Description

This Crockpot French Toast Casserole is a warm, comforting breakfast dish that is effortlessly cooked in a slow cooker. Made with eggs, milk, cinnamon, and bread cubes, it's soft and custardy with a tender texture. Served with a homemade berry sauce made from simmered frozen berries, maple syrup, and vanilla, this casserole is perfect for a cozy weekend brunch or holiday morning.

Ingredients

French Toast Casserole

6 large eggs
2 cups milk of choice (2% dairy used)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1½ teaspoons ground cinnamon, divided
Pinch of ground nutmeg
6 cups bread cubes (gluten-free if needed)
1 tablespoon cane sugar, brown sugar, or coconut sugar

Berry Sauce (Optional Topping)

1 lb. frozen berries of choice
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Pinch of salt

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Instructions

Prepare Slow Cooker: Mist the bottom and sides about 3 inches up with cooking spray or grease with butter to prevent sticking during cooking.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of nutmeg until fully combined.
Combine with Bread Cubes: Fold the bread cubes into the egg mixture. Let the mixture rest for 5-10 minutes to allow the bread to soak and soften. Then sprinkle 1 tablespoon sugar and the remaining ½ teaspoon cinnamon over the mixture.
Cook in Slow Cooker: Pour the mixture slowly into the prepared slow cooker. Cover with the lid and cook on HIGH for 2 hours or LOW for 4 hours until the casserole is set and cooked through.
Serve: Serve the casserole warm with your choice of toppings such as the optional berry sauce, fresh berries, additional maple syrup, yogurt, powdered sugar, cinnamon sugar, or whipped cream.
Make the Berry Sauce: In a medium saucepan over medium heat, combine frozen berries and 2 tablespoons maple syrup. Stir and cover with a lid. Cook for 7-8 minutes.
Simmer the Berries: Remove the lid, stir the berries, then adjust heat to maintain a steady simmer. Replace the lid and cook for another 7 minutes.
Mash and Thicken Sauce: Remove the lid and mash the berries using the back of a spoon or potato masher. Cook uncovered at a steady simmer for an additional 15-20 minutes until the sauce thickens.
Finish and Store Sauce: Remove the sauce from heat. Stir in 1 teaspoon vanilla extract and a pinch of salt. Allow to cool before storing in a covered container in the refrigerator. Use within 1-2 weeks.

Notes

The casserole is best cooked in a slow cooker for ease and even cooking.
Use gluten-free bread to make this recipe gluten-free if needed.
The berry sauce is optional but adds a fresh, fruity topping to the rich casserole.
You can substitute milk with any dairy-free alternative such as almond or oat milk.
Resting the bread in the egg mixture ensures a custardy texture.
Adjust sweetness to taste by varying maple syrup and sugar amounts.
Leftover casserole can be refrigerated and gently reheated.