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Pumpkin Maple Crockpot French Toast Recipe

Pumpkin Maple Crockpot French Toast

This cozy slow-cooker French toast casserole combines day-old bread with pumpkin, maple syrup, eggs, milk, and pumpkin spices. It can be assembled the night before and cooked until puffed, tender, and set.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf, 12-16 ounces French bread or brioche, cut into 1-inch cubes
Pumpkin Custard
  • 6 eggs Large eggs
  • 1 15-ounce can Pumpkin purée, not pumpkin pie filling
  • 1 cup Whole milk or half-and-half
  • 1/2 cup Pure maple syrup, plus more for serving
  • 1/4 cup Packed light brown sugar
  • 1 teaspoon Vanilla extract
  • 1 1/2 teaspoons Pumpkin-pie spice
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Fine salt
For the Slow Cooker
  • 2 tablespoons Butter or nonstick spray
Optional Additions
  • 1/2 cup Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Generously grease a 5- to 6-quart slow-cooker insert with the butter or nonstick spray. Add the cubed bread and scatter the optional chopped pecans or walnuts evenly among the cubes.
  2. In a large bowl, whisk the eggs, pumpkin purée, milk or half-and-half, maple syrup, brown sugar, vanilla, pumpkin-pie spice, cinnamon, and salt until smooth. Pour the pumpkin custard over the bread and gently press the cubes down so they absorb the liquid.
  3. Let the mixture stand for about 30 minutes before cooking, or cover and refrigerate it overnight for a more thoroughly soaked casserole. If refrigerated overnight, place the insert in the slow cooker according to the appliance manufacturer's instructions before turning it on.
  4. Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 1/2 hours. The center should be puffed and set, with no wet liquid custard remaining, and should reach at least 160°F for food safety.
  5. Turn off the slow cooker and let the casserole rest for 10 to 15 minutes. Spoon it into bowls and serve warm with extra maple syrup, whipped cream, powdered sugar, or toasted pecans.

Notes

Day-old or slightly stale bread holds its shape better than fresh bread. Do not fill the slow cooker more than about two-thirds full, and avoid removing the lid repeatedly because heat escapes quickly.