The perfect (easy) Fall breakfast! This Crockpot French Toast Casserole is bursting with all of your favorite flavors of the season!
The Ultimate Slow Cooker Fall French Toast Casserole
It doesn’t get any easier – or more delicious – than this!
French toast is one of my absolute favorite breakfast dishes, and this Fall French Toast Casserole takes it to the next level!
Last year we made Pumpkin French Toast Sticks and Crock Pot Bread Pudding — this Fall French Toast Casserole is a crave-worthy combination of the two! It’s the best of both!
Instead of just one (or two) slices of French toast, there are layers upon layers of bread and custard amazing-ness! Since it’s fall, we’ve incorporated two of our favorite flavors of the season: pumpkin and maple. Then we top it all off with homemade caramel sauce.
Sounds out-of-this-world doesn’t it??
Thought so! Let’s make it!
Related: Prefer chocolate? Try our Slow Cooker Chocolate Lava Cake too!
How to Make CrockPot French Toast Casserole
A free printable copy of the full recipe to make our Maple Pumpkin Crock Pot French Toast is available at the bottom of the post.
French Toast Ingredients:
- 1 cup canned pumpkin
- 1 1/2 cup half & half
- 3/4 cup light brown sugar, packed
- 5 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
- 1 loaf French bread, cubed
Caramel Sauce Ingredients:
- 3/4 cup butter
- 1 1/2 cups light brown sugar, packed
- 1 teaspoon maple extract
- 2 Tablespoons water
- 1/4 teaspoon sea salt
- 1/2 cup evaporated milk
- 1 Tablespoon vanilla extract
Kitchen Tools Used
For your convenience in re-creating our Fall French Toast Casserole recipe, we’ve included shop-able ad links to some of the products used. Our full disclosure policy is available here.
I love this recipe because it is so easy! There’s minimal prep, and then you can simply set it and forget it until the slow cooker finishes its magic.
The amount of bread used doesn’t have to be exact – a standard large loaf of French bread will work. This is about how large you’ll want to cut the chunks of bread:
When you’re ready to make your bread pudding, coat the inside of slow cooker with non-stick spray. Pour your bread and any remaining liquid (that hasn’t been soaked up by bread) into the crockpot.
Cook on low for 4 hours and 30 minutes. If you’re in a hurry, you can cook on high for half that time, but keep an eye on it.
TIP: If you prefer, you can prepare the Fall French Toast Casserole mixture in the slow cooker dish itself and refrigerate, that way all you’ll have to do in the morning is pop it into the slow cooker and turn it on.
When your crock pot French toast is almost finished cooking, prepare the caramel sauce. That way your caramel will still be nice and warm when you’re serving your Fall French Toast Casserole.
To make the caramel sauce:
Bring all ingredients except evaporated milk and vanilla to a boil. Reduce for 5 minute, stirring regularly.
Remove from heat and add evaporated milk and vanilla, whisking until smooth. Pour over your casserole and enjoy!
The perfect EASY Fall breakfast! This Crockpot French Toast Casserole is bursting with all of your favorite flavors of the season!
- 1 cup canned pumpkin
- 1 1/2 cup half and half
- 3/4 cup light brown sugar packed
- 5 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
- 1 loaf about 16 ounces french bread, cubed
- 3/4 cup 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
- In a large mixing bowl, whisk together pumpkin, half and half, light brown sugar, eggs, vanilla, pumpkin spice coffee creamer, ground nutmeg, maple syrup, and ground cloves.
- Add cubed bread to the liquid mixture and stir well to coat all the bread.
- Cover and refrigerate mixing bowl for at least 5 hours, or overnight if possible.
- When you're ready to make your bread pudding, coat the inside of slow cooker with non-stick spray.
- Pour your bread and any remaining liquid (that hasn't been soaked up by bread) into the crockpot.
- Cook on low for 4 hours and 30 minutes, or if you are pressed for time, cook on high for 2 hours and 30 minutes.
- Add butter, brown sugar, water, maple extract, and sea salt to a medium saucepan and cook over medium heat, stirring until butter melts.
- Bring to a boil for 5 minutes, stirring often to prevent burning.
- After 5 minutes, remove pan from heat and stir in in 1/2 cup milk and vanilla. Whisk until well combined.
- Pour sauce over plated bread pudding.
- Top with whipped cream and pecans.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of Our Favorite Pumpkin Recipes:
Melt-in-Your-Moth Pumpkin Pie Bread Pudding
Make Cooking Fun (and Easy!)
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