I had a house full of sick peeps this past week and this Slow Cooker French Toast Recipe was a lifesaver. I love being able to toss breakfast into the crock-pot and have a hot breakfast ready with not much effort. I really liked my Slow Cooker Oatmeal and my Slow Cooker Breakfast Casserole that I shared with all of you. Both of those slow cooker recipes are now my favorites. We have been making both of those quite often. I decided it was time to try French Toast in the Crockpot and I am so glad I did. Simple and tasty. French toast has always been one of my favorite breakfast foods I think I let all of you know that when I shared my French Toast Roll-Ups Recipe with you. Trying French Toast in the slow cooker was on my “to do” list.
Slow Cooker French Toast
If you are wanting to have a yummy hot breakfast without all the effort and cleanup, grab some bread, eggs and milk. I grabbed some of the French loaves for $1 each at Remke so this was quite a inexpensive breakfast.
INGREDIENTS
TOAST:
1 loaf French Bread
8 Eggs
2 cup Milk
1 tsp Cinnamon
1 tsp Sugar
TOPPING:
3/4 cup Brown Sugar
1/2 cup softened Butter
2 tsp Cinnamon
1/2 cup Pecans
DIRECTIONS
Cut bread into roughly 3/4″ thick slices.
Mix together all topping ingredients in a small bowl and set aside.
Spray the inside of your 6 qt. crock with non-stick spray.
In another bowl beat together eggs, milk, cinnamon and sugar and set aside.
Place a layer of bread into your slow cooker. Then top with a layer of topping. Repeat for remaining layers.
Pour egg mixture over the bread.
Cook for 4 hours on low.
Since receiving in my new crock-pots for Christmas I really have been cooking in them a bunch. We had went quite some time without hot breakfasts as we were pressed for time. The slow cooker recipes have really been great. They have allowed us to enjoy many more hot breakfasts.
I suggest really keeping an eye on your French Toast at around the 4 hour mark and make sure it is not cooking to quickly. Four hours was perfect in my slow cooker. I know this French Toast does not look gorgeous but WOW the flavor is awesome. I had a couple pieces that were “wetter” than the rest but they still tasted great.
And, if you are like me you need to load on the maple syrup, ha ha! Next time I think I will try fresh fruit on top. There is great flavor cooked in. I think I am just so use to pouring on the syrup.
If you are looking for other slow cooker recipes be sure to check out my Slow Cooker Stuffed Pepper Soup, Slow Cooker Chicken Tacos, Slow Cooker Creamy Tomato Soup, Slow Cooker Split Pea Soup, Slow Cooker Oatmeal, Slow Cooker Pepper Steak, Slow Cooker Beef Stew, Slow Cooker Chicken Tortilla Soup, Slow Cooker Dr Pepper Pulled Pork, Slow Cooker French Dip, Slow Cooker Breakfast Casserole, the Slow Cooker Bean Soup, Slow Cooker Basic Bread , Slow Cooker Chicken Noodle Soup Slow Cooker French Onion Soup and the Slow Cooker Cheesy Mexican Dip I shared with all of you.
Slow Cooker French Toast
Ingredients
- TOAST:
- 1 loaf French Bread
- 8 Eggs
- 2 cup Milk
- 1 tsp Cinnamon
- 1 tsp Sugar
- TOPPING:
- 3/4 cup Brown Sugar
- 1/2 cup softened Butter
- 2 tsp Cinnamon
- 1/2 cup Pecans
Instructions
- Cut bread into roughly 3/4" thick slices.
- Mix together all topping ingredients in a small bowl and set aside.
- Spray the inside of your 6 qt. crock with non-stick spray.
- In another bowl beat together eggs, milk, cinnamon and sugar and set aside.
- Place a layer of bread into your slow cooker. Then top with a layer of topping. Repeat for remaining layers.
- Pour egg mixture over the bread.
- Cook for 4 hours on low.
So, I tried this out and figured it would be fair to post results.
Honestly turned out pretty bad. Was more of a sweet-egg casserole than anything like french toast, and I even used real french bread cut thick like in the pictures!
The egg mixture just covers up the bread almost completely except for the topmost slices, The result is bread that is pretty soggy (even the ones on top were since I made sure the egg mixture went over everything) and a thick layer of cooked eggs that tasted sugary on the bottom of the slow cooker (ew!). Honestly, I’d rather just take this setup and make real french toast.
Maybe the yield for the egg mixture was way too much. It filled up my crock pot just under half full. If you are brave enough to try this yourself, I’d cut the egg mixture in half and just soak the pieces (like traditional french toast) and see what you get without putting any of the egg mixture in the actual slow cooker.
Sounds like a super idea, but practically, how can I set this up to be ready for the AM if it only needs 4 hours on low? Do you cook it the night before and then just reheat?
You can cook it on warm, that is what my other crock-pot recipes call for if it is only four hours on low. Looks really yummy!