Slow Cooker Pumpkin French Toast
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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.
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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Heck yes! This looks and sounds amazing. I am all for an easy sweet treat. I can’t wait to try it – great post!
This looks amazing! Just pinned it to make over the weekend!
Paige
http://thehappyflammily.com
Omg, I think you have just made a revelation for french toast. As always. Excellent work! (:
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.
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 ?
You can substitute crusty sourdough or French bread.
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.
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.