Pumpkin French Toast Casserole (Slow Cooker Recipe)

Pumpkin French Toast Casserole combines fall flavors in a rich pumpkin custard and bakes them into rich challah bread for the ultimate breakfast or brunch recipe. Too busy for breakfast duty in the mornings? This slow cooker french toast recipe can be assembled the evening before and have you ready to eat by the time the family is dressed. 

*This post was originally published in September 2019. I’ve updated the article and the images.*

What is French Toast?

French toast is slices of bread dipped into a sweetened egg custard before being cooked on a griddle to a golden brown, crisp exterior. This pumpkin french toast recipe replaces the griddle for a hands-off cooking approach via the slow cooker. The custard is amped with fall flavors: pumpkin, cinnamon, and nutmeg shine through while complimenting eggy challah bread cubes. 

A french toast casserole takes the labor out of hand-dipping slice after slice. Instead, you toss cubes of bread into the custard and bake everything together at once.

French toast is most commonly served for breakfast and brunch, but there aren’t any rules that say you can’t enjoy it for dessert. 

What Ingredients Go Into This Pumpkin French Toast?

To make pumpkin french toast casserole, you need day-old challah bread, pumpkin puree, eggs, brown sugar, half-and-half, melted butter, pumpkin spice blend, a medium lemon, vanilla extract, and kosher salt. 

You also need a 6-quart slow cooker to cook the pumpkin french toast. 

Can I Replace the Pumpkin Puree in This Recipe?

You can replace pumpkin puree in most recipes, like this french toast casserole, with sweet potato puree. Because sweet potato puree isn’t easy to find in the store, here’s a great tutorial on how to make it at home.

You can also replace the pumpkin in this recipe with my cinnamon applesauce for a fruitier french toast casserole. 

Can I Use a Lighter Dairy, Like Skim Milk?

It is important to use a full-fat dairy when making french toast. Anything less than whole milk is basically water and will not create the thick custard you want in your french toast casserole. I recommend using half-and-half because of its creaminess, but you can replace it with whole milk for a lower-calorie alternative. 

What’s the Best Type of Bread for Making Pumpkin French Toast?

The best bread for making french toast casseroles is challah, brioche, french, or pan sobao. Because these types of bread are thick and substantial with neutral flavors, they hold up well to the french toast custard without breaking down to mush or changing the taste. 

Begin by brushing the slow cooker’s ceramic insert with 1 tablespoon of the melted, unsalted butter. Lightly greasing your slow cooker will prevent the pumpkin french toast casserole from sticking as it cooks. 

What Are Common Mistakes When Making French Toast?

Next, whisk together the pumpkin puree, brown sugar, pumpkin spice blend, the zest of 1 medium lemon, kosher salt, the whole eggs, egg yolks, half-and-half, and 2 tablespoons of the melted butter. Combine the custard until it is smooth and the sugar has completely dissolved. 

One of the mistakes often made while making french toast casseroles is not mixing the custard well enough or long enough. You don’t want to have clumps of egg whites in your custard, nor do you want the sludge of undissolved brown sugar at the bottom of the bowl. 

Another mistake people make with french toast casseroles is not cutting their bread into large enough chunks, or they use fresh bread. While fresh bread is great with your bowl of soup, it doesn’t bode well for french toast. The more stale the bread is, the longer it takes to soak up the custard, which means it won’t become mushy. If you cut the bread for your pumpkin french toast casserole too large or too small, it won’t soak up the custard in time, or it will begin to break down to a soupy consistency. 

Can I Make the Pumpkin French Toast Casserole Ahead?

Cut the day (or two) old challah into 1/2-inch chunks using a serrated bread knife. Pour one-third of the combined pumpkin custard into the buttered slow cooker insert, then cover the custard with half of the bread. Pour another third of the custard over the first layer of bread and top it with the remaining bread. Finally, pour the last of the custard over the surface of the bread. Layering the casserole’s components reduces the work you need to mix it in.

You can prepare the pumpkin french toast casserole up to this point and give it a good stir with a large kitchen spoon. Cover the insert with the slow cooker lid and put it- not the complete slow cooker machine- into the fridge overnight. The bread needs to soak in the pumpkin custard for at least 2 hours to become saturated. I recommend assembling this right before bed, so it has enough time to soak. 

What Add-Ins Go Well with This French Toast?

Pull the slow cooker insert out of the fridge first thing in the morning and let it warm up on the counter. If you put an ice-cold ceramic insert into the slow cooker and turn it on, it’s bound to shatter. Instead, pull the slow cooker insert out of the fridge and start your morning routine while it warms to room temperature.

To add a unique twist to your pumpkin french toast casserole, consider mixing in 1 cup of:

• chopped dark chocolate
• dried sweetened cranberries
• chopped pecans (or your favorite nuts)

After about 30 minutes, you can pop it into the slow cooker set to high. Cook the french toast casserole on high heat for 2 1/2 hours. 

How Do I Make Cream Cheese Glaze?

