Do a few minutes of prep work and have breakfast cooking for you overnight. This slow cooker french toast casserole is perfect for mornings you don’t want to turn on your oven
Disclosure: I might make a commission for purchases made through links in this post at no extra cost to you.
Most people stash their slow cookers to the back of the cabinet only to be used in the winter.
And that is just silly.
Why? Because it doesn’t heat up your kitchen. And you don’t have to turn on your oven or stove.
This is incredibly exciting when you do not have air conditioner (like me).
And lucky for me, this month’s Recipe ReDux is Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker. Whether you go slow or fast, just don’t turn on the oven. Show us how keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker.
And even luckier for me, I was already planning on making French Toast Casserole in the Slow Cooker.
Problem is that as I researched Crock Pot french toast casserole, I kept finding recipes that said “assemble and let sit for 4 hours. Then cook on low for 4 hours.”
Are you telling me that I have to wake up four hours before breakfast and start cooking this?
How is that easier?!
At least with a regular french toast casserole, you just have to bake for about an hour. There’s no waking up at 5am for breakfast at 9am…
I felt so annoyed; then I decided that I’d test setting it on warm overnight while I slept, and it actually worked!
How to make French Toast Casserole in the slow cooker
And so here we are… a french toast casserole in the slow cooker that doesn’t require weird hours to cook.
Just a little note that I tested it a few ways. The method I used in the photos and video are to start cooking it immediately after stirring together.
However, I found the texture to be best when you allow the mixture to sit in the fridge so the bread soaks up all the eggy goodness and the flavors have time to come together.
Either way, both will be delicious!
Slow Cooker French Toast Casserole
- Tear bread into a bowl.
- Whisk together milk, eggs, vanilla, brown sugar, cinnamon, and salt. Pour into the bowl. Make sure the bread is completely covered in the mixture. Refrigerate for at least 4 hours.
- When ready to cook, grease the inside of a slow cooker. Add the mixture in an even layer and cover. Cook on warm for 8 to 10 hours.
- Serve with maple syrup or powdered sugar if desired. Enjoy!
*Use an unsweetened dairy free milk for a dairy free version.
*Use gluten free bread for a gluten free version.
*For egg safety, be sure you cook your eggs to at least 160*F. Some slow cookers do not get that hot on the warm setting. You can use pasteurized shell eggs because they have been heat-treated but not cooked to destroy bacteria.
Pin for later: