Healthier Crock Pot Pumpkin French Toast

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray

• Bread & Baked Goods

  • 1 12 oz loaf Whole wheat bread

• Dairy

  • 3 1/2 cups Milk

• Other

  • 2 teaspoons vanillia extract

Found on runninginaskirt.com

Description

Ingredients

• 1 cup pumpkin puree (not pumpkin pie mix)
• 3½ cups milk (I tested with 1%)
• ½ cup coconut sugar
• 3 eggs, beaten
• 2 teaspoons pumpkin pie spice
• 2 teaspoons cinnamon
• 2 teaspoons vanillia extract
• ¼ teaspoon salt
• 1 12 oz loaf whole wheat bread, cut in 1 inch cubes
• Cooking spray

Directions

• Mix the pumpkin, milk, coconut sugar, eggs and spices in a large bowl. Whisk together until well combined.
• Add the bread in the bowl and coat all the pieces. Cover and put in the fridge allow the custard to sink into the bread. Stir occasionally to allow it to soak evenly. If possible allow to sit for an hour. It will work without this step, but this allow the bread to get more evenly coated.
• Spray a Crock Pot with cooking spray. Transfer the mixture to the crock pot making sure the bread is evenly spread along the bottom.
• Cook on low for 7-8 hours. Check at 7 hours to make sure its not burning.