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It’s no secret that I love all things Pumpkin. I have over 20Â posts on my blog including pumpkin/pumpkin spice, but haven’t posted a pumpkin-themed recipe yet this year, what an oversight!
To make up for my lack of pumpkin posts, I’ve got a pret-ty awesome recipe for you today that can be used as a super decadent breakfast (perfect for snow days or holiday mornings with family!) or a really delicious dessert.
This recipe for Slow Cooker Pumpkin Pie Spice French Toast Casserole is flavored with International Delight’s Pumpkin Pie Spice Creamer, which I picked up at my local Walmart. (It can be found in refrigerated bins near the milk, or at the end of an aisle in a refrigerated case.) The creamer adds a swirl of seasonal spice flavors into your coffee (and recipes), inspired by pumpkin pie. Yum!
This recipe pairs wonderfully with a cup of hot coffee flavored with International Delight’s Pumpkin Pie Spice Creamer; Walmart also sells single creamers as well. I picked up some of the French Vanilla Single Creamers, which I added to my coffee to enjoy with this breakfast.
As family gathers for the holidays, this recipe is the perfect addition to breakfast or brunch. It’s simple to make and uses the slow cooker to keep your oven and stove free for preparing the main holiday meal!
International Delight wants to hear about your holiday spirit by sharing a video, photo or story through their website. You can win a $5,000 holiday brunch  with all your favorite International Delight products! Learn more here.
Ingredients:
French Toast Casserole:
- 1 lb challah bread, cut into 1 inch pieces
- 4 eggs
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 cups almond milk (or regular milk)
- 1 cup International Delight Pumpkin Pie Spice Creamer
- 1 (8 oz) can pumpkin puree
Crumble:
- 3 tablespoons unsalted margarine or butter, melted
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/2 cup graham cracker crumbs
- 1/4 cup pecans, chopped
Cut the challah bread into one inch pieces and add to your slow cooker.
In a large bowl, whisk the eggs, brown sugar, vanilla extract, Â salt, pumpkin pie spice, milk, International Delight Pumpkin Pie Spice Creamer, and Pumpkin Puree to combine.
Pour over the challah bread, mixing to evenly soak the pieces of bread.
Cover and cook on high for 2 hours.
While waiting for the French Toast Casserole to cook, melt your margarine or butter and let cool. Combine with the brown sugar, salt, graham cracker crumbs and chopped pecans until evenly combined. It should resemble wet sand.
After 2 hours, check the slow cooker. It will be done when all of the liquid is absorbed into the bread. If it’s still wet at the bottom, mix the bread up and cover for an additional 30 minutes  or until absorbed.
Spoon out into individual bowls. To add a little moisture, drizzle with International Delight Pumpkin Pie Spice Creamer or one of the Vanilla Bean Individual Creamers.
Top with the crumble.
If desired, top with whipped cream.
This is the perfect complement to a cup of coffee flavored with International Delight Creamer!
This oh so delicious casserole tastes just like pumpkin pie! This would be a great breakfast for a crowd during the holidays, or as a fun dessert — just add a scoop of vanilla ice cream (or dairy free ice cream)!
Want more inspiration for holiday recipes with International Delight? Check some out here!
- French Toast Casserole:
- 1 lb challah bread, cut into 1 inch pieces
- 4 eggs
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 cups almond milk (or regular milk)
- 1 cup International Delight Pumpkin Pie Spice Creamer
- 1 (8 oz) can pumpkin puree
- Crumble:
- 3 tablespoons unsalted margarine or butter, melted
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/2 cup graham cracker crumbs
- 1/4 cup pecans, chopped
- Cut the challah bread into one inch pieces and add to your slow cooker.
- In a large bowl, whisk the eggs, brown sugar, vanilla extract, salt, pumpkin pie spice, milk, International Delight Pumpkin Pie Spice Creamer, and Pumpkin Puree to combine.
- Pour over the challah bread, mixing to evenly soak the pieces of bread.
- Cover and cook on high for 2 hours.
- While waiting for the French Toast Casserole to cook, melt your margarine or butter and let cool. Combine with the brown sugar, salt, graham cracker crumbs and chopped pecans until evenly combined. It should resemble wet sand.
- After 2 hours, check the slow cooker. It will be done when all of the liquid is absorbed into the bread. If it’s still wet at the bottom, mix the bread up and cover for an additional 30 minutes or until absorbed.
- Spoon out into individual bowls. To add a little moisture, drizzle with International Delight Pumpkin Pie Spice Creamer or one of the Vanilla Bean Individual Creamers.
- Top with the crumble.
- If desired, top with whipped cream.
Pls could you give us a recipe on chocolate and bread pudding the old fashioned way. If that is not too much to ask.
Hi Serianah! I have a couple of bread pudding recipes on my blog (https://www.icancookthat.org/tag/bread-pudding) but will look into making a chocolate bread pudding for a future post!
Best,
Kaitlin