Slow Cooker Pumpkin French Toast
- Slow Cooker Pumpkin French Toast
- Recipe
- Ingredients
- Instructions
The easiest, mess-free French toast ever made right in your crockpot! But really. That cream cheese glaze is EVERYTHING.
I have literally been back home for 20 hours.
Then I was back at LAX airport.
To go to Vegas, of course.
I promise. It’s for work.
But I will also be playing just one round of Wheel of Fortune. Just one.
Meanwhile, all I can think about is this French toast.
This pumpkin-loaded-crumbly-breakfast-goodness smothered in my favorite cream cheese glaze of all.
Because. Guys.
You can’t have French toast without a glaze.
The syrup just doesn’t cut it.
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours
Ingredients
Instructions
1. 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.
2. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
3. In a large glass measuring cup or another bowl, whisk together milk, pumpkin, eggs, pumpkin pie spice and vanilla.
4. Place a layer of bread cubes evenly into the slow cooker. Pour pumpkin mixture evenly over the bread cubes.
5. Sprinkle the crumb topping evenly over the bread cubes.
6. Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
7. To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth.
8. Serve immediately, drizzled with cream cheese glaze and garnished with confectioners’ sugar and pecans, if desired.
