Crockpot French Toast Casserole

I make this recipe every year for Christmas.  Atleast this recipe in the oven…for one reason or another I never thought of popping this deliciousness into the crockpot…until this morning! Oh Sweet Morning!

5.0 from 3 reviews

Crockpot French Toast Casserole
 
Prep time
Cook time
Total time
 
This French Toast Casserole will become a holiday breakfast favorite….any anytime favorite!
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
Topping
  • ¼ cup butter (or Dairy Free Margarine) Softened
  • ½ cup firmly packed brown sugar
  • 1 tsp cinnamon
  • ½ cup chopped pecans
  • Dash of nutmeg
Instructions
  1. Whisk together eggs, milk and cinnamon and pour over diced bread in a large bowl. Cover an let it soak overnight in the fridge or atleast 4 hours.
  2. When ready to bake spray the inside of the crockpot (4-6 quart sized works best) to avoid sticking.
  3. Pour in Bread Mix.
  4. In a small bowl mix together butter, brown sugar cinnamon, pecans and nutmeg.
  5. Crumble of the top of the bread mix. Cover and Cook on low for 4 hours…or if you are in a hurry High for 2 hours.
  6. Let sit for 15-20 minutes and serve!
Notes
GLUTEN FREE- You can use a gluten free bread DAIRY FREE- Use Almond Milk or other milk alternative and a Dairy Free Margarine for the topping.

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Comments

  1. I made this Sunday for breakfast and loved it. My husband had a funny look on his face when I said French toast in the crock pot and acted like he wasn’t going to try it. But he did. And he liked it. And so did my 16 and 12 year old sons. I of course loved it. I love French toast. I wasn’t sure what size loaf of bread you used so I used half of one of the huge loaves you get at the store and it worked great. I just tore it up into big chunks and threw it in there. Thanks for a “keeper” recipe.

  2. Sounds great!

  3. Sally Hechter says:

    Amanda,

    My family (immediate and extended) loved this casserole for Christmas this year. My parents hosted 18 for Christmas brunch. I have made a similar recipe in years past, but never in the crockpot. NOT A SCRAPE was left!! Truly a repeat and great addition to our tradition. Our two sons have asked that I make it again SOON. THANK YOU so much for sharing this wonderfully delicious recipe. I hope to research more of your receipes soon. Happy New Year!!

  4. sounds great….have you ever made this overnight in the crockpot for like 8-10 hours on low….? I have the 4-6 hour setting for high…but don’t want to get up in the middle of the night to make it…hahahhahahaha….love my zzzzz’s..hahahhaha…thank you so much for this!

  5. This is a great recipe! I used canning rings between the crock and the element to allow for longer cook time. I set it up last night about 10:30 and it was perfect at 6am cooked 7.5 hours on low. New crocks run hot and I’m embarrassed to share how many things I have burned to the bottom and sides, even tried and true recipes that were perfect in my old early 90′s era crock. This is a new staple in my house! (this morning I skipped the topping and just used pure maple syrup, YUM-O!)

  6. sandy burke says:

    OMG!! this is so great! I made this with Pepperidge Farms Pumpkin Swirl Bread (or whatever it’s called) !!! IT WAS A HIT! I want to try other breads with this. Super Good!

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