Slow Cooker French Toast Casserole - Ready to Eat

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 slow cooker with cooking spray.
4. Place half of the bread on the bottom of the slow cooker.
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.

3 hrs 3 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. Spray slow cooker with cooking spray.
4. Place half of the bread on the bottom of the slow cooker.
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. Let cool.
10. Divide among indicated number of bags. Seal, label and freeze.

3 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. Reheat in microwave until heated through.
3. Serve with maple syrup.