Back

Slow Cooker French Toast Casserole - Dump and Go

Plan This Recipe Print

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!

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

  • Labels
  • Cooking Sprays

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.
  2. 2010991 Upgrade to a paid membership 57256 to unlock all instructions 36592
  3. 684209 Upgrade to a paid membership 51726 to unlock all instructions 72817
  4. 6801188 Upgrade to a paid membership 60630 to unlock all instructions 75900
  5. 4723519 Upgrade to a paid membership 92347 to unlock all instructions 48073

Upgrade to a paid membership to unlock all recipe instructions

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
  2. 4942328 Upgrade to a paid membership 22548 to unlock all instructions 43889
  3. 1134669 Upgrade to a paid membership 55540 to unlock all instructions 69241
  4. 6015762 Upgrade to a paid membership 78914 to unlock all instructions 76815
  5. 9002906 Upgrade to a paid membership 15245 to unlock all instructions 2677
  6. 1632835 Upgrade to a paid membership 71032 to unlock all instructions 56286
  7. 9580734 Upgrade to a paid membership 56884 to unlock all instructions 34611
  8. 1789433 Upgrade to a paid membership 61530 to unlock all instructions 97430

Upgrade to a paid membership to unlock all recipe instructions

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.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
623
Total Fat
32g
Saturated Fat
15g
Trans Fat
0g
Cholesterol
198mg
Sodium
470mg
Total Carbohydrates
71g
Fiber
1g
Sugar
40g
Protein
15g
WW Freestyle
24

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!

  1. 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.

    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.

  2. 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.