Slow Cooker French Toast Casserole - Dump and Go
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
- 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.
- 8683220 Upgrade to a paid membership 92851 to unlock all instructions 2556
- 376780 Upgrade to a paid membership 61804 to unlock all instructions 90533
- 1304218 Upgrade to a paid membership 19044 to unlock all instructions 61060
- 9568848 Upgrade to a paid membership 36812 to unlock all instructions 85033
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
- 5138996 Upgrade to a paid membership 32938 to unlock all instructions 32999
- 6125048 Upgrade to a paid membership 95438 to unlock all instructions 63693
- 9376504 Upgrade to a paid membership 41575 to unlock all instructions 2514
- 6642850 Upgrade to a paid membership 65153 to unlock all instructions 41595
- 1853894 Upgrade to a paid membership 34278 to unlock all instructions 24635
- 1337244 Upgrade to a paid membership 25832 to unlock all instructions 68394
- 9463903 Upgrade to a paid membership 44167 to unlock all instructions 89405
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.
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.