This Slow Cooker Pumpkin Pie French Toast makes an amazing fall breakfast, and an excellent dessert! Make it for pumpkin season, or any season you want!
Slow Cooker Pumpkin Pie French Toast
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Today I saw a couple of pumpkin spice-flavored cereals in the grocery store. Now, I love some pumpkin pie and pumpkin spice, but I sort of thought that was going a little too far. This delicious Slow Cooker Pumpkin Pie French Toast, on the other hand, is the perfect way to incorporate a little fall into your breakfast!
This recipe is based off one of our old classics, the original Slow Cooker French Toast. We love a hot breakfast in the morning. This is so easy to put together the night before and toss in your slow cooker as soon as someone in the house is awake. Then by the time everyone is showered and coffeed and awake, breakfast is ready!
We usually drench our French toast in maple syrup, but the pumpkin pie flavor of this recipe was just calling for whipped cream, instead. Our Easy Homemade Whipped Cream recipe is just perfect on top of this French toast. Add 1 teaspoon of pumpkin pie spice into the whipped cream for even more pumpkin spice goodness.
What’s your favorite fall breakfast?
Enjoy!
Free Printable for How To Test Eggs for Freshness
French toast uses a lot of eggs… Have you ever wondered if your eggs are still fresh? In general, eggs will stay fresh for about 1-2 weeks after the date stamped on the carton. But if you aren’t sure, or want a better way to check, try this simple tip!
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Printable Recipe Card for Slow Cooker Pumpkin Pie French Toast
Slow Cooker Pumpkin Pie French Toast
Ingredients
- 1 loaf French bread
- 6 eggs
- 2 cups milk
- 1 cup light brown sugar
- 2 Tablespoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Optional: maple syrup or whipped cream
Instructions
- Cut French bread into bite-size cubes and place in a large bowl.
- In another bowl, whisk eggs and milk to combine.
- Add brown sugar and spices to egg mixture and whisk well to combine.
- Pour egg mixture over bread cubes and stir well.
- Lightly grease a 6-quart slow cooker with baking spray.
- Transfer bread mixture to slow cooker.
- Cover the top of the slow cooker with 4-8 layers of paper towels.
- Cover the slow cooker and cook on high for 2-3 hours.
- Serve immediately with desired toppings.
To prepare the night before:
- Prepare bread and egg mixture as instructed above.
- Transfer bread mixture to the crock of a slow cooker.
- Cover and refrigerate overnight.
- When ready to bake, place crock inside slow cooker and cover with paper towels as described above.
- Put lid on slow cooker and cook on high for 2-3 hours. (Cooking time may need to be increased.)
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