Wake up to the delightful aroma of Crock Pot Pumpkin French Toast!
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?
Breakfast is served! Healthier #CrockPot #Pumpkin French Toast!Click To Tweet
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.Breakfast is served! Healthier #CrockPot #Pumpkin French Toast!Click To Tweet
Like it? I’d love it if you could share this image to your favorite Pinterest board.
- 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
- 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.
Serve with your favorite syrup and a side of fruit!
Thanks for stopping by today! Tomorrow I’m sharing some Thanksgiving wishes.
How’s your Thanksgiving week going?