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Slow Cooker Pumpkin French Toast

The easiest, mess-free French toast ever made right in your crockpot! But really. That cream cheese glaze is EVERYTHING.

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 8 servings
Course: Breakfast
Cuisine: American , Canadian

Ingredients

  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1 ½ teaspoons vanilla extract
  • 2 12-count package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
  • 2 tablespoons confectioners’ sugar
  • ¼ cup Chopped Pecans
For the crumb topping
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar packed
  • ½ teaspoon cinnamon
  • ¼ cup unsalted butter cut into cubes
For the cream cheese glaze
  • 2 tablespoons cream cheese at room temperature
  • ¼ cup confectioners’ sugar
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract

Instructions

    Cup of Yum
  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.