Description

This cozy slow cooker pumpkin French toast casserole is a fuss-free, crowd-pleasing fall brunch recipe. Rich, custardy, and loaded with pumpkin spice, it’s perfect for lazy weekends or holiday mornings.

Ingredients

Scale

1 loaf (about 16 oz) day-old brioche or challah, cut into 1-inch cubes
6 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup canned pumpkin puree (not pumpkin pie filling)
3/4 cup packed brown sugar
1/4 cup pure maple syrup
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons melted butter (for greasing and flavor)
For the Topping:
1/2 cup chopped pecans (optional)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter, diced

Instructions

Grease the insert of a 6-quart slow cooker generously with butter or nonstick spray.
Cut the bread into 1-inch cubes. If bread is fresh, dry cubes on a baking sheet for 1 hour or in a 300°F oven for 10 minutes.
In a large bowl, whisk together eggs, milk, heavy cream, pumpkin puree, brown sugar, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
Place half the bread cubes in the slow cooker. Pour half the custard over, pressing gently. Add remaining bread and custard, pressing again.
In a small bowl, mix pecans, brown sugar, cinnamon, and cold diced butter until crumbly. Sprinkle over casserole.
Cover and cook on LOW for 3 to 4 hours, laying a clean towel or paper towels under the lid to catch condensation. Casserole is done when puffed, set, and a knife comes out mostly clean.
Turn off slow cooker and let casserole rest uncovered for 10-15 minutes before serving.
Serve warm with extra maple syrup, whipped cream, or powdered sugar.

Notes

Use day-old or slightly stale bread for best texture. For gluten-free or dairy-free, substitute appropriate bread and milk/cream alternatives. To prevent a soggy top, place a towel or paper towels under the slow cooker lid. Let casserole rest before serving for easier slicing. For a crispier topping, broil individual servings for 1-2 minutes.

Prep Time: 15 minutes
Cook Time: 3 to 4 hours
Category: Breakfast, Brunch
Cuisine: American

Nutrition

Serving Size: 1/10 of casserole
Calories: 320
Sugar: 22
Sodium: 320
Fat: 12
Saturated Fat: 6
Carbohydrates: 46
Fiber: 2
Protein: 8

Keywords: pumpkin french toast casserole, slow cooker brunch, fall breakfast, pumpkin spice, easy french toast casserole, crockpot breakfast, holiday brunch, make ahead breakfast