Make your breakfast the night before and wake up to a house filled with the smell of pumpkin spice and everything nice. Breakfast is ready and waiting to be eaten! This recipe is packed with pumpkin puree and those warm pumpkin pie spices. Serve it up plain, dust with powdered sugar, or drizzle with maple syrup. It’s the perfect way to enjoy a special breakfast without any fuss.
For more French toast options try our Sourdough French toast or another slow cooker option with our white chocolate French toast casserole.
Why Our Recipe
- Make your breakfast the night before and wake up to the smell of pumpkin french toast casserole.
- Uses pumpkin puree and pumpkin pie spices for a tasty little seasonal breakfast.
- Overnight convenience is the perfect make-ahead option for busy mornings or holidays.
Set it all up the night before! Just toss it all into the slow cooker and let it work its magic while you sleep. Whether it’s a busy morning or a special holiday, this make-ahead breakfast will have everyone waking up excited for breakfast!
Ingredient Notes
- French Bread: Using day-old or slightly stale bread works great for this recipe. Just make sure it’s cut into 1- to 2-inch cubes.
- Half and Half: If you need a substitute, you can use equal parts whole milk and heavy cream.
- Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. You’ll find it in the baking aisle.
- Spices: Ground cinnamon, nutmeg, and cloves are key to giving this dish its warm, seasonal flavor.
- Crumble Topping: The buttery brown sugar crumble adds a bit of sweetness and texture to the casserole. For nut lovers, add some chopped pecans or walnuts.
- Maple Syrup and Powdered Sugar: Technically these are optional, but what would French toast casserole be without a little syrup?
Bread Options
You want to use a study bread that can soak up the custard without turning into mush. Definitely don’t use sandwich bread. French bread is a classic choice, but you can also use a challah or brioche. They are both sturdy enough and will result in a dense, sweet casserole. Croissants are also an option.
Day-old or slightly stale bread is ideal for turning into casseroles. It absorbs the liquid. Just make sure whatever bread you choose is cut into 1- to 2-inch cubes for that bite-size deliciousness.
Slow Cooker Liners
To make breakfast cleanup easy you can use a slow cooker liner! These are heat-resistant, disposable bags designed to fit inside your slow cooker and prevent food from sticking to the sides. They can be found in the same aisle as aluminum foil and plastic wrap at most grocery stores.
If you prefer not to use a liner, parchment paper is a great alternative. Simply cut a large enough sheet to fit the bottom and sides of your slow cooker, pressing it down so it stays in place. Both options make it easier to remove the casserole when it’s done and reduce the amount of scrubbing needed afterward!
Slow Cooker Hot Spots
Every slow cooker heats a little differently. Most of the time, the heating element is located in the back. This can sometimes cause the part of the casserole touching that area to burn. To prevent this, you can create a simple barrier with aluminum foil.
Fold a piece of aluminum foil into a long strip, about 2 to 3 inches wide, and place it along the side or back of the slow cooker where the heating element is. This will act as a little shield to help distribute the heat more evenly and prevent a hot spot that burns.
Storage and Reheating Instructions
Refrigerate any leftover casserole in an airtight container or tightly covered with plastic wrap for up to 3 days.
Reheat in the microwave by placing a serving on a microwave-safe plate and heat in 30-second increments on high, until warmed through.
More make-ahead breakfast options…
Loaded Hash Brown Breakfast Casserole
1 hr 10 mins
Sausage and Apple Breakfast Strata
1 hr 20 mins
Pumpkin Cinnamon Rolls
1 hr 18 mins
Breakfast Burritos
35 mins
Going to make this Thanksgiving morning. We usually go into the City and watch the Macy’s Parade live but not going this year, I will cook this because we don’t usually eat before 5:00 so we need a hardy breakfast.
I can’t wait to try this!! I’ll let you know what I think
can you use challah bread in place of french bread? will it be too soggy?
Yes! I love using challah for french toast.
YUM!! I’m dying to make this! Do you think evaporated milk would work in place of the half & half or would it not be as good?
Definitely won’t be as good since the fat content is much higher in half and half. And fat tastes good 🙂
How much bread are you supposed to use? I bought a French bread loaf (1 lb) at the store and was only able to fit about 2/3 of the cubes in my (5-quart) slow cooker before it was running over the top. I'm afraid I might not have nearly enough liquid to make this work.
A 1 lb loaf is what I use. It does shrink down as it cooks, but it should still fit in a 5 at slow cooker.
A 1 lb loaf is what I use. It does shrink down as it cooks, but it should still fit in a 5 at slow cooker.
Can you substitute something lighter than half and half?
The only thing lighter is milk. It would work, but it definitely wouldn't be as creamy.
What size slow cooker do you recommend for this recipe?
5-6 qt.
Can this be cooked on high for a reduced amount of time?
That really depends on the kind of slow cooker you are using. Many slow cookers are designed to rise to the same end temperature (somewhere right around 200 degrees) whether it is on high or low. The difference between the settings is just the time it takes to reach the 200 degrees. Some slow cookers (depending on brand, usually lower end) actually have a different heat setting where low may be 200 degrees while high may be upwards of 250 or 300 degrees. I do not recommend using an increased temperature version for this recipe.
Do you use a standard 15 oz can of pumpkin puree? Also, could you use pumpkin pie spice instead of the spice blend you suggest?
Yes, a standard 15 oz can. I've updated the recipe to reflect that. And yes, you can use a pumpkin pie spice blend instead. I just never buy blended spices as I prefer to blend my own.