Name: Slow Cooker Pumpkin French Toast Casserole
Prep time: 15 min
Cook time: PT-487746H52M14S
Total time: PT-487746H52M14S
Cuisine: American
Ingredients: 1 loaf of French bread (about 10-12 slices), cut into cubes; 1 can (15 oz) pumpkin puree; 6 large eggs; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1/4 cup brown sugar; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger (optional); 1/4 teaspoon salt; 1/2 cup chopped pecans or walnuts (optional); 2 tablespoons butter, cut into small pieces (optional); Maple syrup for serving

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I love making this Slow Cooker Pumpkin French Toast Casserole because it’s the perfect way to enjoy all the cozy flavors of fall with minimal effort. This casserole has the rich, comforting texture of French toast combined with the warm, spiced flavor of pumpkin. Plus, it’s made in the slow cooker, which means you can set it up the night before and wake up to a delicious breakfast that’s ready to go!

Why I’ll Love This Recipe

What I adore about this casserole is how easy it is to make while still feeling like a special breakfast or brunch dish. The pumpkin adds a subtle sweetness and depth of flavor, while the cinnamon, nutmeg, and vanilla make it feel like a hug in a bowl. The soft, custardy texture of the French toast, with crispy edges and a drizzle of maple syrup, makes this dish an absolute fall favorite!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 loaf of French bread (about 10-12 slices), cut into cubes
1 can (15 oz) pumpkin puree
6 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts (optional)
2 tablespoons butter, cut into small pieces (optional)
Maple syrup for serving

Directions

Prepare the bread:
- Cut the French bread into cubes (about 1-inch pieces). If the bread is fresh, allow it to dry out slightly by leaving it uncovered for a few hours, or toast the cubes in the oven at 300°F (150°C) for 10-15 minutes until they’re a little crispy. This helps the bread soak up the custard without getting too soggy.
Make the custard:
- In a large bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt until everything is well combined.
Assemble the casserole:
- Grease the inside of your slow cooker with butter or non-stick cooking spray.
- Place the bread cubes in the slow cooker, pressing them down gently.
- Pour the custard mixture evenly over the bread cubes, making sure all the bread is coated. Gently press the bread down so it soaks up the custard mixture.
- If using, sprinkle chopped pecans or walnuts over the top for added texture and flavor. You can also dot the casserole with small pieces of butter for extra richness.
Cook the casserole:
- Cover the slow cooker and cook on low for 4-5 hours or until the casserole is set and golden brown on the edges. The center should be slightly custardy but cooked through. Avoid overcooking, as it could become too dry.
Serve:
- Once done, serve the casserole hot with a drizzle of maple syrup and any additional toppings like whipped cream, fresh fruit, or extra nuts.

Servings and Timing

This recipe serves about 6-8 people. Prep time is around 15 minutes, and cook time is 4-5 hours on low.

Slow Cooker Pumpkin French Toast Casserole

Variations

I like to change it up by:

Adding chocolate chips or raisins to the casserole for a sweet twist.
Using challah or brioche bread for a richer, sweeter base.
Mixing in some fresh or frozen berries (like cranberries or blueberries) for a burst of freshness.
Drizzling caramel sauce over the top for a decadent finishing touch.

Storage / Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 350°F (175°C) for 10 minutes until warmed through. You can also freeze individual portions for up to 2 months, then reheat in the microwave or oven.

FAQs

Can I make this casserole the night before?
Yes! You can prepare everything the night before by assembling the casserole in the slow cooker, covering it, and refrigerating it overnight. In the morning, just cook it on low for 4-5 hours.
Can I use a different type of bread?
Yes, you can substitute French bread with other types of bread like brioche, challah, or even whole wheat bread for a different texture.
Is this recipe vegan?
To make it vegan, substitute the eggs with flax eggs, use plant-based milk and cream (such as almond milk and coconut cream), and replace the brown sugar with a vegan-friendly sweetener like maple syrup or coconut sugar.
Can I make this recipe gluten-free?
Yes! You can use gluten-free bread in place of the regular French bread. Just make sure to check that the other ingredients, like the milk and cream, are also gluten-free.

Conclusion

This Slow Cooker Pumpkin French Toast Casserole is a warm, comforting breakfast that’s perfect for fall and the holidays. With its creamy pumpkin custard, spiced aroma, and crispy edges, it’s the perfect dish to feed a crowd or enjoy as a cozy weekend treat. And the best part? You can make it with minimal effort, letting the slow cooker do all the work while you enjoy the delicious smells wafting through your kitchen!

Slow Cooker Pumpkin French Toast Casserole

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Slow Cooker Pumpkin French Toast Casserole is a warm, comforting breakfast that combines the richness of French toast with the cozy flavors of pumpkin, cinnamon, and nutmeg. Made in the slow cooker for easy preparation, it’s perfect for fall and holiday mornings.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 4-5 hours
Total Time: 4-5 hours 15 minutes
Yield: 6-8 servings
Category: Breakfast
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the bread: Cut the French bread into cubes (about 1-inch pieces). If the bread is fresh, let it dry out slightly or toast the cubes in the oven at 300°F (150°C) for 10-15 minutes.
Make the custard: In a large bowl, whisk together pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt until well combined.
Assemble the casserole: Grease the slow cooker with butter or cooking spray. Place bread cubes in the slow cooker, pressing down gently. Pour the custard mixture over the bread cubes, ensuring they are well-coated. Optionally, sprinkle pecans or walnuts and dot with butter for extra richness.
Cook the casserole: Cover and cook on low for 4-5 hours until the casserole is set and golden brown on the edges. The center should be slightly custardy but cooked through. Avoid overcooking.
Serve: Serve the casserole hot with maple syrup and optional toppings like whipped cream, fresh fruit, or extra nuts.