Slow Cooker Pumpkin French Toast Casserole

Instructions

Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray or butter.

Cut the French bread into 1- to 2-inch cubes and place them in the slow cooker.

In a medium-size mixing bowl, whisk together 2 cups half and half, 1 (15 ounce can) pumpkin puree, 5 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1 pinch salt,and a 1 pinch ground cloves, until well combined.

Pour the pumpkin mixture evenly over the bread cubes in the slow cooker, pressing down lightly to ensure the bread soaks up the liquid.

In a small mixing bowl, use a fork or pastry cutter to mix together 1/4 cup brown sugar, 1/4 cup salted butter, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 pinch ground cloves until the mixture is crumbly.

Sprinkle the crumble mixture evenly over the soaked bread.

Cover the slow cooker and cook on low for 6 to 8 hours, or until the casserole is set and cooked through.

Serve hot, plain, dusted with powdered sugar, or drizzled with maple syrup.

Breakfast