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
- ½ cups Maple Syrup
Containers
Supplies
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?
- Mix almond milk and eggs in a medium bowl.
- 397071 Upgrade to a paid membership 55572 to unlock all instructions 57546
- 440166 Upgrade to a paid membership 92219 to unlock all instructions 79623
- 8607022 Upgrade to a paid membership 21895 to unlock all instructions 77486
- 2944389 Upgrade to a paid membership 26672 to unlock all instructions 74155
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.
- Thaw: In fridge
- 4943191 Upgrade to a paid membership 71127 to unlock all instructions 93582
- 7791285 Upgrade to a paid membership 53340 to unlock all instructions 27137
- 569142 Upgrade to a paid membership 81790 to unlock all instructions 75843
- 6093256 Upgrade to a paid membership 23124 to unlock all instructions 46833
- 6542543 Upgrade to a paid membership 24437 to unlock all instructions 42050
- 9900340 Upgrade to a paid membership 16335 to unlock all instructions 40309
- 4615026 Upgrade to a paid membership 84786 to unlock all instructions 83558
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.
- 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.
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 discussionCan regular milk be used instead of almond milk?
For sure, Tahara! Let us know how it tastes when you do! ?
Suggestions for Gluten Free?
I would just suggest using GF bread. The cooking time *should* be the same, but you may need extra egg for moisture!
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.
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.
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.