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Slow Cooker Pumpkin French Toast Casserole

Kelli Foster
  • 130 minutes
  • Serves 6 to 8

INGREDIENTS

1 14 ounce can

Pumpkin puree

6

Eggs, large

1

Maple syrup

1/4 cup

All-purpose flour

3 tbsp

Brown sugar, packed light

1/2 tsp

Cinnamon, ground

3 tbsp

Granulated sugar

1/4 tsp

Kosher salt

1 pinch

Kosher salt

1/2 tsp

Nutmeg, ground

1

Powdered sugar

1 tbsp

Pumpkin pie spice

1 tsp

Vanilla extract, pure

3 tbsp

Pecans, toasted

1

loaf Brioche

2 tbsp

Butter, unsalted

1

Cooking spray or unsalted butter

2 cups

Half-and-half