Slow-Cooker Pumpkin Spice Brioche French Toast Casserole Tips, FAQ & printable recipe

Tips for success

For the best texture, use day-old brioche or let fresh brioche cubes sit out for a couple of hours before assembling. This allows the bread to absorb the custard without becoming overly soft.

If you're in a hurry, you can lightly toast the cubes in a 300°F oven for 5 minutes to dry them out. The streusel benefits from cold butter — if it warms up while you're mixing, pop it in the fridge for 10 minutes before using.

Don't be tempted to cook on high to speed things up; the low, slow heat is what gives the casserole its silky custard and crisp topping. If you need to hold the casserole warm after it's done, switch the slow cooker to the 'keep warm' setting for up to 2 hours.

The streusel may soften slightly, but it will still be delicious. For an extra special touch, warm the maple syrup before drizzling so it doesn't cool the casserole.

Variations

• Apple-Pumpkin: Add one peeled, diced apple to the bread mixture before cooking. The apple softens into the custard and adds a subtle tartness that pairs beautifully with the pumpkin and spice.
• Chocolate Chip: Fold 1/2 cup of chocolate chips into the bread mixture before topping with the streusel. The warm chocolate melts into the custard for an indulgent twist.
• Maple Pecan: Increase the maple syrup to 3/4 cup and add 1/4 cup of finely chopped pecans to the custard. Top with extra pecans for a double-nut crunch.
• Gingerbread Spice: Replace the pumpkin pie spice with 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves for a gingerbread-like flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze the baked casserole in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

Reheat

Reheat individual servings in the microwave for 45–60 seconds, or in a 350°F oven for 10–15 minutes. Add a fresh drizzle of maple syrup after reheating.

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Let it cool completely before refrigerating. To reheat, microwave individual portions for 45–60 seconds, or warm in a 350°F oven for 10–15 minutes. The streusel will soften on reheating, but the flavor remains wonderful.

This casserole can be assembled the night before. Prepare the custard and streusel, toss the bread with the custard in the slow cooker insert, and sprinkle the streusel on top. Cover and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low for 3 1/2 to 4 hours, adding about 30 minutes to the cooking time since the mixture starts cold.

Serving ideas

Serve the casserole warm, straight from the slow cooker, cut into generous squares. A dollop of maple cinnamon whipped cream is the classic finish, and a drizzle of pure maple syrup adds extra sweetness.

For a brunch spread, pair it with crispy bacon or sausage, fresh fruit, and a pot of hot coffee. The casserole is rich and satisfying, so a square or two per person is usually plenty.

For a more elegant presentation, you can transfer the casserole to a serving platter and garnish with extra candied pepitas or a dusting of powdered sugar.

If you're feeding a crowd, set out small bowls of additional whipped cream, maple syrup, and chopped pecans so everyone can customize their serving. This dish is just as good for a cozy weekday breakfast as it is for a holiday brunch.

Frequently asked questions

Recipe card

Slow-Cooker Pumpkin Spice Brioche French Toast Casserole

Prep 20 minCook 3 h 30 minTotal 3 h 50 minServes 8

Ingredients

• 1 loaf (about 14 oz) brioche bread, cut into 1-inch cubes
• 1 1/2 cups pumpkin puree
• 6 large eggs
• 1 1/2 cups evaporated milk
• 1/2 cup pure maple syrup
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup chopped pecans
• 6 tbsp cold unsalted butter, cut into small pieces
• maple cinnamon whipped cream, for serving
• pure maple syrup, for drizzling, to taste

Instructions

1. In a small bowl, combine the brown sugar, flour, and chopped pecans. Add the cold butter pieces and work them into the dry mixture with a pastry cutter or your fingertips until the mixture forms coarse crumbs. Set the streusel aside while you prepare the custard and bread.
2. In a large mixing bowl, whisk together the pumpkin puree, eggs, evaporated milk, maple syrup, pumpkin pie spice, and salt until completely smooth and uniform. The mixture will be thick and glossy. Make sure no streaks of egg remain.
3. Place the brioche cubes in the slow cooker insert. Pour the pumpkin custard over the bread and gently toss with a rubber spatula until every cube is coated. Press the bread down slightly so it soaks up the custard evenly.
4. Sprinkle the prepared streusel evenly over the top of the bread mixture in the slow cooker. Gently press the streusel into the bread so it adheres slightly, but leave some loose crumbs for texture.
5. Cover the slow cooker and cook on LOW for 3 1/2 hours. Avoid lifting the lid during the first 2 hours, as the heat escapes and extends cooking time. The casserole is done when the custard is set and the streusel is golden and crisp on top.
6. Turn off the slow cooker and let the casserole rest for 10 minutes. This allows the custard to settle and makes serving cleaner. Cut into squares and serve warm with a dollop of maple cinnamon whipped cream and a drizzle of pure maple syrup.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

610

Protein

14 g

Carbohydrates

68 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.