Ingredients
Scale
- 1 loaf of day-old French bread, cubed
- 1 cup pumpkin puree
- 6 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/4 cup maple syrup
If you’re missing an ingredient or two, don’t fret. You can easily substitute brioche or challah for French bread, and almond milk for whole milk if you prefer a dairy-free option. The beauty of cooking, as my grandmother taught me, is in its flexibility to adapt to what you have on hand.
Instructions
- Grease the inside of your slow cooker with butter or non-stick spray to prevent sticking.
- In a large bowl, whisk together the pumpkin puree, eggs, milk, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.
- Add the cubed bread to the mixture, gently stirring to ensure each piece is well-coated.
- Pour the bread mixture into the prepared slow cooker and sprinkle pecans on top if using.
- Cover and cook on low for 4-5 hours, or until the center is set and the edges are golden brown.
- Drizzle with maple syrup before serving.
One personal tip: if you’re an early riser, set the slow cooker up the night before and turn it on as soon as you wake up. By the time everyone is up and ready, breakfast will be waiting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International