Slow Cooker French Toast Casserole - Dump and Go

2 hrs 41 mins

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.

12 mins

Freeze For Later Cooking Directions

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. Mix coconut oil, brown sugar, honey, nutmeg, and pecans in a separate medium bowl.
3. Divide almond milk and egg mixture among 1/2 indicated number of quart freezer bags.
4. Divide coconut oil mixture among 1/2 indicated number of quart freezer bags.
5. Divide cubed french bread among indicated number of gallon freezer bags. Place 1 quart bag of almond milk/egg and 1 quart bag of coconut oil in with the bread, seal, label and freeze.

2 hrs 36 mins

Make From Frozen Serving Day Directions

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. Spray crockpot with cooking spray.
3. Place half of the bread on the bottom of the crockpot.
4. Add half of the egg mixture on top of bread.
5. Finally, add half of the oil mixture.
6. Repeat the layers.
7. Cook for 4 hours on low or 2.5 on high.
8. Serve with maple syrup.