Oh my word folks! I have an amazing treat for you! This Crock Pot Pumpkin Pie French Toast Casserole had everyone asking for more!
Author: Aunt Lou
1loaf Hawaiian Bread cut into 1-inch cubes
1cuphalf and half
1.5tablespoonpumpkin pie spicedivided
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
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.