Damn Delicious

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.

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.

15 minutes4 hours

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.

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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.

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48 comments

  1. Hello Chungah- this looks delicious!! I’d love to take this to a mom’s group I’m in. Do you think I could cook and assemble it all and then keep it on warm function on slow cooker once I arrive to my destination? I have about a 40 minute car ride to the destination. Im hoping this could travel well. Any suggestions?

  2. Hello!  I’ll be cooking brunch for a group. Most of the guests are gluten and dairy free. How do you think this would translate with GF bread and flour, coconut oil and almond milk? I’m not sure what I would use to substitute the cream cheese. Hmmm. Long shot, but thought that I’d ask. It sounds delicious! Or, maybe you have a suggestion for something else. I have my savory dish so I was looking for a sweet item.

  3. I’m going to have 12 guests (including 4 hungry teens). Would doubling this be enough? Would I need to change the cooking time?

  4. What is the amount of cups of bread for this recipe?

    • LC, I apologize but it is quite difficult to give a number of actual cups as the cut bread can vary quite a bit in size. However, please note that the recipe calls for 2 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls.

  5. Someone else asked about using a 7 quart crock pot. That is what I am using. To what time/temp should this recipe be adjusted to?

    Thanks

    Dan

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  6. If I half the recipe would I need to cook it for less time?

  7. This is not French toast. It does look, however, like a very tasty bread pudding.

  8. Should the rolls be left out to get stale or should they be left fresh?

  9. Does the size of the slow cooker affect the cook time? I have a seven quart one, and I was wondering if I would need to adjust the time, or if I could follow the recipe as-is.

  10. Do you have any tips for having this for breakfast without having to get up in the middle of the night to prepare it? Will the bread get too soggy if you put it all together in the fridge and then just plop the insert in the slow cooker and turn it on? I’m not at my best at 4 am 😉

  11. I made the recipe that looked really good by the way with butter croissants. However, it seems that is a tad bit dry and need a little more sweet/flavor. How do you recommend I save this?

  12. This looks absolutely amazing!! Great idea for a weekend brunch. 🙂

  13. My kids would flip over this! yum!

  14. Is there a reasonable substitute for King’s Hawaiian sweet dinner rolls?  There is no such animal in my small Canadian town…

  15. French toast so yummy mouth watering.

  16. If you’re in Vegas for work you have to play at least one game. It would be a crime otherwise! And you’re right – glaze beats syrup!

    H. Bowden

  17. Hello Chungah,

    Yr sweet dinner roles *Hawaiian etc.* : Is there a Dutch agent who imports these bread rolls for the Netherlands ?
    Or will you please provide for a substitute and share this with me ?
    Thanks beforehand.
    Sincerely,
    Marieke

  18. This looks so amazing! Can’t wait to try it out!

  19. Can this receipe be made in muffin tins or must it be a casserole dish? Just thinking outside the box

  20. How long if I wanted to make it in the oven?

  21. Heck yes! This looks and sounds amazing. I am all for an easy sweet treat. I can’t wait to try it – great post!

  22. This looks amazing! Just pinned it to make over the weekend!

    Paige
    http://thehappyflammily.com

  23. Omg, I think you have just made a revelation for french toast. As always. Excellent work! (:

  24. Is the first layer of bread just half the amount of the bread then the entire pumpkin mixer over the first bread layer then the remaining bread over the pumpkin mixer or all of the bread at the first layer? 

    • You can do it by layers or you can add all of the bread at once. You just want to make sure that all of the bread is soaked by the pumpkin mixture.

  25. these look amazing, but we don’t have Kings Hawaiian dinner rolls in Canada…could regular dinner rolls be substituted? Or is there something particular about these dinner rolls ?

  26. Do you only do one layer of the bread, or bread/pumpkin, bread/pumpkin?  Seems like 2 packages of bread would cover more than the bottom layer. Looks wonderful and can’t wait to try!

    • You can do it by layers or you can add all of the bread at once. You just want to make sure that all of the bread is soaked by the pumpkin mixture.

  27. This sounds delicious. Do you think it would hold if I  turn it on before bed?

    • It might be overcooked if it is left on overnight – unless you have an automatic WARM function available. But as always, please use your best judgment.