The easiest, mess-free French toast ever made right in your crockpot! But really. That cream cheese glaze is EVERYTHING.
Ingredients
1 ½cupsmilk
1cuppumpkin puree
4large eggs
1tablespoonpumpkin pie spice
1 ½teaspoonsvanilla extract
212-count package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
2tablespoonsconfectioners’ sugar
¼cupchopped pecans
For the crumb topping
¼cupall-purpose flour
¼cupbrown sugar, packed
½teaspooncinnamon
¼cupunsalted butter, cut into cubes
For the cream cheese glaze
2tablespoonscream cheese, at room temperature
¼cupconfectioners’ sugar
2tablespoonsmilk
¼teaspoonvanilla 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.