For some reason, pumpkin has become a flashpoint in our society. I can’t tell you how many people I’ve come across that are actually angry about pumpkin and/or pumpkin-spice flavored things. Angry. Over a flavor. That you don’t have to eat. Our culture is weird.
I’m not going to let those people stop me from enjoying pumpkin, though. Pumpkin pie has long been one of my favorite desserts, so I love extending that flavor to other things, from pumpkin gnocchi to pumpkin scones.
With the cooler weather, I am constantly craving comfort foods, and comfort foods to me equal the slow cooker. It doesn’t hurt that the slow cooker makes it incredibly easy to cook anything, including breakfast.
After all, what could be better than waking up to a fresh, hot breakfast that cooked while you slept? This slow cooker pumpkin French toast is the perfect thing for fall mornings, especially if you have to get up early to take the kids to soccer. No whining about what’s for breakfast, because breakfast is already done.
Doing French toast in the slow cooker ensures that you get a perfect custard-y bread while also enjoying the crisper bits you get from traditional preparation. The flavor in this isn’t overly pumpkin, either, so even the grumpy pumpkin-naysayers in the family should be able to enjoy it.
The pumpkin custard that doesn’t soak into the bread forms a luscious layer of pumpkin-pie-like filling in between the bread slices, which makes this dish almost like a stuffed French toast. All it needs is a smattering of powdered sugar or drizzle of maple syrup, and you’re good to go for the morning.
You might be worried about leaving your slow cooker on overnight, but remember that slow cookers are designed to be used all day while you’re at work. If you don’t have a slow cooker that converts to a “keep warm” setting after it’s done cooking, just be sure to time when you start the dish so you’re waking up when it’s ready.
This slow cooker pumpkin French toast is one recipe you’ll keep coming back to. Try it this weekend!
- 1 loaf of challah bread, 1 pound
- 2 cups milk
- 5 eggs
- 1 can pumpkin puree, 15 ounces, or 1 3/4 cups fresh pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- pure maple syrup, to serve
- Coat the inside of a slow cooker with nonstick spray.
- Cut challah into slices and arrange in slow cooker. If you like, you can cut it into cubes instead.
- In a large bowl, whisk together milk, eggs, pumpkin, brown sugar, vanilla, cinnamon, salt, nutmeg, ginger, and cloves until blended.
- Pour mixture over the top of the challah, making sure each piece is coated.
- Cover and cook on low for 6-8 hours.
- To serve, remove from slow cooker and place on a platter, or serve directly from the slow cooker.