Pumpkin maple crockpot French toast is the perfect breakfast for busy school mornings. It's also a lifesaver when you have company visiting and want to spend time with them - not in the kitchen!
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Pumpkin & Maple Crockpot French Toast

This decadent French toast makes a delicious breakfast or a decadent dessert topped with whipped cream or vanilla ice cream.
Course Breakfast or snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 464kcal

Ingredients

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

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 Crockpot 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.
  • Pour sauce over the french toast once plated and serve immediately.
  • Top with whip cream and pecans

Notes

Notes Store leftovers in the refrigerator.

Nutrition

Calories: 464kcal | Carbohydrates: 67g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 374mg | Potassium: 245mg | Sugar: 46g | Vitamin A: 28.2% | Vitamin C: 1.6% | Calcium: 13.2% | Iron: 10.8%