Slow Cooker Pumpkin French Toast


  • 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


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


  • 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. 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.
  • 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.
  • Place a layer of bread cubes evenly into the slow cooker. Pour pumpkin mixture evenly over the bread cubes.
  • Sprinkle the crumb topping evenly over the bread cubes.
  • 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.
  • Serve immediately, drizzled with cream cheese glaze and garnished with confectioners’ sugar and pecans, if desired.

Source:  Damn Delicious®