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Slow Cooker French Toast Casserole - Dump and Go

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Slow Cooker French Toast Casserole - Dump and Go

Regan
The Cook
8 Servings
9 Ingredients
7 Comments

Take the work out of french toast on busy mornings with this delicious Slow Cooker French Toast Casserole!

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8 Servings
9 Ingredients
7 Comments

Ingredients

  • 2 ½ cups Almond Milk, Vanilla
  • 7 individual Egg
  • ½ cups melt Coconut Oil
  • ½ cups Brown Sugar
  • ¼ cups Honey
  • ¼ teaspoons Nutmeg
  • 1 cup chop Pecans
  • 8 cups dice French Bread
Serving Day Ingredients
  • ½ cups Maple Syrup

Containers

Supplies

  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix almond milk and eggs in a medium bowl.
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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Categories

vegetarian, dairy-free, traditional, spring, fall, winter, kid-friendly, slow-cooker, fish-free, shellfish-free

Categories

vegetarian, dairy-free, traditional, spring, fall, winter, kid-friendly, slow-cooker, fish-free, shellfish-free

7 Comments

Join the discussion

    1. I would just suggest using GF bread. The cooking time *should* be the same, but you may need extra egg for moisture!

      Reply

  3. This was not a successful recipe for me. My product was still partially frozen when I started it in the slow cooker. I stirred it once, and when finished, it tasted fine, but looked like dog food. I think in the future, I would cook it in the oven. I have done that before, and it looked much better. At that time, I prepared it the night before, and cooked the next day.

    Reply

    1. Sorry to hear this wasn’t a great recipe for you, Linda! We recommend thawing your freezer meals entirely before adding it to the slow cooker. Thank you for the feedback.

      Reply

  4. I thawed my batch completely and it didn’t turn out well at all, like Linda said – it looked terrible. the eggs didn’t absorb into the bread and just looked like scrambled eggs, which tasted strange. The coconut oil mixture was very clumpy.

    Reply