Description
This Pumpkin French Toast Casserole is a cozy, autumn-inspired breakfast dish perfect for serving a crowd. Featuring a rich pumpkin custard soaked French bread, slow-cooked to perfection, and topped with a warm maple-butter sauce, it’s an irresistible combination of sweet spices and creamy textures ideal for fall mornings or holiday brunches.
Ingredients
Scale
French Toast Casserole
- 16 ounce loaf French bread, cut into bite-size pieces
- 1 cup pumpkin puree
- 1 1/2 cup half and half
- 3/4 cup brown sugar, packed
- 5 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin spice coffee creamer
- 1/2 teaspoon ground nutmeg
- 1/4 cup pure maple syrup
- 1/4 teaspoon ground cloves
Maple Butter Sauce
- 3/4 cup unsalted butter
- 1 1/2 cup light brown sugar, packed
- 1 tablespoon maple extract
- 2 tablespoon water
- 1/4 teaspoon sea salt
- 1/2 cup evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Prepare Slow Cooker: Spray the slow cooker baking dish with non-stick baking spray to prevent the casserole from sticking during cooking.
- Add Bread: Place the cubed French bread evenly into the prepared slow cooker dish.
- Mix Egg Mixture: In a large bowl, whisk together pumpkin puree, half and half, brown sugar, beaten eggs, vanilla extract, pumpkin spice coffee creamer, ground nutmeg, maple syrup, and ground cloves until fully combined.
- Combine Bread and Custard: Pour the egg mixture over the cubed bread in the slow cooker. Stir gently to ensure all bread pieces soak up the custard.
- Refrigerate to Soak: Cover the slow cooker and refrigerate overnight or for at least 5 hours to allow the bread to absorb the custard mixture.
- Cook in Slow Cooker: Cook the soaked casserole on High for 2 hours and 30 minutes or on Low for 4 hours and 30 minutes, until the custard is set and the top is slightly golden.
- Prepare Maple Butter Sauce: While the casserole cooks, melt unsalted butter in a saucepan over medium heat. Add light brown sugar, maple extract, water, sea salt, evaporated milk, and vanilla extract. Stir continuously and bring to a gentle simmer until the sauce thickens slightly.
- Serve: Once the casserole is done, serve warm topped with generous drizzles of the warm maple butter sauce.
Notes
- For best flavor, use fresh pumpkin puree rather than canned pumpkin pie filling.
- Allowing the casserole to soak overnight improves custard absorption and texture.
- If you don’t have pumpkin spice coffee creamer, substitute with additional vanilla extract and pumpkin pie spice.
- The maple butter sauce can be prepared in advance and reheated gently before serving.
- Use day-old French bread or brioche for best texture and absorption.
- This recipe can be adapted to a traditional oven by baking at 350°F for about 45-55 minutes covered with foil, then uncovered the last 10 minutes.
