I’m starting with breakfast because I absolutely love using my slow cooker for breakfast. One of the few ways I can convince my family to give up their cold cereal is to provide a hot and tasty breakfast for them that requires little to no work on their part. Since I am most definitely not a morning person the slow cooker saves the day. It’s also the first of September so why not make it a fall recipe! Pumpkin french toast casserole. Toss it in the slow cooker before bed and you’ll wake up to a house that is just screaming fall which is perfect for those crisp and cold fall mornings. Prep Time: < 10 minutesSlow Cooker Time: 8 hours, lowYield: Serves 6 to 8 Ingredients 1 loaf french bread, cubed2 cups half and half1 (15 oz) can pumpkin puree (2 cups)5 eggs1 tsp ground cinnamon1/2 tsp ground nutmegpinch saltpinch ground cloves Crumble:1/4 cup brown sugar1/4 cup butter1/2 tsp ground cinnamon1/4 tsp ground nutmegpinch ground cloves Instructions
- Place the french bread cubes in a 5 to 6 quart slow cooker.
- In a medium-size mixing bowl, whisk together half and half, pumpkin puree, eggs, cinnamon, nutmeg, salt, and cloves until well combined. Pour over bread in slow cooker.
- In a small mixing bowl, use a fork or pastry cutter to mix together brown sugar, butter, cinnamon, nutmeg, and cloves until crumbly. Sprinkle over the top of the soaked bread.
- Cook on low 8 hours. Serve hot plain or drizzled with syrup. Want 120 more great slow cooker recipes? You should check out my new cookbook! Δ Δ
