Description
This Pumpkin French Toast Casserole is a cozy, autumn-inspired breakfast dish perfect for chilly mornings. It features cubed French bread soaked in a rich pumpkin and spice custard mixture, slow-cooked to creamy perfection, and served with a warm buttery maple sauce. This casserole combines the flavors of pumpkin puree, warm spices, and pure maple syrup for a comforting, crowd-pleasing breakfast or brunch.
Ingredients
Scale
Casserole Ingredients
- 1 cup pumpkin puree
- 1 1/2 cups half and half
- 3/4 cup brown sugar (packed)
- 5 large eggs (beaten)
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin spice coffee creamer
- 1/2 teaspoon ground nutmeg
- 1/4 cup pure maple syrup
- 1/4 teaspoon ground cloves
- 16 ounce loaf French bread (cut into bite-size pieces)
Sauce Ingredients
- 3/4 cup unsalted butter
- 1 1/2 cups light brown sugar (packed)
- 1 tablespoon maple extract
- 2 tablespoons water
- 1/4 teaspoon sea salt
- 1/2 cup evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Prepare the slow cooker: Spray the slow cooker baking dish with non-stick baking spray to prevent sticking during the cooking process.
- Place the bread: Add the cubed French bread pieces into the prepared slow cooker, distributing them evenly.
- Make the custard mixture: In a large bowl, whisk together the pumpkin puree, half and half, brown sugar, beaten eggs, vanilla extract, pumpkin spice coffee creamer, ground nutmeg, pure maple syrup, and ground cloves until well combined.
- Combine bread and custard: Pour the custard mixture over the cubed bread in the slow cooker. Stir gently to ensure the bread absorbs the liquid evenly.
- Refrigerate: Cover the slow cooker with its lid and refrigerate overnight or for at least 5 hours to allow the bread to soak thoroughly.
- Cook the casserole: Cook on the High setting for 2 hours and 30 minutes or on the Low setting for 4 hours and 30 minutes until the casserole is set and cooked through.
- Prepare the sauce: While the casserole is cooking or after it is done, melt the unsalted butter in a saucepan. Stir in the light brown sugar, maple extract, water, sea salt, evaporated milk, and vanilla extract. Cook over medium heat until the sauce thickens slightly, stirring frequently to prevent burning.
- Serve: Spoon the warm maple sauce over individual servings of the pumpkin French toast casserole and enjoy immediately.
Notes
- For best flavor, allow the bread to soak overnight in the custard mixture.
- If your slow cooker tends to run hot, check the casserole for doneness earlier to avoid overcooking.
- You can substitute half and half with whole milk for a lighter option, but the custard may be less rich.
- Use fresh pumpkin puree rather than canned for a fresher taste, if available.
- This casserole can be kept warm in the slow cooker on the ‘Warm’ setting for up to 1 hour before serving.
