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Crockpot Pumpkin Maple French Toast Recipe for Cozy Fall Mornings

Crockpot Pumpkin Maple French Toast

A warm slow-cooker French toast casserole made with pumpkin puree, maple syrup, fall spices, and day-old bread. It serves eight and is delicious with extra maple syrup, whipped cream, toasted nuts, or powdered sugar.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

French Toast Casserole
  • 1 16-ounce loaf French bread, brioche, or challah, cut into 1-inch cubes
  • 6 eggs Large eggs
  • 1 cup Plain pumpkin puree
  • 1 1/2 cups Whole milk or half-and-half
  • 1/2 cup Pure maple syrup
  • 1 teaspoon Vanilla extract
  • 1 1/2 teaspoons Pumpkin pie spice
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 2 tablespoons Butter or nonstick spray for the slow cooker
Optional Add-Ins and Toppings
  • 1/2 cup Chopped pecans or walnuts
  • To serve Additional maple syrup, whipped cream, toasted pecans, or powdered sugar

Method
 

Step-by-Step
  1. Generously grease a 5- to 6-quart slow-cooker insert with the butter or nonstick spray.
  2. Add the 1-inch bread cubes to the prepared slow cooker and scatter the optional chopped pecans or walnuts over them.
  3. Whisk the eggs, pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and evenly combined.
  4. Pour the pumpkin custard evenly over the bread. Press the cubes down gently so they absorb the liquid without compacting the mixture too firmly.
  5. Cover and let the casserole stand for about 30 minutes, or refrigerate it overnight if preparing ahead.
  6. Cook covered on LOW for 3 to 4 hours, beginning to check at the lower end of the range. The center should be set rather than liquid, and the internal temperature should reach approximately 160°F.
  7. Turn off the slow cooker and let the French toast stand for 10 to 15 minutes before serving. Spoon it into bowls and finish with maple syrup, whipped cream, toasted pecans, or powdered sugar.

Notes

Day-old or slightly stale bread gives the best texture because it absorbs the custard without becoming gummy. Slow cookers vary, so check early to prevent dry or rubbery edges. Refrigerate leftovers promptly and reheat individual portions gently.