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It’s Fall ya’ll! Bring on everything pumpkin! We are trying to get a cold front in Texas, but it’s not all it’s cracked up to be. The humidity is insane, but on a positive note, it’s the first of many and we need them to roll in to get rid of the monster mosquitos.

So this is something I was making for breakfast over the weekend, but it actually is better as a dessert. It’s more like a bread pudding. Really good, but a little heavy.

Slow Cooker Pumpkin French Toast

(Adapted from Damn Delicious)

 

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1 1/2 cups milk
1 cup pumpkin puree
4 large eggs
1 tablespoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
2 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
2 tablespoons confectioners’ sugar
1/4 cup chopped pecans


FOR THE CRUMB TOPPING
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup unsalted butter, cut into cubes


FOR THE CREAM CHEESE GLAZE
2 tablespoons cream cheese, at room temperature
1/4 cup confectioners’ sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl.


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Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs; set aside.


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Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
In a large glass measuring cup or another bowl, whisk together milk, pumpkin, eggs, pumpkin pie spice and vanilla.

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Place a layer of bread cubes evenly into the slow cooker.

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Pour pumpkin mixture evenly over the bread cubes.

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Sprinkle the crumb topping evenly over the bread cubes.

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Cover and cook on low heat for 3-4 hours or high for 1-2 hours.

To make the cream cheese glaze, combine cream cheese, confectioners’ sugar, milk and vanilla in a small bowl until smooth.

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Serve immediately, drizzled with cream cheese glaze and garnished with confectioners’ sugar and pecans, if desired.

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