Do a few minutes of prep work and have breakfast cooking for you overnight. This slow cooker meal is perfect for mornings when you don’t want to turn on your oven
It’s no secret that my slow cooker is one of my absolute favorite appliances. And I use it year round.
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).
[Tweet “#SlowCooker French Toast CasseroleÂ is perfect for mornings you don’t want to cook! #TheRecipeReDux”]
And lucky for me, this month’s Recipe ReDux isÂ Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker â€“ Whether you go slow or fast, just donâ€™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 slow cooker french toast casserole.
Problem is that as I researching slow cooker french toast casseroles, I kept finding recipes that said “assemble and let sit for 4 hours. Then cook on low for 4 hours.”
So 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 like 45 minutes.
I felt so annoyed; then decided that I’d test it setting it on warm while I slept, and it actually worked!
And so here we are… a french toast casserole that doesn’t require weird hours to cook.
Slow Cooker French Toast Casserole
Do a few minutes of prep work to have breakfast cooking for you overnight. This slow cooker breakfast is perfect for mornings when you don't want to turn on your oven
What You'll Need:
- 8 ounces bread about 8 slices
- 1 cup milk
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
How to Make It:
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!
*This works best with day old bread, so it can really absorb the mixture. Do not use a soft or white bread.Â
What to use to make this recipe:
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