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.
Ingredients
- 1 cup pumpkin canned
- 1 1/2 cup half and half
- 3/4 cup light brown sugar packed
- 5 eggs beaten
- 1 tsp. vanilla extract
- 1/4 cup pumpkin spice coffee creamer
- 1/2 tsp. ground nutmeg
- 1/4 cup PURE maple syrup
- 1/4 tsp. ground cloves
- 1 loaf 16 oz. french bread cut into small cubed pieces
Sauce ingredients:
- 3/4 cup butter
- 1 1/2 cups light brown sugar packed
- 1 tbsp. maple extract
- 2 tbsp. water
- 1/4 tsp. sea salt
- 1/2 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 1/2 cup milk and vanilla. Stir until combined.
- Enjoy!