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Slow Cooker Pumpkin French Toast Casserole Recipe

Slow Cooker Pumpkin French Toast Casserole Recipe
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★★★★★

4.8 from 5 reviews

This Slow Cooker Pumpkin French Toast Casserole is a comforting and hearty breakfast dish perfect for fall. Featuring tender brioche bread soaked in a creamy pumpkin-spice custard and topped with a crunchy pecan crumb topping, it’s slow-cooked to perfection for a warm and flavorful start to your day.

Ingredients

Scale

For the casserole:

  • 1 (16-ounce) loaf brioche, cut into 1-inch pieces
  • Cooking spray or unsalted butter, for greasing
  • 6 large eggs
  • 2 cups half-and-half
  • 1 (14-ounce) can pumpkin purée
  • 3 tablespoons granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • Powdered sugar, for serving (optional)
  • Maple syrup, for serving (optional)

For the crumb topping:

  • 1/4 cup all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 3 tablespoons chopped, toasted pecans
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of kosher salt
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Toast the Bread: Arrange a rack in the middle of the oven and preheat to 250°F. Place the brioche pieces in a single layer on a rimmed baking sheet and toast them for 20 minutes, stirring halfway through to ensure even toasting. Set aside to cool slightly.
  2. Prepare Slow Cooker: Generously coat a 6-quart or larger slow cooker with cooking spray or unsalted butter to prevent sticking. Evenly arrange the toasted bread cubes inside the slow cooker.
  3. Make Custard Mixture: In a large bowl, whisk together the eggs, half-and-half, pumpkin purée, granulated sugar, pumpkin pie spice, vanilla extract, and kosher salt until fully combined.
  4. Soak the Bread: Pour the custard mixture over the bread cubes in the slow cooker. Gently stir with a wooden spoon to ensure all pieces are evenly coated and soaked through. Cover and refrigerate overnight if desired, or proceed to the next step.
  5. Make Crumb Topping: In a medium bowl, mix the flour, brown sugar, toasted pecans, cinnamon, nutmeg, and salt. Drizzle in the melted butter and stir until large, slightly floury crumbs form.
  6. Apply Topping and Cook: Sprinkle the crumb topping evenly over the soaked bread mixture. Cover the slow cooker with a large sheet of paper towels (to absorb moisture) ensuring it does not sag into the casserole, then place the lid on top. Cook on LOW for 4 hours or HIGH for 2 hours until the casserole is set.
  7. Serve: Remove the casserole from the slow cooker and dust with powdered sugar if desired. Serve warm with maple syrup on the side for drizzling.

Notes

  • For best results, allow the bread to soak overnight in the custard mixture in the refrigerator to enhance flavor and custard absorption.
  • Use brioche or any rich, slightly sweet bread to achieve a tender, flavorful casserole.
  • To toast pecans, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes until fragrant.
  • Covering the slow cooker with paper towels helps absorb excess moisture, preventing the casserole from becoming soggy.
  • Adjust the cooking time based on your slow cooker’s heat settings and size.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave.

Nutrition

Keywords: pumpkin french toast, slow cooker breakfast casserole, fall brunch recipe, pumpkin spice, brioche french toast, easy holiday breakfast

Find it online: https://victoriablair.com/slow-cooker-pumpkin-french-toast-casserole-recipe/