Overnight Pumpkin French Toast Casserole
The rustling of leaves, the shorter days, and the cozy, sweater-clad mornings herald the onset of autumn. And what better way to celebrate this season than with a dish that beautifully marries the comforting embrace of French toast with the earthy, warm flavors of pumpkin? Introducing our Overnight Pumpkin French Toast Casserole – all the magic happens in your slow cooker, ensuring you wake up to a delightful, aromatic breakfast without the fuss.
Why This Slow Cooker Breakfast Casserole is a Must-Try
This is an autumn favourite in our house, the kids love the pumpkin flavour and if you like pumpkin spice it’s one for you. But why?
No Morning Prep
If your mornings are anything like mine it can be a little bit chaotic. Well a lot! So this is perfect for those mornings when everyone needs a hearty breakfast. Just assemble everything the night before and let the slow cooker do its magic overnight.
Pumpkin Perfection
Whether you’re carving them for Halloween or have grown them for the winter stores this dish is a great way to incorporate the seasonal flavour of pumpkin into your morning routine.
Crowd-Pleaser
Let’s think ahead to the holidays – with Thanksgiving and Christmas coming up this is the perfect breakfast to serve to family and friends on a holiday morning.
Pro Tips for Making the BEST Overnight Pumpkin Breakfast Casserole
Want to make sure it’s the best pumpkin French Toast Casserole ever? Then follow my tips below.
Bread Matters
You want to use stale bread at least a day old from a fresh loaf – Thickly sliced and cubed these make the best French Toast. I like using an enriched bread like Brioche.
Pumpkin Puree, Not Pie Filling
Don’t make this mistake, we’re using pumpkin puree not pumpkin pie filling. We’re going to add our own sugars and spices to make it perfect for our tastes not what the manufacturer says.
Personalize It
I like to shake the recipe up from time to time, adding some cranberries nearer Christmas, nuts and even chocolate chips make for the perfect extra special breakfast treat.
Ingredients for Make-Ahead Pumpkin Breakfast Casserole
- eggs
- vanilla extract
- ground cinnamon
- pumpkin spice
- sugar
- milk
- pumpkin puree
- loaf of thick sliced bread
For the Topping
- brown sugar
- pumpkin spice
- all purpose flour
- butter
For the Glaze
- powdered sugar
- maple syrup
- milk or heavy cream
How to Make your Pumpkin French Toast Breakfast Casserole
1. Whisk together the eggs, vanilla, cinnamon, pumpkin spice, sugar, milk, and pumpkin puree until smooth and well combined.
2. Grease the bowl of the slow cooker and arrange the bread pieces evenly.
3. Pour the pumpkin mixture over the top of the bread and toss to coat.
4. Stir together the brown sugar, pumpkin spice, and flour.
5. Add the butter and use a fork to combine, until the mixture begins to clump together.
6. Sprinkle the brown sugar mixture over the top of the casserole.
7. Place the lid on the slow cooker and set to cook on low for 8 hours or high for 5 hours.
8. To make the glaze, whisk together the powdered sugar, maple syrup, and two tablespoons milk until smooth. Add more milk as needed until the glaze is the desired consistency. Drizzle the glaze over the top of the warm casserole before serving.
More Pumpkin Recipes for Fall
More Delicious Fall Breakfast Casseroles
- A simple french toast breakfast casserole
- Fancy something savoury then try our sausage and cheddar breakfast casserole
- and the most popular recipe on our site this delicious overnight slow cooker blueberry french toast breakfast casserole.
Overnight Pumpkin French Toast Breakfast Casserole
Dive into the flavors of fall with our slow-cooked Pumpkin French Toast Casserole. Prep the night before and wake up to a deliciously spiced breakfast treat topped with a luscious maple glaze. Your autumn mornings just got cozier!
Ingredients
- 8 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 1 tablespoon sugar
- 1/2 cup milk
- 1 (15 ounce) can pumpkin puree
- 1 loaf thick sliced bread, cut into 1-inch cubes
For the Topping:
- 1/2 cup brown sugar
- 1/2 teaspoon pumpkin spice
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, softened
For the Glaze:
- 2 cups powdered sugar
- 1 tablespoon maple syrup
- 2 to 3 tablespoons milk or heavy cream
Instructions
- Whisk together the eggs, vanilla, cinnamon, pumpkin spice, sugar, milk, and pumpkin puree until smooth and well combined.
- Grease the bowl of the slow cooker and arrange the bread pieces evenly.
- Pour the pumpkin mixture over the top of the bread and toss to coat.
- Stir together the brown sugar, pumpkin spice, and flour.
- Add the butter and use a fork to combine, until the mixture begins to clump together.
- Sprinkle the brown sugar mixture over the top of the casserole.
- Place the lid on the slow cooker and set to cook on low for 8 hours or high for 5 hours.
To make the glaze
- Whisk together the powdered sugar, maple syrup, and two tablespoons milk until smooth.
- Add more milk as needed until the glaze is the desired consistency.
- Drizzle the glaze over the top of the warm casserole before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 543Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 196mgSodium: 561mgCarbohydrates: 95gFiber: 4gSugar: 49gProtein: 16g