Crockpot French Toast Casserole Recipe
Servings: 6 people
Ingredients
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.