Can I use regular sandwich bread instead of French bread?

While you can use sandwich bread in a pinch, it won't hold up as well to the long cooking process. French bread or sourdough provides better texture and doesn't become as mushy. If using sandwich bread, reduce the cooking time by about an hour and check frequently for doneness.

How do I know when the casserole is fully cooked?

The casserole is done when the edges look set and slightly pulled away from the sides of the slow cooker. The center should be firm but still moist when touched lightly. Insert a knife in the center - it should come out mostly clean with perhaps a few moist crumbs, but no liquid custard.

Can I make this with homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully, but you'll want to drain it through a fine mesh sieve or cheesecloth if it's watery. The consistency should be similar to canned puree to ensure proper cooking. You might also want to taste and adjust the spices, as homemade puree can vary in flavor intensity.

My slow cooker runs hot - how do I prevent overcooking?

If you know your slow cooker tends to cook quickly, aim for the shorter end of the cooking time (closer to 6 hours). You can also insert a heat-safe trivet underneath the mixture to create some distance from the heating element, or use the "warm" setting for the final hour instead of "low."

Slow Cooker Pumpkin French Toast Casserole Recipe

Description

This Slow Cooker Pumpkin French Toast Casserole is a cozy and effortless breakfast dish that combines warm autumn flavors with the convenience of slow cooking. Made with hearty French bread, creamy pumpkin puree, and aromatic spices, it’s topped with a buttery crumble and perfect for family gatherings or special brunches. Just set it, let it cook, and enjoy a delightful fall-inspired meal the whole family will love.

Ingredients

Units Scale

Pumpkin French Toast Casserole

1 (16-ounce) loaf French bread, cut into 1–2 inch cubes
2 cups half and half
1 (15-ounce) can pumpkin puree
5 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch salt
1 pinch ground cloves

Crumble

1/4 cup brown sugar
1/4 cup salted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch ground cloves

To Serve

1 cup maple syrup
1/4 cup powdered sugar

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Instructions

Prepare the Slow Cooker
Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or butter to prevent sticking during cooking.
Prepare the Bread Base
Cut the French bread into 1- to 2-inch cubes and place them evenly in the slow cooker.
Mix the Pumpkin Mixture
In a medium-sized mixing bowl, whisk together the half and half, pumpkin puree, eggs, cinnamon, nutmeg, salt, and cloves until the mixture is smooth and well combined.
Combine Mixture and Bread
Pour the pumpkin mixture evenly over the bread cubes inside the slow cooker. Gently press down on the bread to ensure that it fully soaks up the liquid.
Make the Crumble
In a small mixing bowl, combine the brown sugar, butter, cinnamon, nutmeg, and cloves. Use a fork or pastry cutter to mix the ingredients until they form a crumbly texture.
Add the Crumble Topping
Sprinkle the crumble mixture evenly over the bread and pumpkin base in the slow cooker.
Cook the Casserole
Cover the slow cooker with its lid and cook on low for 6 to 8 hours, or until the casserole is fully set and cooked through. The edges should be slightly golden and firm.
Serve and Enjoy
Serve the casserole hot, plain or dusted with powdered sugar, and drizzle with maple syrup for added sweetness and flavor.

Notes

Set your slow cooker to the “warm” setting for up to 2 hours to keep the casserole warm before serving.
For extra texture, add chopped pecans or walnuts to the crumble topping.
Use day-old French bread for better absorption of the pumpkin mixture.
If you want to speed up the cooking process, use the high setting for 3 to 4 hours, but monitor to ensure it doesn’t overcook.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 13
Sodium: 320mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 8g
Cholesterol: 95mg