Recipes / Breakfast

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!

Read More
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.
  2. 5601628 Upgrade to a paid membership 96501 to unlock all instructions 91455
  3. 1377880 Upgrade to a paid membership 7425 to unlock all instructions 48654
  4. 670975 Upgrade to a paid membership 13759 to unlock all instructions 20972
  5. 3339311 Upgrade to a paid membership 42993 to unlock all instructions 93900

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. 7470824 Upgrade to a paid membership 13796 to unlock all instructions 53074
  3. 2979122 Upgrade to a paid membership 28337 to unlock all instructions 3533
  4. 2641261 Upgrade to a paid membership 39448 to unlock all instructions 74860
  5. 2618025 Upgrade to a paid membership 3357 to unlock all instructions 99418
  6. 2452453 Upgrade to a paid membership 25169 to unlock all instructions 93594
  7. 880284 Upgrade to a paid membership 37405 to unlock all instructions 8822
  8. 4632078 Upgrade to a paid membership 55185 to unlock all instructions 6963

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.

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