Crockpot French Toast
Crockpot French Toast casserole is made in the slow cooker with plenty of cinnamon and the easiest way to do French toast for breakfast.
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CROCK POT FRENCH TOAST
I’m not new to French Toast but a crockpot version is what my dreams are made of. No standing over a stove, flipping bread. It’s all nice and cozy in a slow cooker cooking by itself.
INGREDIENTS
- FRENCH BREAD OR SOURDOUGH – I like both of these breads because they hold up to being soaked in a milk mixture.
- EGGS
- WHOLE MILK
- CINNAMON
- VANILLA
- BROWN SUGAR
- FLOUR – This goes in the topping and holds it together so it doesn’t just sink in.
- BUTTER – What goes better with French Toast than butter.
HOW TO MAKE CROCKPOT FRENCH TOAST
The bread is soaked in a milk mixture then poured into a slow cooker. A brown sugar topping is dotted on top than cooked for 4 hours on low.
I like cooking this best in a 6 quart CrockPot but you could use an 8 quart as well.
Here she is. Done!
Top with powdered sugar, syrup, or fruit!
OTHER FRENCH TOAST RECIPES:
- Strawberry Stuffed French Toast
- French Toast Roll-Ups
- Banana Fosters French Toast
- Overnight French Toast
- Eggnog French Toast
Crockpot French Toast
Crockpot French Toast casserole is made in the slow cooker with plenty of cinnamon and the easiest way to do French toast for breakfast.
Ingredients
- 6 large eggs
- 2 cups whole milk
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 lb French bread or sourdough, cut into 1-inch cubes, (about 8 cups)
TOPPING:
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 1/2 teaspoon ground cinnamon
- pinch of salt
Instructions
- In a large bowl, whisk the eggs, milk, sugar, cinnamon, and vanilla. Add the bread cubes and stir together well. Refrigerate the mixture for 1-12 hours. I've also cooked it right away but letting the mixture soak in helps.
- Spray a 6-8 quart crockpot with cooking spray. Pour bread mixture into slow cooker.
- For the topping: Mix together the flour, brown sugar, butter, cinnamon, and salt using a pastry cutter or your hands until the texture of wet sand. Crumble mixture over bread in the crockpot.
- Cook on low for 4 hours or on high for 2 hours. Serve warm with syrup, powdered sugar, or fruit.
I’m trying it in a 9×13 pan instead and baking slow at 325. It’s in the oven now. I’m hoping it will turn out just as good since I don’t have a slow cooker right now. Will follow up with that.
I thought it was good. A bread pudding type, but it was mushy and my boys were not fans. My oldest even asked me not to make it again. I had it on low for 4 1/2 – 5 hours. Hoping warmed up it’ll be better. I’m glad I tried it though. Kids can be picky. 😊
Oh shoot
You can assist with the “mushiness” by toasting the bread cubes in the oven for about 20 minutes as a first step. It makes a difference!
For those saying it was mushy, you do need to let it set for about 15 minutes or more after it finishes. It is going to be mushiest closer to it being done as it’s still hot. I followed this recipe exactly as written, made it today and had a few pieces and yes, they were super hot and a little spongy. I put the crockpot on warm, went back to sleep, woke up, and everything firmed up a bit closer to the texture I prefer in a French toast. It’s just like a muffin or cookie, they will always be softer right out of the heat.
A dash or two of nutmeg in with the egg mixture—perfection!
Yum!
Will it cook ok if I double the recipe?
Yes if your crockpot is big enough.
A co worker made this for our Christmas brunch at work and it was a phenomenal success! A few of us went home that afternoon and made it for our families with nothing but rave reviews!!! I just put it together again this evening for tomorrow morning, this time I mashed up 2 bananas(I also halved the recipe because it is just my son and I tomorrow morning), and the raw custard smells amazing, I can’t wait to wake up to my new favorite breakfast!! The only advice I would suggest would be to use a liner for crockpots. It did stick pretty badly, even using the spray, and start to just slightly burn onto the insert both at work and the one at home….but a cheap liner solves the major scrubbing without any compromise to the amazing results!! Thank you!!
Thanks for the tip Steph.
I rarely leave comments, but would you be willing to omit the word “slaving” over a stove at the top of this page? It denotes such an awful time in our history. Perhaps you could replace it with the word “working” or “spending time”
Snowflakes and word police on patrol.
For real! My eyes were rolling so hard at that comment. Good golly people have to be offended by everything these days!!
Thanks you are right.
Sure. Sorry!
Please don’t be sorry. You did absolutely nothing wrong. It’s a common phrase that is not used today with thoughts of it’s history, or with any ill intent. You are an AMAZING cook and person, and yours is the ONLY recipe website I visit on a regular basis. 😍 You keep doing YOU!
I’ve often used the phrase “slaving over a hot stove” and have never ONCE thought of — or intended others to think of — the history of slavery. It’s a recipe site, for Pete’s sake.
That’s because you are a normal person. Some people just aren’t happy unless they are complaining about something! Where a word, or phrase, comes from doesn’t matter so much as the INTENT when one uses those words.
This recipe did not turn out for me. I cooked it on low for exactly 4 hours. When I lifted the lid, the outside was burned and the inside was mushy.
Sorry! So the middle is soft almost like a bread pudding but should not be mushy