Slow Cooker Pumpkin French Toast
Slow cooker pumpkin French toast is the perfect hands-off fall breakfast! Get it ready the night before and wake up to deliciousness.
Servings: 8 servings
Ingredients
- 1 loaf challah
- 2 cups milk
- 5 eggs
- 15 ounces pumpkin puree or 1 3/4 cups fresh pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- maple syrup to serve
Instructions
- Coat the inside of a slow cooker with nonstick spray.
- Cut challah into cubes and place in a large bowl.
- In another bowl, whisk together milk, eggs, pumpkin, brown sugar, vanilla, cinnamon, salt, nutmeg, ginger, and cloves until blended.
- Pour mixture over the top of the challah, and stir well, making sure each piece is coated.
- Scoop into the slow cooker base in an even layer. Cook on High for 2 hours, or Low for 4 hours.
- Serve with maple syrup or powdered sugar.
