This French toast casserole recipe is my favorite because you can have everything prepared the night before, and then leave it in the slow cooker all morning.
1 c. canned pumpkin
1 c. half and half
3/4 c. of packed brown sugar
4 large beaten eggs
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 cup PURE maple syrup
1/4 teaspoon ground cloves
1/4 teaspoon of salt
16 ounces of raisin bread with cinnamon cut into bite-sized pieces
2 TB. maple syrup
1 TB. Sugar confectioners
1/4 cup unsalted butter cut into cubes
Prepare the slow baking dish with non-stick baking spray.
Place the bread in cubes in the slow cooker.
Beat the eggs, half and half, salt, nutmeg, cloves, maple syrup, canned pumpkin, cream, brown sugar, canned pumpkin and vanilla together.
Pour the egg mixture over the diced bread.
Stir well to mix.
Sprinkle the cubed butter over the top of the bread.
Cook at High for 1 hour 15 minutes or at Low for 2 hours 30 minutes until the knife inserted in the center comes out clean.
Store in the refrigerator.