Slow Cooker Pumpkin Maple French Toast Casserole

This Cooker Pumpkin Maple French Toast Casserole is ideal to fill your breakfasts with flavor, texture and lots of color.

You can customize the Cooker Pumpkin Maple French Toast Casserole recipe however you prefer, because you will be sure that it will always maintain the excellent flavor.

Dare to try this recipe for Cooker Pumpkin Maple French Toast Casserole and write down all the details that we bring for you.

Ingredients:

1 cup pumpkin, canned
1 ½ cup half and half
¾ cup light brown sugar, packed
5 eggs, beaten
1 tsp. vanilla extract
¼ cup pumpkin spice coffee creamer
½ tsp. ground nutmeg
¼ cup PURE maple syrup
¼ tsp. ground cloves
1 loaf 16 oz. french bread, cut into small cubed pieces

Sauce ingredients:

¾ cup butter
1 ½ cups light brown sugar, packed
1 tbsp. maple extract
2 tbsp. water
¼ tsp. sea salt
½ cup evaporated milk
1 tbsp. vanilla extract

Directions:

Step 1. Prep the slow cooker baking dish with non-stick baking spray.
Step 2. Place the cubed bread into the slow cooker.
Step 3. In a large bowl whisk together until combined the pumpkin, half and half, light brown sugar, eggs, vanilla, Step 4. pumpkin spice coffee creamer, ground nutmeg, maple syrup, ground cloves. Pour the egg mixture over the cubed bread. Stir well to mix.
Step 5. Cover and refrigerate crock pot overnight or for at least 5 hours. Place into the slow cooker.
Step 6. Cook on High 2 hour 30 minutes or Low 4 hours 30 minutes.
Step 7. Prepare sauce once the french toast is completed.

Sauce directions:
Step 1. Add butter, brown sugar, water, maple extract, and sea salt to medium saucepan and heat over medium heat, stirring until butter melts.
Step 2. Bring to boil for 5 minutes, stirring often. Remove from heat and add in ½ cup milk and vanilla.
Step 3. Stir until combined. Pour sauce over the french toast once plated and serve immediately. Top with whip cream and pecans. ENJOY!!

Slow Cooker Pumpkin Maple French Toast Casserole

laura

This Cooker Pumpkin Maple French Toast Casserole is ideal to fill your breakfasts with flavor, texture and lots of color.

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Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Course Breakfast

Cuisine American

Ingredients

  

• 1 cup pumpkin canned
• 1 ½ cup half and half
• ¾ cup light brown sugar packed
• 5 eggs beaten
• 1 tsp. vanilla extract
• ¼ cup pumpkin spice coffee creamer
• ½ tsp. ground nutmeg
• ¼ cup PURE maple syrup
• ¼ tsp. ground cloves
• 1 loaf 16 oz. french bread cut into small cubed pieces

Sauce ingredients:

• ¾ cup butter
• 1 ½ cups light brown sugar packed
• 1 tbsp. maple extract
• 2 tbsp. water
• ¼ tsp. sea salt
• ½ cup evaporated milk
• 1 tbsp. vanilla extract

Instructions

 

• Prep the slow cooker baking dish with non-stick baking spray.
• Place the cubed bread into the slow cooker.
• In a large bowl whisk together until combined the pumpkin, half and half, light brown sugar, eggs, vanilla, pumpkin spice coffee creamer, ground nutmeg, maple syrup, ground cloves
• Pour the egg mixture over the cubed bread. Stir well to mix.
• Cover and refrigerate crock pot overnight or for at least 5 hours.
• Place into the slow cooker.
• Cook on High 2 hour 30 minutes or Low 4 hours 30 minutes.
• Prepare sauce once the french toast is completed.

Sauce directions:

• Add butter, brown sugar, water, maple extract, and sea salt to medium saucepan and heat over medium heat, stirring until butter melts.
• Bring to boil for 5 minutes, stirring often.
• Remove from heat and add in ½ cup milk and vanilla. Stir until combined.
• Enjoy!

Keyword Slow Cooker Pumpkin Maple French Toast Casserole