Recipe: Slow Cooker Pumpkin French Toast Casserole
This slow cooker pumpkin French toast casserole is topped with a nutty brown sugar streusel and perfect for feeding a crowd.
Serves6 to 8
Prep10 minutes to 15 minutes
Cook2 hours to 4 hours
Ever since I met this sweet slow cooker breakfast casserole, I’ve been hosting weekend brunch as often as possible. It’s a treat to be sure, loaded with tender cubes of custard-soaked brioche tinged with the warm scent of pumpkin spice and topped with a nutty brown sugar streusel. You’ll want to keep this one in rotation all year long.
Good Things Happen When French Toast Meets the Slow Cooker
French toast casseroles are my easy go-to solution for serving this breakfast favorite to a crowd. There are oven-baked options that call for well under an hour of cook time, but more often than not I find the slow cooker to be a better choice. For starters, leaning on the slow cooker frees up the oven for other important tasks, like cooking up a big batch of crispy bacon. But more importantly, it’s the ideal option when hosting guests for the weekend, since it stays warm all morning and can therefore please early risers and late sleepers alike.
The Best Slow Cooker French Toast Starts with Toasted Bread Cubes
The best thing you can do for your slow cooker French toast is to toast the cubes of bread. It makes a big difference in the way breakfast cooks up, and prevents the casserole from getting too soggy. It’s absolutely worth the extra step, and it can be be done well in advance, so you don’t have to add on time the morning of.
Slow Cooker Pumpkin French Toast Casserole
This slow cooker pumpkin French toast casserole is topped with a nutty brown sugar streusel and perfect for feeding a crowd.
Prep time 10 minutes to 15 minutes
Cook time 2 hours to 4 hours
Serves 6 to 8
Nutritional Info
Ingredients
For the casserole:
- 1 (16-ounce)
loaf brioche, cut into 1-inch pieces
Cooking spray or unsalted butter
- 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 kosher salt
- 2 tablespoons
unsalted butter, melted
Instructions
Make the casserole
Arrange a rack in the middle of the oven and heat to 250°F.
Place the bread in a single layer on a rimmed baking sheet and toast, stirring halfway through, for 20 minutes. Set aside to cool slightly.
Generously coat a 6-quart or larger slow cooker with cooking spray or butter. Arrange the toasted bread evenly in the slow cooker and set aside.
Place the eggs in a large bowl and whisk to combine. Add the half-and-half, pumpkin, sugar, pumpkin pie spice, vanilla, and salt and whisk to combine. Pour the custard over the bread. Use a wooden spoon to gently stir so all the cubes are evenly coated and soaked through. Cover and refrigerate overnight, if desired.
If necessary, remove the uncooked casserole from the refrigerator and let it sit at room temperature while you make the crumb topping.
Make the crumb topping
Stir the flour, sugar, pecans, cinnamon, nutmeg, and salt together in a medium bowl. Drizzle with the butter and stir until big, slightly floury crumbs form.
Sprinkle the crumb topping evenly over the casserole. Place a large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker but does not sag down onto the casserole. Cover and cook until set, 4 hours on the LOW setting or 2 hours on the HIGH setting.
Right before serving, dust with powdered sugar if desired. Serve warm with maple syrup if desired.
Recipe Notes
Make ahead: The bread can be toasted up to several days in advance and stored in an airtight container at room temperature, once completely cooled. The casserole can be assembled up to 1 day in advance, covered, and stored in the refrigerator until ready to slow cook.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
