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Oh my word folks! I have an amazing treat for you! This Crock Pot Pumpkin Pie French Toast Casserole had everyone asking for more!

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Aunt Lou here.

Holy moly folks! This Crock Pot Pumpkin Pie French Toast Casserole is phenomenal! It has a great pumpkin pie flavor without being overbearing. It is easy to make. You can throw it together the night before and while it doesn’t cook long enough to cook overnight, you can set an alarm, hop up, toss it in your slow cooker, cover, turn it on and go back to bed! (After you have made it once to know how your slow cooker cooks it, of course! 😉 ) Or have it for brunch or dessert or just as a special treat. This casserole is a must-have recipe that will have everyone asking for more!

Crock Pot Pumpkin Pie French Toast Casserole

Note: Scroll to the bottom for the printable recipe.

Ingredients for Crock Pot Pumpkin Pie French Toast Casserole

• 1 loaf Hawaiian Bread cut into 1-inch cubes
• 5-6 eggs, beaten
• 1 cup milk
• 1 cup half and half
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1.5 tablespoon pumpkin pie spice, divided
• 1/2 cup brown sugar, packed
• 1/4 cup butter, softened
• Optional: syrup

How to Make Pumpkin Pie French Toast Casserole in a Crock Pot

1. Put the bread cubes in a large bowl and set aside
2. In a different bowl, mix together your eggs, milk, half and half, salt, vanilla and 1 tablespoon pumpkin pie spice
3. Pour egg mixture over your bread cubes, toss until bread is evenly coated, cover and refrigerate for four hours or overnight
4. In a small bowl, cut together your brown sugar, remaining pumpkin pie spice and softened butter, cover and place in fridge until ready to cook.
5. Pour your bread mixture into a lightly greased 6-quart slow cooker (I used Programmable Travel Crock Pot) and sprinkle your butter mixture on top
6. Cover and cook on low for 3-4 hours or high for 1.5-2 hours
7. Serve with syrup, if desired

Crock Pot Pumpkin Pie French Toast Casserole Notes:

• This is a bread pudding type consistency and super delicious. However, if you would like it with a little less moisture, use less eggs.
• If you know your crock pot cooks hot, you will not want to cook it on high. It will burn the edges by the time the middle is done. If possible, use a slow cooker that doesn’t cook hot so you don’t have to worry about it.
• If you like a powerful pumpkin pie flavor, then you can add in more to the egg mixture and/or butter mixture. Make this recipe your own!
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

Printable Recipe for Crock Pot Pumpkin Pie French Toast Casserole

Crock Pot Pumpkin Pie French Toast Casserole

Oh my word folks! I have an amazing treat for you! This Crock Pot Pumpkin Pie French Toast Casserole had everyone asking for more! 

5 from 3 votes

Print Pin Rate

Course: Breakfast

Prep Time: 4 hours hours 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 8 hours hours 10 minutes minutes

Servings: 6 people

Author: Aunt Lou

Cook ModePrevent your screen from going dark

Ingredients

• 1 loaf Hawaiian Bread cut into 1-inch cubes
• 5 eggs beaten
• 1 cup milk
• 1 cup half and half
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1.5 tablespoon pumpkin pie spice divided
• 1/2 cup brown sugar packed
• 1/4 cup butter softened
• Optional: syrup

Instructions

• Put the bread cubes in a large bowl and set aside
• In a different bowl, mix together your eggs, milk, half and half, salt, vanilla and 1 tablespoon pumpkin pie spice
• Pour egg mixture over your bread cubes, toss until bread is evenly coated, cover and refrigerate for four hours or overnight
• In a small bowl, cut together your brown sugar, remaining pumpkin pie spice and softened butter, cover and place in fridge until ready to cook.
• Pour your bread mixture into a lightly greased 6-quart slow cooker (I used Programmable Travel Crock Pot) and sprinkle your butter mixture on top
• Cover and cook on low for 3-4 hours or high for 1.5-2 hours
• Serve with syrup, if desired

Notes

• This is a bread pudding type consistency and super delicious. However, if you would like it with a little less moisture, use less eggs.
• If you know your crock pot cooks hot, you will not want to cook it on high. It will burn the edges by the time the middle is done. If possible, use a slow cooker that doesn't cook hot so you don't have to worry about it.
• If you like a powerful pumpkin pie flavor, then you can add in more to the egg mixture and/or butter mixture. Make this recipe your own!
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!