Slow Cooker Pumpkin French Toast
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Start the day right with slow cooker pumpkin French toast casserole. Full of seasonal spices, this easy breakfast dish is a fall favorite.
I love French toast, but what I don’t love is standing over the griddle or stove waiting for a few slices to cook at a time.
French toast casseroles are a great alternative, like my overnight apple cinnamon french toast or overnight strawberry french toast.
But when I don’t want to bother with the oven, or need to have brunch cooking while we’re still off running errands, I turn to the slow cooker.
Doing French toast in the slow cooker ensures that you get a perfect custard-y bread while also enjoying the crisper bits you get from traditional preparation.
The flavor in this isn’t overly pumpkin, either, so even the pumpkin-averse will enjoy it!
Ingredients for Pumpkin French Toast
To make slow cooker French toast, you’ll need all the standard ingredients, plus our pumpkin flourishes.
Challah or brioche – Soft, slightly sweet egg-enriched breads are best for French toast.
I don’t recommend standard sandwich breads, which tend to fall apart easily when soaked.
Milk – Any milk you have on hand is fine! I use 2% milk, but whole milk also works well.
If you like, you can even use a mix of milk and cream for a richer french toast.
Eggs – Standard large eggs are used in this recipe.
Pumpkin puree – Make sure you are using pure pumpkin puree, not pumpkin pie filling.
If using homemade pumpkin puree, you’ll need 1 ¾ cups. This is approximately the amount in a 15-ounce can of pumpkin.
Brown sugar – I use brown sugar in this recipe for more depth of flavor. You can use light or dark brown sugar.
Spices – Along with salt, you’ll need the spices we associate with pumpkin! Cinnamon, nutmeg, ginger, and cloves are my go-to for flavoring pumpkin recipes.
You can use your favorite pumpkin pie spice blend in place of the individual spices.
How to make crockpot french toast
Lightly coat the base of your slow cooker with nonstick spray.
Cut your loaf of bread into cubes 1 to 2 inches in size. Smaller cubes will soak up custard better; making them evenly sized will ensure they cook well.
Place the cubed bread in a very large bowl and set aside.
In another bowl, whisk together the eggs, milk, pumpkin, brown sugar, and spices. It should be completely blended and smooth; you can even use a blender for this step if you prefer.
Pour the liquid mixture over the bread cubes and gently stir the bread to coat as evenly as possible.
Pour the coated bread into your crockpot base, making sure to pour any leftover custard over the top. Evenly spread in the base.
Place the lid on and cook on low for 4 hours, or 2 hours on high.
save time in the morning!
Save time in the morning! Assemble your French toast the night before and place it in the refrigerator. When you wake up, put the crock into the slow cooker base and set to cook.
When the French toast casserole is ready, serve immediately with powdered sugar, maple syrup, and butter. Or even whipped cream!
Want to add more to this pumpkin french toast?
Try it with adding maple syrup to the custard mix for extra maple flavor.
Love nuts? Pecans are wonderful paired with pumpkin. Mix chopped pecans in with the soaked bread, or sprinkle them on top.
You can also add a streusel topping. I love streusel on pumpkin coffee cake, and it’s delicious with French toast too!
Mix together flour, brown sugar, and cinnamon (or pumpkin pie spice), then cut in butter until you have a coarse crumble. Scatter over the French toast before cooking.
Leftover French toast can be stored in an airtight container in the refrigerator for 3-5 days.
Reheat French toast in the microwave for 30-45 seconds, or until heated through to desired temperature.
You can also freeze leftover French toast. I recommend portioning the cooled French toast into individual servings and wrapping tightly in foil, then placing in a freezer bag.
Thaw overnight in the refrigerator, then remove from the bag and warm in the oven on a sheet pan for 8-10 minutes at 350°F or unwrap and heat in the microwave.
Frozen French toast will last 1-2 months.
Other pumpkin breakfast recipes you’ll love
Got a craving for pumpkin? Try these breakfast recipes:
- Pumpkin Coffee Cake
- Pumpkin Pancakes
- Pumpkin Muffins with Spiced Pepitas
- Pumpkin Scones with White Chocolate Chips
- Pumpkin Baked Oatmeal
This slow cooker pumpkin French toast is one recipe you’ll keep coming back to. Try it this weekend!
Slow Cooker Pumpkin French Toast
- 1 loaf challah
- 2 cups milk
- 5 eggs
- 15 ounces pumpkin puree, or 1 3/4 cups fresh pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- maple syrup, to serve
- Coat the inside of a slow cooker with nonstick spray.
- Cut challah into cubes and place in a large bowl.
- In another bowl, whisk together milk, eggs, pumpkin, brown sugar, vanilla, cinnamon, salt, nutmeg, ginger, and cloves until blended.
- Pour mixture over the top of the challah, and stir well, making sure each piece is coated.
- Scoop into the slow cooker base in an even layer. Cook on High for 2 hours, or Low for 4 hours.
- Serve with maple syrup or powdered sugar.
you convinced me.