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Home » Recipes » Meal Types » Desserts » Crockpot French Toast Casserole {Pumpkin Spice Edition}

November 5, 2018 · Updated June 19, 2020 · Leave a Comment

Crockpot French Toast Casserole {Pumpkin Spice Edition}

Breakfast· Desserts· Holiday Recipes· Party Recipes· Recipes

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The perfect (easy) Fall breakfast! This Crockpot French Toast Casserole is bursting with all of your favorite flavors of the season!

The perfect (easy) Fall breakfast! This Slow Cooker Fall 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!

The perfect (easy) Fall breakfast! This Slow Cooker Fall French Toast Casserole is bursting with all of your favorite flavors of the season!

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.

  • Slow cooker
  • Non-slip mixing bowls
  • Wire whisk

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.

First, whisk together pumpkin, half and half, light brown sugar, eggs, vanilla, pumpkin spice coffee creamer, ground nutmeg, maple syrup, and ground cloves in a large mixing bowl. 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.

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:How to make crockpot French toast

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 Slow Cooker Fall French Toast Casserole is bursting with all of your favorite flavors of the season!

Print Recipe
5 from 3 votes

Crockpot French Toast Casserole {Pumpkin Spice Edition}

The perfect EASY Fall breakfast! This Crockpot French Toast Casserole is bursting with all of your favorite flavors of the season!
Prep Time10 mins
Cook Time2 hrs 30 mins
Fridge Time5 hrs
Total Time2 hrs 40 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, dessert, French toast, pumpkin
Servings: 10
Calories: 445kcal
Author: Stacey aka the Soccer Mom
Cost: $6

Ingredients

French Toast Ingredients:

  • 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

Caramel Sauce Ingredients:

  • 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

Instructions

To Make the Crock Pot French Toast

  • 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.

To Make the Caramel Sauce:

  • 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.

Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition

Calories: 445kcal | Carbohydrates: 59g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 135mg | Sodium: 255mg | Potassium: 254mg | Sugar: 55g | Vitamin A: 4515IU | Vitamin C: 1.6mg | Calcium: 144mg | Iron: 1.1mg

More of Our Favorite Pumpkin Recipes:

Flaky from-scratch biscuits layered with pumpkin pie filling - need we say more? This Pumpkin Pie Pull Apart Bread is to die for!!

Pumpkin Pie Pull Apart Bread

Warning: This melt-in-your-mouth pumpkin pie bread pudding recipe may just become your new favorite Thanksgiving dessert!

Melt-in-Your-Moth Pumpkin Pie Bread Pudding

 

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Stacey aka the Soccer Mom
Stacey aka the Soccer Mom
Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
Stacey aka the Soccer Mom
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