Slow Cooker Overnight Pumpkin French Toast Casserole

Home ยป Slow Cooker Overnight Pumpkin French Toast Casserole

Welcome to Slow Cooker Week at The Stay At Home Chef! This week I’m celebrating the release of my first cookbook. It’s all about slow cooking, so what better way to celebrate than by sharing 5 more awesome slow cooker recipes!

I started with breakfast because I absolutely love making breakfast in my slow cooker. One of the few ways I can convince my family to ditch their cold cereal is to serve them a hot, delicious breakfast that requires very little work on their part. Since I’m definitely not a morning person, the slow cooker came to my rescue. It’s also September 1st, so why not make it a fall recipe! Pumpkin French Toast Casserole. Throw it in the slow cooker before bed and wake up to a house that screams fall, perfect for those crisp cold fall mornings.

Slow cooker pumpkin French toast served on a white plate with a fork.

Preparation time: 10 minutes
Slow Cooker Time: 8 hours, low
yield: Serves 6 to 8

raw material

1 loaf French bread, cubed
2 cups half and half
1 can (15 ounces) pumpkin puree (2 cups)
5 eggs
1 teaspoon ground cinnamon
1/2 tsp ground nutmeg
pinch salt
crushed cloves

1/4 cup brown sugar
1/4 cup butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
crushed cloves


1. Place the baguette cubes in a 5 to 6 quart container slow cooker.

2. In a medium mixing bowl, whisk together pumpkin puree, eggs, cinnamon, nutmeg, salt, and cloves in half and half. Pour over bread in slow cooker.

3. In a small mixing bowl, using a fork or pastry cutter, mix together the brown sugar, butter, cinnamon, nutmeg, and cloves until crumbly. Sprinkle over soaked bread.

4. Cook at low temperature for 8 hours. Serve hot plain or drizzled with syrup.

Want 120 more great slow cooker recipes? You should check out my new cookbook!

Cover of My Slow Cooker Cookbook: The Idiot