Ingredients

  • 1 loaf french bread, cubed
  • 2 cups half and half
  • 1 15 oz. can pumpkin puree (2 cups)
  • 5 eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Pinch salt
  • Pinch ground cloves
  • Syrup

Directions

  • Place the french bread cubes in a 5 to 6 quart slow cooker.
  • In a medium-size mixing bowl, whisk together half and half, pumpkin puree, eggs, cinnamon, nutmeg, salt, and cloves until well combined.
  • Pour over bread in slow cooker.
  • Cook overnight on low for 8 hours.
  • Serve hot – plain or drizzled with syrup.
  • Enjoy with a cup of Breakfast Blend!