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Slow Cooker French Toast Casserole

Like many of you, I swear by my slow cooker. I use it several times a week and love coming home to the delicious smell of a hot meal. During the school year, I also often use my slow cooker for breakfast. By the time my daughter gets up and ready, we usually don’t have a lot of time for breakfast, so having something ready in the slow cooker can be a life saver. This French Toast Casserole is always a hit. The cook time on this recipe is difficult if you are not an early riser, so if that’s the case, I would suggest trying this for brunch or a weekend breakfast. If you are, though, you can make it the night before, refrigerate it, and then pop it in the slow cooker as soon as you wake up. I like to top it with maple syrup, but you can use any of your favorite french toast fixings, or nothing at all.

Slow Cooker French Toast Casserole

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

  • 1.25 cups almond milk (or any milk you prefer)
  • 4 large eggs
  • 0.25 cup coconut oil, melted
  • 0.25 cup brown sugar
  • 0.125 cup honey
  • 0.125 teaspoon nutmeg
  • 0.5 cup pecans, chopped
  • 2 cups french bread, cubed
  • cooking spray
  • maple syrup, for serving

Directions:

Mix almond milk and eggs in a medium bowl. Mix coconut oil, brown sugar, honey, nutmeg, and pecans in a separate medium bowl. Spray crockpot with cooking spray. Place half of the bread on the bottom of the crockpot. Add half of the egg mixture on top of bread. Finally, add half of the oil mixture. Repeat the layers. Cook for 4 hours on low or 2.5 on high. Serve with maple syrup.

Freezing Directions:

Mix almond milk and eggs in a medium bowl. Mix coconut oil, brown sugar, honey, nutmeg, and pecans in a separate medium bowl. Place almond milk and egg mixture in a gallon freezer bag. Place coconut oil mixture in a gallon freezer bag. Finally, place cubed french bread in a gallon freezer bag. Label all bags and freeze. To Serve: Thaw. Spray crockpot with cooking spray. Place half of the bread on the bottom of the crockpot. Add half of the egg mixture on top of bread. Finally, add half of the oil mixture. Repeat the layers. Cook for 4 hours on low or 2.5 on high. Serve with maple syrup.

Servings: 4

**conversion chart image provided by Erik Spiekermann

*This post contains affiliate links

20 Responses to “Slow Cooker French Toast Casserole”

  1. JL Grabowski says:

    Do you know the nutritional info for this recipe (calories, carbs, etc.)?

    Do you know of a substitute for eggs for those are allergic?

  2. Bobbi Sheahan says:

    This looks like something to bring to a brunch!! Any idea how long/what temp if you cooked it in the oven?

  3. Kate says:

    So wake up at 3am to start the slow cooker or let it sit for hours after cooking? I feel like I’m missing the convenience of this recipe.

    • regan says:

      Hi Kate, I understand what you’re saying. It only needs to cook for 2.5 hours on high, so if you are an early riser, you can turn it on right away when you wake up. If that is pushing it, this is a great weekend breakfast, too, when you have a little more time. I’ll update the instructions to include these options.

  4. Arlene says:

    This looks yummy! One thing I have never understood is how a 4 hour cook time meal can be made in the morning? That would put me up making food at 1am, which I would think would defeat the purpose :) I know there are timers you can hook the crockpot up to, but then that would be leaving the food unrefrigerated for a few hours in the crock…? How do you make it happen?

    • regan says:

      Thanks, Arlene! It only needs to cook for 2.5 hours on high, so if you are an early riser, you can turn it on right away when you wake up. Otherwise, this works great for weekends, too!

  5. tracy says:

    Do you set this up and let it cook overnight? I think if I used my slow cooker overnight for something like this, that only needed 4 hours, it might burn. Just wondering what your experience is!

    • regan says:

      Hi Tracy, I wouldn’t suggest cooking it for the entire night, because I do think it would burn. For school mornings, I turn it on high right away when I wake up (although that’s usually pretty early). On weekends, when time is less of an issue, we often have this for a later breakfast and cook it on low.

  6. Kelly @ New Leaf Wellness says:

    What’s the secret to eating this for breakfast if it takes 2-4 hours to cook? I don’t want to get up in the middle of the night to turn it on, and I don’t want to wait until lunchtime to eat it. Do I just need to suck it up and buy a slow cooker with a timer?

    • regan says:

      Hi Kelly, I probably wouldn’t use a timer with this one because of the raw eggs. I generally just turn it on as soon as I wake up on school days, though that is fairly early. Otherwise this works great as a weekend recipe, too.

  7. Karen says:

    Hello! This looks wonderful and I think my kids would love it along with so many other recipes of yours (biggest hit = toddler menu French toast sticks for my 5th graders!). I am wondering in this recipe what you would recommend as a subsitution for the coconut oil?

  8. Beth says:

    We like to have meat in our meals… how would some ground sausage or bacon peices do? Pre-cook the meat?

  9. Rhonda says:

    What can be used instead of coconut oil? Olive oil or veg oil?

    • Katie says:

      I would use melted butter instead of coconut oil personally. Vegetable oil cold work but olive oil would give it a funny taste in my opinion. Enjoy!

  10. Kylie says:

    Regan, your patience is admirable :)

    Can’t wait to try this one!
    Thx for the work you guys do!

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