Crockpot French Toast Casserole

Transform simple, budget-friendly ingredients into a cozy, indulgent breakfast with this Crockpot French Toast Casserole. With warm spices, a sweet pecan topping, and hands-off preparation, it’s the perfect dish for festive mornings without the stress.

Crockpot French Toast is a holiday lifesaver. It’s an easy dump-and-go crockpot recipe that's festive and indulgent while staying budget-friendly, thanks to simple, affordable ingredients like stale bread, eggs, and a splash of maple syrup. You don’t need anything fancy to create a dish that will impress your family or guests.

The best part is how effortless it is. Prep everything the night before, toss it in the slow cooker, and let it chill overnight. In the morning, just add the crumbly pecan topping and flip the switch to cook on “high.” It’s completely hands-off, giving you time to enjoy your coffee or focus on other holiday plans.

Or, prefer a baked french toast casserole? Try this Vegan-Friendly Overnight French Toast Casserole!

Ingredients You'll Need

French Toast

• Sourdough bread offers a tangy flavor and firm texture that holds up well to the custard without becoming mushy. Stale bread works best as it absorbs the liquid more effectively, so if your bread is too fresh, you can dry it in the oven for optimal results (directions below!.
• Eggs are essential for binding the custard and giving the French toast its rich, creamy texture. For a vegan option, you can substitute with 12 ounces of JUST Egg.
• Milk adds moisture and blends with the eggs to form the custard. Any type of milk works, including non-dairy options like almond or oat milk, without affecting the final texture.
• Coconut cream contributes a luscious, velvety texture and a subtle coconut flavor to the custard. If needed, it can be replaced with heavy cream or a non-dairy creamer for similar results.
• Maple syrup sweetens the custard naturally while enhancing the warm, cozy flavors of the dish.

Crumble Topping

• Pecans add crunch and a nutty depth of flavor to both the casserole and the topping. If desired, walnuts or slivered almonds can be used as substitutes.
• Brown sugar gives the topping its sweetness and slight caramelized flavor, which pairs beautifully with the pecans. If necessary, white sugar can be used, though it won’t have the same depth of flavor.
• Flour adds structure to the crumb topping, creating a light, crumbly texture. Gluten-free all-purpose flour works well as a substitute.
• Butter binds the topping together and creates a rich, crumbly texture. Non-dairy butter substitutes like margarine or coconut oil work just as well for this purpose.

How to Make Crockpot French Toast

Step one: Make the custard

In the bottom of your slow cooker, whisk together the eggs, milk, coconut cream, maple syrup, pumpkin pie spice, vanilla extract, salt, and chopped pecans.

Step two: Add the bread

Add the bread cubes to the custard mixture, stirring gently to ensure all the bread absorbs the liquid. Cover and refrigerate the slow cooker bowl overnight.

Step three: Make the topping

In the morning, mix the flour, brown sugar, cinnamon, and butter until crumbly. Stir in the chopped pecans.

Step four: Add the topping

Sprinkle over the soaked french toast until well covered.

Step five: Cook and serve

Cook on high for 2-3 hours. Serve warm with fresh fruit, whipped cream, maple syrup, and a dusting of pumpkin pie spice if desired.

Frequently Asked Questions

Can I use fresh bread instead of stale bread?

Yes, but fresh bread can become mushy. To fix this, dry it out by baking it at 300°F for 10-15 minutes before using it in the recipe.

Can I make this recipe vegan?

Absolutely! Substitute the eggs with JUST Egg, use non-dairy milk, and opt for vegan butter in the topping.

Can I prepare Crockpot French Toast without refrigerating it overnight?

Yes, though chilling overnight allows the bread to soak up the custard better. If you’re short on time, let it sit for at least 30 minutes before cooking.

How do I prevent the French toast from burning in the slow cooker?

Make sure to cook it on high for 2-3 hours and check for doneness. If your slow cooker runs hot, consider using parchment paper or a slow cooker liner to protect the edges.

Storage Instructions

To store Crockpot French Toast, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. To reheat, microwave individual portions for 1-2 minutes or bake in the oven at 350°F until warmed through.

Make sure any toppings, like whipped cream or fresh fruit, are stored separately, then added just before serving to maintain the best texture and flavor!

Crockpot French Toast Casserole Recipe

2 from 1 vote

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

6 people

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Transform simple, budget-friendly ingredients into a cozy, indulgent breakfast with this Crockpot French Toast. With warm spices, a sweet pecan topping, and hands-off preparation, it’s the perfect dish for festive mornings without the stress.

Equipment

• 6 qt. slow cooker

Ingredients

 

1x2x3x

French Toast

• ▢ 24 ounces stale sourdough bread cubed (1 lb is not enough!)
• ▢ 8 eggs see substitutions for vegan
• ▢ 1 cup milk I used non-dairy
• ▢ ¾ heaping cup pecans chopped
• ▢ 1 (5.4 ounce can) coconut cream
• ▢ ½ cup maple syrup
• ▢ 2 teaspoons pumpkin pie spice substitute cinnamon
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon kosher salt

Brown Sugar Pecan Topping

• ▢ ¾ heaping cup pecans chopped
• ▢ ¼ cup all purpose flour
• ▢ ¼ cup brown sugar
• ▢ ¼ cup butter cold and cubed, I used non-dairy
• ▢ ½ teaspoon ground cinnamon

For serving

• ▢ fresh fruit
• ▢ maple syrup
• ▢ whipped cream I used non-dairy
• ▢ pumpkin pie spice

Instructions

 

• Slice the bread into 1-inch cubes. If the bread feels too soft, bake for 10-15 minutes at 300 degrees Fahrenheit until dry and crusty.
• In the bottom of the slow cooker bowl, whisk together the eggs, milk, chopped pecans, coconut cream, maple syrup, pumpkin pie spice/cinnamon, vanilla extract and kosher salt.
• Slowly add the bread, stirring to soak up the french toast custard as you go. Everything should be well combined and evenly absorbed by the bread. Note: It’s okay if there is a small amount of liquid remaining in the bottom of the slow cooker bowl, but MOST needs to be absorbed by the bread.
• Cover and refrigerate the slow cooker bowl overnight.
• The next morning, top with the pecan sugar crumb topping. In a small bowl, add the flour, sugar, and cinnamon. Using a pastry cutter or a fork, cut the cubed butter into the flour mixture until a sand-like consistency forms. Fold in the pecans, then sprinkle directly overtop the casserole.
• Cook on high for 2-3 hours. Serve immediately with maple syrup and fresh fruit, and a dollop of whipped cream dusted with pumpkin pie spice.

Last step!Please consider Leaving a review + commenting letting me know how you liked this recipe!

Substitutions (click to open)

• To make vegan: Use 12 ounces of JUST Egg, a liquid vegan egg product.
• Coconut cream substitute: Replace with equal parts heavy cream.

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Author Nicolette Wax

Course Breakfast

Cuisine American

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2 from 1 vote

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