Make the Cream Cheese Glaze 15 minutes before the pumpkin french toast casserole is finished cooking. 

For the cream cheese glaze, you will need cream cheese, powdered sugar, the juice of the lemon you zested earlier, maple or vanilla extract, the remaining melted butter, and half-and-half to thin as needed. 

Add all these ingredients, except the half-and-half, to a 4-quart mixing bowl. You might have to melt the butter slightly, as it’s likely to have solidified by now.  

How Long Can I Store the Prepared Cream Cheese Glaze?

Use a hand mixer set to low to blend the ingredients together. Once the ingredients are combined, increase the mixing speed to medium-high to whip the cream cheese until fluffy. Stop the mixer and scrape down the bowl and beater. If you prefer a thinner, pourable glaze, add up to 2 tablespoons of half-and-half to the bowl and mix it in on low speed. 

You can make the cream cheese glaze up to a week ahead. Store the prepared glaze in a covered container in the fridge until you’re ready to use it. Warm it slightly in the microwave to make it fluid again. 

How Do I Know When My Pumpkin French Toast Casserole is Ready?

The pumpkin french toast casserole is done once an internal thermometer reads 165°F (74°C). The sides of the casserole will pull away from the ceramic dish, and the top will look dry and crisp.

Set the slow cooker to warm until you’re ready to serve your french toast casserole. 

Should My Pumpkin French Toast Be Soggy?

French toast casserole should not be soggy in the center. The bread should soak up the custard completely, and as it bakes, it will dry itself out. Add more baking time if you find that the center of your french toast casserole is mushy or soupy. 

Once ready, use a serving spoon to scoop out portions of the french toast casserole. 

How Do I Serve It?

Spoon or drizzle a generous amount of cream cheese glaze over your serving of pumpkin french toast casserole. Pumpkin french toast casserole tastes great on its own but also goes well with crisp bacon, fresh fruit, or creamy yogurt. 

I always eat mine with a warm mug of café con leche. 

What Other Toppings Go Well with Pumpkin French Toast?

Consider topping your french toast casserole with maple syrup, cranberry sauce, caramel sauce, or just serving it plain. 

How Do I Store Leftovers?

Store leftover pumpkin french toast casserole in an airtight container in the fridge. French toast casserole stores well in the fridge for up to 4 days. 

To reheat pumpkin french toast casserole, you can put it in a 350°F (177°C) oven for 10 minutes. You can also reheat it in the microwave for 1 to 1 1/2 minutes on high. 

Can I Freeze Pumpkin French Toast?

You can freeze pumpkin french toast casserole for up to 3 months. I recommend freezing it before you glaze it with the cream cheese glaze. Allow it to cool completely, then transfer it to a freezer-safe container. Freeze the casserole for up to 3 months. When ready to serve it, allow it to thaw in the fridge overnight. You can then reheat it as instructed above.

This Pumpkin French Toast Casserole is as easy as it gets. Make sure to pin this recipe to your breakfast boards so you can make it on your busiest days. It also makes for a fantastic brunch option. Be sure to let me know your thoughts in the comments below. And, as always, sharing is caring!

Pumpkin French Toast Casserole (Slow Cooker Recipe)

Marta Rivera at Sense & Edibility

5 from 27 votes

Pumpkin French Toast Casserole combines fall flavors in a creamy pumpkin custard and bakes them into rich challah bread for the ultimate breakfast or brunch recipe.

Begin 4 hours ahead (or the evening prior).

Servings: 8

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Soaking time 4 hours hrs

Total Time 6 hours hrs 45 minutes mins

Equipment

• 6 qt. slow cooker

Ingredients

  

1x2x3x

• 1/4 cup (1/2 stick or 57 grams) unsalted butter melted and separated
• 15 ounce (425 grams) pumpkin puree (or 1 3/4 cups pumpkin puree)
• 3/4 cup (410 grams), packed light brown sugar
• 4 large eggs
• 2 large egg yolks
• 1 1/2 cups (375 grams) half and half
• 1 tablespoon (3 grams) pumpkin spice blend
• 1 medium lemon zested and juiced, separated
• 2 teaspoons (10 milliliters) vanilla extract
• 1/2 teaspoon (3 grams) kosher salt
• 1 pound loaf (454 grams) challah bread day old and cut into 1/2" cubes

For the Cream Cheese Glaze

• 8 ounces (226 gram) cream cheese at room temperature
• 1 cup (130 grams) powdered sugar sifted
• 1 teaspoon (5 milliliters) maple extract or vanilla extract
• 1-2 tablespoons (15-30 milliliters) half-and-half or as needed for thinning

Instructions 

Prepare the Pumpkin Custard

• Begin by brushing the inside and bottom of the slow cooker's ceramic insert with 1 tablespoon of the melted, unsalted butter.
• In a 4-quart mixing bowl, whisk together the pumpkin puree, brown sugar, whole eggs, egg yolks, half-and-half, 2 tablespoons of the melted butter, pumpkin spice blend, the zest of the lemon, vanilla extract, and kosher salt.

