Crock Pot French Toast is a delicious French toast breakfast casserole! This easy breakfast recipe takes just 10 minutes of prep, and it “bakes” right in the slow cooker for an easy make-ahead meal.
I love easy breakfasts for busy mornings! This Crock Pot French Toast is doubly great because it turns stale bread into a delicious breakfast.
And it’s so easy to make! There’s minimal prep, and the French toast cooks right in the slow cooker.
This is a great weekend or holiday breakfast or brunch recipe. It lets you make French toast for a crowd without being stuck at the stove!
How to make crock pot French toast
For this French toast casserole, it’s important that the bread be stale or dry. If the bread is soft and fresh, it won’t hold up while baking.
Top tip >> There are directions in the notes section of the recipe for drying out fresh bread cubes. So, if you don’t have stale bread, just dry out your fresh bread before beginning.
Then, just whisk the eggs, milk, sugar, vanilla, and spices together.
You’ll want to either line the slow cooker insert with a slow cooker liner or use a foil sling and grease the insert.
If your crock pot has hot spots (where it cooks much hotter in those spots), use a foil sling to help even those spots out.
Next, add the dried bread cubes to the slow cooker insert. Then, pour the egg mixture of the bread, and gently push the bread down into the egg mixture.
Finally, cover and cook!
What to serve with French toast casserole
I serve this casserole with fresh berries and maple syrup, but you can serve it with whatever toppings you like on your French toast.
The cooked casserole can be stored, covered, in the refrigerator for up to 3 days.
How to reheat
This French toast will reheat well. I just warm leftovers in the microwave to reheat.
More crock pot breakfast recipes!
If you’ve tried this Crock Pot French Toast recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Crock Pot French Toast
- 16 ounce loaf day-old French or Italian bread in 1-inch cubes¹
- 7 large eggs
- 3 ½ cups milk²
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg optional
- Line a 5 or 6-quart slow cooker insert with a slow cooker liner. If you have hot spots in your slow cooker, line it with a foil sling³, and then grease the insert with nonstick cooking spray.
- Place bread cubes in slow cooker insert.
- In a large bowl, whisk eggs, milk, sugar, vanilla, cinnamon, and nutmeg together.
- Pour egg mixture over the bread cubes, and gently press bread cubes into egg mixture. Bread should be submerged.
- Cover, and cook on LOW for 3 ½-4 hours, or until the center is set.
- Uncover, and let rest 10 minutes before serving.
- Serve topped with syrup, powdered sugar, or your favorite French toast toppings.
- The bread needs to be stale to hold up. If it isn’t stale, dry the bread cubes in a single layer on a rimmed baking sheet in a 225 F oven for about 30 minutes. Then, continue with the recipe as written.
- Anything from skim to whole milk to half&half to cream will work. You can also use nondairy milk.
- To make a foil sling, fold a sheet of aluminum foil into thirds like you’re folding a letter. Press the foil along the side of your slow cooker insert that cooks hotter (the hot spot).
- Nutrition values are estimates.
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