Crock Pot French Toast is a delicious French toast breakfast casserole that “bakes” right in the slow cooker for an easy make-ahead meal.
I love easy breakfast casseroles 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.
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.
How to reheat
This French toast will reheat well. I just warm leftovers in the microwave to reheat.
More breakfast casseroles!
More crock pot breakfast recipes!
More crock pot breakfast recipes!- Overnight Crock Pot German Chocolate Oatmeal
- Overnight Crock Pot Carrot Cake Oatmeal
- Slow Cooker Overnight Pecan Pie Oatmeal
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Crock Pot French Toast
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Linda says
I made this for Thanksgiving, and everyone loved it. I took your suggestion and used a slow cooker liner. It made cleanup easy. Thank you!
Kate says
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