  Combine the custard until it is smooth and the sugar has completely dissolved. 

Assemble the French Toast Casserole (at least 4 hours ahead)

• Pour one-third of the combined pumpkin custard into the buttered slow cooker insert, then cover the custard with half of the bread cubes.

  Pour another third of the custard over the first layer of bread and top it with the remaining bread.

  Finally, pour the last of the custard over the surface of the bread.
• Give the contents of the slow cooker a good stir with a large kitchen spoon.

  Cover the insert with the slow cooker lid and put it- not the complete slow cooker machine- into the fridge overnight.

Allow the Insert to Warm Up and Cook the Casserole

• Pull the slow cooker insert out of the fridge first thing in the morning and let it warm up on the counter for at least 30 minutes.

  After 30 minutes put the insert into the slow cooker and set to high.

  Cook the french toast casserole on high heat for 2 1/2 hours or until a thermometer reads 165°F (74°C) when inserted into the center of the casserole. 

Prepare the Cream Cheese Glaze

• Add the cream cheese, powdered sugar, lemon juice from the zested lemon, maple extract, and remaining melted butter to a mixing bowl. You might have to melt the butter slightly, as it's likely to have solidified by now.  
• Use a hand mixer set to low to blend the ingredients together.

  Once the ingredients are combined, increase the mixing speed to medium-high to whip the cream cheese until fluffy.

  Stop the mixer and scrape down the bowl and beater.
• Adjust the thickness of the glaze by adding 1 to 2 tablespoons of half-and-half or as much as you desire to achieve the consistency you prefer.

Serve and Enjoy

• The pumpkin french toast casserole is done once sides of the casserole pulls away from the ceramic dish, and the top looks dry and crisp.

  Set the slow cooker to warm until you're ready to serve your french toast casserole. 
• Once you're ready to serve, use a serving spoon to scoop out portions of the french toast casserole. 

  Spoon or drizzle a generous amount of cream cheese glaze over your serving of pumpkin french toast casserole and enjoy while warm.

Notes

Swaps and Substitutions:

• Replace the pumpkin puree with sweet potato puree or cinnamon applesauce for a fruitier french toast casserole. 
• You can replace the half-and-half with whole milk for a lower-calorie alternative. 
• Replace the challah with brioche, french bread, or pan sobao.
• Add 1 cup (each) chopped dark chocolate, dried sweetened cranberries, or chopped pecans (or your favorite nuts) just before cooking.
• If you prefer a thinner, pourable cream cheese glaze, add up to 2 tablespoons of half-and-half to the bowl and mix it in on low speed. 
• Instead of the cream cheese glaze, top the french toast casserole with maple syrup, cranberry sauce, caramel sauce, or just serve it plain. 

Oven-Bake Pumpkin French Toast Casserole:

1. Mix the pumpkin custard and combine it with the bread cubes as instructed.
2. Pour the mixture into a lightly greased 9x13-inch baking dish and cover with foil. Allow the custard to soak into the bread for 4 hours or overnight.
3. Place your covered baking dish into the oven. Set the oven to 350°F (177°C). Allow the dish to heat while the oven is coming up to baking temperature to prevent the shattering of ceramic (or glass) baking dishes.
4. Bake the casserole at 45 minutes. After 45 minutes, uncover the casserole dish and continue to bake for an additional 15 minutes, or until the internal temperature of your baked casserole reaches 165°F (74°C). 

Tips and Techniques:

• If you put an ice-cold ceramic insert into the slow cooker and turn it on, it's more than likely going to shatter. Allow it to warm up to room temperature for 30 minutes before heating it.
• You can make the cream cheese glaze up to a week ahead and store the prepared glaze in a covered container in the fridge until you're ready to use it. Warm it slightly in the microwave to make it fluid again. 
• Add 15 minutes more baking time if you find that the center of your french toast casserole is mushy or soupy. 

Storage Instructions:

• Store leftover pumpkin french toast casserole in an airtight container in the fridge for up to 4 days.
• To reheat pumpkin french toast casserole, put it in a 350°F (177°C) oven for 10 minutes or reheat it in the microwave for 1 to 1 1/2 minutes on high. 

Freezing Instructions:

• Allow it the pumpkin french toast casserole to cool completely, then transfer it to a freezer-safe container.
• Freeze the casserole, without the cream cheese glaze, for up to 3 months.
• When you're ready to serve it, allow it to thaw in the fridge overnight, then reheat it as instructed above.
• Top with the prepare cream cheese glaze.

Nutrition

Calories: 656kcalCarbohydrates: 89gProtein: 13gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 229mgSodium: 501mgPotassium: 377mgFiber: 3gSugar: 57gVitamin A: 9325IUVitamin C: 10mgCalcium: 200mgIron: 4mg

Course Breakfast, Brunch

Cuisine North American

Keyword cream cheese, french toast, pumpkin, slow cooker

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