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A wooden spoon is used to drizzle Cream Cheese Glaze on a serving of Slow Cooker Pumpkin French Toast.

Pumpkin French Toast Casserole (Slow Cooker Recipe)

Course: Breakfast, Brunch
Cuisine: North American
Keyword: cream cheese, french toast, pumpkin, slow cooker
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Soaking time: 4 hours
Total Time: 6 hours 45 minutes
Servings: 8
Calories: 656kcal
Author: Marta Rivera
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).
Print Recipe

Equipment

  • 6 qt. slow cooker

Ingredients

  • 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: 656kcal | Carbohydrates: 89g | Protein: 13g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 229mg | Sodium: 501mg | Potassium: 377mg | Fiber: 3g | Sugar: 57g | Vitamin A: 9325IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 4mg