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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.

Ingredients

  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1 ½ teaspoons vanilla extract
  • 2 12-count package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
  • 2 tablespoons confectioners’ sugar
  • ¼ cup chopped pecans

For the crumb topping

  • ¼ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ¼ cup unsalted butter, cut into cubes

For the cream cheese glaze

  • 2 tablespoons cream cheese, at room temperature
  • ¼ cup confectioners’ sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

  • 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.
  • Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
  • In a large glass measuring cup or another bowl, whisk together milk, pumpkin, eggs, pumpkin pie spice and vanilla.
  • Place a layer of bread cubes evenly into the slow cooker. Pour pumpkin mixture evenly over the bread cubes.
  • Sprinkle the crumb topping evenly over the bread cubes.
  • Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
  • To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth.
  • Serve immediately, drizzled with cream cheese glaze and garnished with confectioners’ sugar and pecans, if desired.

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