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)
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.
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
Sprinkle the crumb topping evenly over the bread cubes.