1loaf 16 oz. french breadcut into small cubed pieces
Sauce ingredients:
¾cupbutter
1 ½cupslight brown sugarpacked
1tbsp.maple extract
2tbsp.water
¼tsp.sea salt
½cupevaporated milk
1tbsp.vanilla extract
Topping
Whipped Cream
Pecans
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 ½ cup milk and vanilla.
Stir until combined.
Pour sauce over the french toast once plated and serve immediately.