00:02Hey guys, I'm Chungha, the blogger behind Damn Delicious, and I am here with Crock-Pot
00:07making my slow cooker pumpkin French toast.
00:13So we're going to start with the crumb topping, and we need a bit of butter, and then we have
00:19confectioner's sugar, light brown sugar, and cinnamon.
00:26So that gets mixed up with your hands until it resembles coarse crumbs.
00:33So next we're going to mix our wet ingredients, and this is what's going to soak up all the
00:37goodness of King's Hawaiian bread.
00:40So we'll start with milk, whole milk would be best.
00:45Then we have pumpkin puree, fresh or canned would work in this recipe.
00:50And we'll need three eggs for this.
00:54And then you have your spices, and this is a combination of cinnamon, allspice, cloves,
01:00and nutmeg.
01:02And then we'll have our maple syrup, vanilla extract, and last but not least we have our
01:09salt.
01:11And then you'll go ahead and give that a good whisk.
01:14The last bit of this recipe is the maple cream cheese glaze, which is my favorite part of
01:19the recipe.
01:20So all you need is confectioner's sugar, maple syrup again, and cream cheese, which should
01:28be set at room temperature.
01:31And then you're going to whisk it until you have a very smooth consistency.
01:38What I love about Crock-Pot is that you can actually make anything and everything.
01:43There's some myths that you can make just stews or pot roast or casseroles.
01:48I've made chicken burrito bowls.
01:49I've made lasagna with uncooked lasagna noodles.
01:52And you can make something as simple and unconventional as a pumpkin french toast.
01:58So what we're going to do is we're going to start with the king's wine bread, and you're
02:01going to layer them up.
02:02So you have your first layer here, and you throw that right into the Crock-Pot.
02:06And then you'll have half of the pumpkin puree mixture, and then you're going to do one more
02:11layer, just the same way.
02:14You're going to top this off with the crumb topping that you made at the very beginning.
02:18Then the lid goes on, and it cooks on low heat for about three to four hours.
02:25So four hours later, and it smells so good.
02:40So what I love about the Crock-Pot Cook & Carry is that you can actually travel with it.
02:45So when you go to your Friendsgiving, or potlucks, or any holiday parties, you can pop the lid
02:52on.
02:53This locks completely, and you have your travel clips.
02:56So thanks for watching, guys.
02:58Be sure to check below for the full recipe.
