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Slow Cooker Pumpkin Spice French Toast

Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Servings 6 people
Author Coco and Ash

Equipment

  • Slow Cooker
  • Non-stick spray

Ingredients

  • 1 loaf French bread
  • 6 eggs
  • 1 and ¾ cups milk
  • 1 cup canned pumpkin
  • 2 teaspoons pumpkin spice seasoning
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • ¼ cup white sugar
  • 8 ounces cream cheese
  • ½ cup chopped pecans (optional)
  • Maple syrup and powdered sugar for serving

Instructions

  • Slice your loaf of bread into 1 inch cubes. (I like to use stale bread to give it a little bit more bite and keep it from becoming too mushy. You can also toast your bread in the oven at 350 for 15 minutes to firm it up if you'd like but it's not necessary.)
  • Whisk together the eggs, milk, pumpkin, pumpkin spice, cinnamon, vanilla, and sugar in a large bowl.
  • Add the bread cubes and pecans to the bowl and toss gently to coat the bread in the liquid.
  • Spray the slow cooker generously with non-stick spray.
  • Pour in the soaked bread and cut the cream cheese into small bits and add them intermittently between the bread cubes.
  • Cook on low for 4 hours and serve warm with maple syrup and powdered sugar.