Slow Cooker Pumpkin French Toast
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Slow Cooker Pumpkin French Toast
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The easiest, mess-free French toast ever made right in your crockpot! But really. That cream cheese glaze is EVERYTHING.
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Ingredients
- 1 ½ cups milk
- 1 cup pumpkin puree
- 4 egg large
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons vanilla extract
- 2 sweet dinner rolls King's Hawaiian Original, 12-count package, cubed
- 2 tablespoons confectioners’ sugar
- ¼ cup pecans chopped
For the crumb topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar packed
- ½ teaspoon cinnamon
- ¼ cup butter cut into cubes, unsalted
For the cream cheese glaze
- 2 tablespoons cream cheese at room temperature
- ¼ cup confectioners’ sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- 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.
- Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
- In a large glass measuring cup or another bowl, whisk together milk, pumpkin, eggs, pumpkin pie spice and vanilla.
- Place a layer of bread cubes evenly into the slow cooker. Pour pumpkin mixture evenly over the bread cubes.
- Sprinkle the crumb topping evenly over the bread cubes.
- Cover and cook on low heat for 3-4 hours or high for 1-2 hours.
- To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth.
- Serve immediately, drizzled with cream cheese glaze and garnished with confectioners’ sugar and pecans, if desired.
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