I am a mom of 4, add on to that a mom of special needs kids so…. mornings in my house can be hectic and down right crazy but there is one thing we need every morning, a good breakfast.
I love giving my kids a good healthy hot breakfast and this recipe fit the bill along with being easy to make. French toast casserole in the crockpot! Who would have thought. I whipped this up way after my kids were asleep so no mommy I need this or that while i’m trying to create breakfast. I did wake up several times during the night to the yummy aromas of cinnamon and nutmeg. That may have been the hardest part. Then in the morning voila, breakfast was ready as soon as we woke up.
Try it for yourself!
- 1 loaf sandwich bread (white or wheat), diced
- 1 (15oz) can pumpkin puree
- 6 eggs
- 1 cup milk
- ½ cup brown sugar
- 2 tsp vanilla extract
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- Place cubed bread in a large bowl
- In another bowl, whisk eggs and then mix in milk. pumpkin puree, brown sugar, vanilla and spices until well combined.
- Pour egg mixture over bread and mix until bread is well coated
- Pour bread mix into a well sprayed crockpot
- Cook on low 6-8 hours/ overnight.
- If needed allow to sit uncovered for up to 30minutes before serving if too moist (I live in the desert so I did not do this)
- Serve and enjoy. Top with maple syrup, whipped cream or powdered sugar
- Note- Some great add in's to this recipe would be chocolate chips or pecans;) I did not do this do to one kid with a chocolate allergy and my kid’s aren’t a big fan of nuts in cookies/muffins etc. they prefer to eat them plain.
8 Comments on Crockpot Pumpkin French Toast Casserole
1Pingbacks & Trackbacks on Crockpot Pumpkin French Toast Casserole
-
[…] 1. The top recipe again this year is Crockpot Pumpkin French Toast […]
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I give you 5 stars for the job you do every day! You recipe is lovely, but the fact that you put both feet on the floor every morning and deal with whatever the day will bring, makes you a HERO in my book. Been there…done that! Thank God for people like you!!!
This looks delicious! I will be delighted to try this recipe… A bit curious though. I have a can of pumpkin pie filling (not pure pumpkin) so I was wondering if I could substitute it for the milk, sugar and pumpkin?
I have never used the Pumpkin Pie Mix so I had to look it up to make sure what was in it. Since the mix has the sugar and spices you should be able to use it in place of the pumpkin, sugar and spices. There may be some subtle flavor differences. For instance this recipe uses brown sugar instead of white sugar which is typically used in pumpkin pie. Plus i’m not sure how “spiced” pumpkin pie filling is. I would adjust to your personal taste if needed. Milk would still be needed though.
This is a FANTASTIC recipe. Waking up to this smell was pure heaven. I entertained some guests for brunch with this on a Sunday, and it was the best french toast any of us have ever had. The texture was perfect; not soggy at all but still moist. The flavor was very good; usually pumpkin recipes have a “hint” of pumpkin, but the pumpkin and spices really came through very well. Absolutely delicious!
I am happy to hear you liked it 🙂
Found your recipe online tonight and it’s about ready to be put in the crock pot for breakfast tomorrow (9-18-16). I cannot wait!!!!
What kind of bread? Like a regular loaf of sliced white bread?
I want to make this tomorrow!