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A plate of Pumpkin Cream Cheese Slow Cooker French Toast Casserole with a fork and the syrup jar next to it

Pumpkin Cream Cheese Slow Cooker French Toast Casserole

Begin this recipe the night before you plan to serve it.
Course Mornings
Cuisine North American
Keyword cream cheese icing, french toast, pumpkin
Prep Time 20 minutes
Cook Time 2 hours
Soaking time 8 hours
Total Time 10 hours 20 minutes
Servings 6
Calories 547kcal


  • 6 qt. slow cooker
  • microplane or citrus zester
  • serrated bread knife


  • 15 ounce can pumpkin puree (or 1 1/2 cups pumpkin puree)
  • 3/4 cup packed light brown sugar
  • 1 tablespoon pumpkin pie spice blend
  • 1 tablespoon lemon zest
  • 1/2 teaspoon kosher salt
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups half and half
  • 2 tablespoons melted unsalted butter, divided
  • 1 pound loaf day-old brioche bread (or challah), cut into 1" cubes
  • 1 8 ounce package cream cheese, cut into 1/2" cubes

To Serve (Optional)

  • pure maple syrup
  • powdered sugar
  • sweetened whipped cream


Prepare the Pumpkin Custard

  • In a large mixing bowl, whisk together the pumpkin, brown sugar, Pumpkin Spice Blend, lemon zest, and salt.
  • Add the eggs and vanilla extract to the bowl and whisk until smooth.
    Finally, add the half-and-half and 1 tablespoon of the melted butter to the bowl and whisk everything together until smooth.

Assemble and Soak the Pumpkin Cream Cheese French Toast Casserole

  • Grease the slow cooker's ceramic insert with the rest of the melted butter- alternatively, if you plan to bake this casserole- grease a 9"x13"x3" casserole dish.
    Add half of the cubed brioche and half of the cream cheese chunks to the dish. Cover with the remaining bread and the rest of the cream cheese.
  • Pour the pumpkin custard over the bread and cream cheese. Use a large spoon to stir the casserole before covering the dish and refrigerating the casserole for 8 hours (or a minimum of 4 hours).

Cook the Casserole

  • After soaking, bring the ceramic dish to a warmer temperature by allowing it to sit on the counter for a half-hour. This important step reduces the chance of that ceramic insert shattering due to a drastic change in temperature.
  • Cook the casserole for 2 hours on high or until the casserole's internal temperature reads 165°F.
  • Spoon the casserole onto individual plates or bowls, and sprinkle with a generous amount of powdered sugar, a drizzle of maple syrup, or a combination of the two.
    Enjoy soon after serving.
    Store leftovers in a container in the refrigerator for up to 2 days, or frozen for up to 2 months.


Optional stir-ins:
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • 12 oz white or dark chocolate chips
add the stir-ins when layering the bread and cream cheese
When baking this Pumpkin Cream Cheese French Toast casserole in the oven:
  • place your baking dish into the oven before preheating. Allowing the dish to heat slowly- while the oven is coming up to baking temperature- will prevent the shattering of ceramic (or glass) baking dishes
  • bake the casserole at 350°F for 45 minutes- covered in aluminum foil. Uncover and bake and additional 15 minutes
  • the internal temperature of your baked casserole should be 165°F 
To serve refrigerated leftovers: reheat in the microwave until warmed through.
For the frozen leftovers: thaw completely under refrigeration before reheating thoroughly in the microwave.


Calories: 547kcal | Carbohydrates: 73g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 282mg | Sodium: 599mg | Potassium: 433mg | Fiber: 4g | Sugar: 31g | Vitamin A: 11827IU | Vitamin C: 5mg | Calcium: 214mg | Iron: 5mg