Pumpkin Crock Pot French Toast Casserole
My Pumpkin Crock Pot French Toast Casserole recipe is assembled the night before and bakes to perfection in a slow cooker! Rich with pumpkin puree, pumpkin pie spice, and egg and milk custard this Pumpkin French Toast is the perfect breakfast for Thanksgiving or any cozy fall morning. Drizzle with maple syrup for an addictive recipe everyone will love.
Ingredients
- 1 loaf bread, cut in 1 inch cubes (about 6 cups)
- 1 cup pumpkin puree, not pumpkin pie mix
- 6 eggs, beaten
- 2 cups milk
- ½ cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- Cooking spray
Instructions
- Spray your crock pot well and then put the cubed bread in the crock pot.
- Mix the pumpkin, milk, coconut sugar, eggs and spices in a large bowl. Whisk together until well combined.
- Pour the egg mixture over the bread. Cover and refrigerate for at least 4 hours but up to overnight.
- When you are ready to cook the casserole, remove the slow cooker from the fridge and cook on low for 4 hours or high for 2.
- Serve with a drizzle of maple syrup.
Notes
Store any leftover in an airtight container in the fridge for up to three days.
Directions to Bake in the Oven: Put the Pumpkin French Toast Casserole in a baking dish or pan that you've sprayed with cooking spray. Bake at 350 degrees until the custard sets and becomes firm. That should be between 40-55 minutes. You will know it's done with a toothpick that comes out of the middle clean. If it starts browning too much on the top you can cover it with foil.
Nutrition
Calories: 293kcalCarbohydrates: 49gProtein: 16gFat: 4gSaturated Fat: 1gCholesterol: 85mgSodium: 462mgPotassium: 490mgFiber: 6gSugar: 21gVitamin A: 6765IUVitamin C: 2mgCalcium: 274mgIron: 3mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!