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Amazing 3-Hour Slow Cooker Pumpkin Spice Casserole

Slow Cooker Pumpkin Spice Casserole
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Enjoy a warm, hands-off breakfast bake perfect for fall mornings. This Slow Cooker Pumpkin Spice Casserole brings comforting spice right to your table with minimal effort.

Ingredients

Scale
  • 2 cups cubed bread (stale works well)
  • 1 cup pumpkin puree
  • 1/2 cup milk (dairy or non-dairy)
  • 2 large eggs
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
  • Cooking spray or butter for the slow cooker

Instructions

  1. Lightly grease the inside of your slow cooker with cooking spray or butter.
  2. In a large bowl, whisk together the milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract until well combined. This is where the flavor builds!
  3. Add the cubed bread to the pumpkin mixture. Gently stir to coat all the pieces evenly. Let this mixture sit for about 10 minutes so the bread soaks up the liquid.
  4. Pour the soaked bread mixture into the prepared slow cooker. Sprinkle the chopped nuts over the top if you are using them.
  5. Cover the slow cooker. Cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours. The casserole is done when it is set in the center and firm to the touch.
  6. Serve warm directly from the slow cooker. You can top it with a light dusting of powdered sugar or a small drizzle of maple syrup if you wish.

Notes

  • Stale bread works best for soaking up the custard mixture without becoming too mushy.
  • Feel free to adjust the spices to match your preferred level of warmth. More cinnamon is always welcome!
  • This recipe reheats well. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://savorsensations.com/slow-cooker-pumpkin-spice-casserole/