mix.  After some testing I came up with this Healthier Crock Pot Pumpkin French Toast.

It’s syrup drizzled, pumpkin-y breakfast goodness.

My version is a bit healthier because it uses whole wheat bread, coconut sugar and 1% milk instead of cream.

The pumpkin added to the custard not only tastes good but has all kinds of health benefits and antioxidants.

The casserole cooks while you sleep and you wake up to an amazing pumpkin-y smelling house and one super tasty breakfast everyone will rave about.

Bonus points because you will not have to wake up super early and scramble to get it together.   Anyone who’s has house guest is nodding their head right now… RIGHT?

Serve this with your favorite syrup and a side of fruit!  Just expect it to disappear super fast.  That smell will tempt anyone and everyone in the house.

Enjoy.

Like it?  I’d love it if you could share this image to your favorite Pinterest board.

Also try…

Vegetarian Crock Pot Breakfast Casserole

Pumpkin Pie Baked Oatmeal

Apple Cinnamon Baked Oatmeal

Healthier Apple Pie Pancakes

Healthier Crock Pot Pumpkin French Toast

Julie Wunder

Healthy Crock Pot Pumpkin French Toast Casserole is the perfect fall breakfast. Make ahead and have ready in the morning.

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Prep Time 10 mins

Cook Time 7 hrs

Total Time 7 hrs 10 mins

Course Breakfast, Crock Pot

Cuisine American

Servings 6 servings

Calories 293 kcal

Ingredients

  

1x2x3x

• 1 cup pumpkin puree, not pumpkin pie mix
• 3 1/2 cups milk, I tested with 1%
• 1/2 cup coconut sugar
• 3 eggs, beaten
• 2 teaspoons pumpkin pie spice
• 2 teaspoons cinnamon
• 2 teaspoons vanillia extract
• 1/4 teaspoon salt
• 1 12 oz loaf whole wheat bread, cut in 1 inch cubes
• Cooking spray

Instructions

 

• Mix the pumpkin, milk, coconut sugar, eggs and spices in a large bowl. Whisk together until well combined.
• Add the bread in the bowl and coat all the pieces. Cover and put in the fridge allow the custard to sink into the bread. Stir occasionally to allow it to soak evenly. If possible allow to sit for an hour. It will work without this step, but this allow the bread to get more evenly coated.
• Spray a Crock Pot with cooking spray. Transfer the mixture to the crock pot making sure the bread is evenly spread along the bottom.
• Cook on low for 7-8 hours. Check at 7 hours to make sure it's not burning.

Notes

Serve with your favorite syrup and a side of fruit!

Nutrition

Calories: 293kcalCarbohydrates: 49gProtein: 16gFat: 4gSaturated Fat: 1gCholesterol: 85mgSodium: 462mgPotassium: 490mgFiber: 6gSugar: 21gVitamin A: 6765IUVitamin C: 2mgCalcium: 274mgIron: 3mg

Keyword Crock Pot Pumpkin French Toast, Healthy Pumpkin French Toast

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

Thanks for stopping by today! Tomorrow I’m sharing some Thanksgiving wishes.

Your turn!

How’s your Thanksgiving week going?