Slow Cooker Pumpkin French Toast

The easiest, mess-free French toast ever made right in your crockpot! But really. That cream cheese glaze is EVERYTHING.

Slow Cooker Pumpkin French Toast - The easiest, mess-free French toast ever made right in your crockpot! But really. That cream cheese glaze is EVERYTHING.

I have literally been back home for 20 hours.

MY OTHER RECIPES


Then I was back at LAX airport.

To go to Vegas, of course.

I promise. It’s for work.

But I will also be playing just one round of Wheel of Fortune. Just one.

Meanwhile, all I can think about is this French toast.

This pumpkin-loaded-crumbly-breakfast-goodness smothered in my favorite cream cheese glaze of all.

Because. Guys.

You can’t have French toast without a glaze.

The syrup just doesn’t cut it.

Slow Cooker Pumpkin French Toast - The easiest, mess-free French toast ever made right in your crockpot! But really. That cream cheese glaze is EVERYTHING.

Slow Cooker Pumpkin French Toast

The easiest, mess-free French toast ever made right in your crockpot! But really. That cream cheese glaze is EVERYTHING.

Ingredients:

  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons vanilla extract
  • 2 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
  • 2 tablespoons confectioners’ sugar
  • 1/4 cup chopped pecans

For the crumb topping

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 cup unsalted butter, cut into cubes

For the cream cheese glaze

  • 2 tablespoons cream cheese, at room temperature
  • 1/4 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Directions:

  1. To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs; set aside.
  2. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
  3. In a large glass measuring cup or another bowl, whisk together milk, pumpkin, eggs, pumpkin pie spice and vanilla.
  4. Place a layer of bread cubes evenly into the slow cooker. Pour pumpkin mixture evenly over the bread cubes.
  5. Sprinkle the crumb topping evenly over the bread cubes.
  6. Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
  7. To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth.
  8. Serve immediately, drizzled with cream cheese glaze and garnished with confectioners’ sugar and pecans, if desired.

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 491.4 Calories from Fat 181.8
% Daily Value*
Total Fat 20.2g 31%
Saturated Fat 11.5g 58%
Trans Fat 0.3g
Cholesterol 158.2mg 53%
Sodium 324.4mg 14%
Total Carbohydrate 70.2g 23%
Dietary Fiber 1.9g 8%
Sugars 31.5g
Protein 15.1g 30%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.