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This creamy Crockpot Banana French Toast is warm, cozy, and loaded with amazing banana flavor! It’s an easy slow cooker breakfast the whole family will love! It’s also perfect for holiday mornings like Thanksgiving and Christmas when you need a no-stress breakfast.
If you love easy breakfast casseroles, like my crockpot eggnog French toast or my baked French toast, make this next!
Crockpot French Toast
This Crockpot French Toast is the cozy, hands-off breakfast I wish I had discovered sooner. Soft, custardy slices of bread soak in a creamy banana mixture and cook low and slow until warm, fluffy, and totally irresistible. It’s the perfect weekend or holiday morning treat, and it’s all made right in the slow cooker!
My family loves this recipe because it turns simple pantry staples into the dreamiest French toast casserole. And since the slow cooker does all the work, I can actually relax while breakfast cooks. Win!
Reasons To Make this French Toast Recipe
- Hands-off cooking. No flipping, no babysitting! The slow cooker does it all.
- Perfect for feeding a crowd. Great for holidays, sleepovers, or brunch parties.
- Make-ahead friendly. Assemble in the morning or even the night before!
- Creamy, custardy texture. The banana + cream cheese combo makes this ridiculously good.
- Customizable. Add blueberries, peaches, chocolate chips, or nuts.
Ingredients You’ll Need
- Stale French baguette – day-old bread works best so it soaks up the custard.
- Cream cheese – for that creamy, rich layer on each slice.
- Bananas – mashed into the custard and sliced on top for serving.
- For the custard – you’ll need eggs and milk, whole or 2%. Heavy cream is a great alternative.
- Brown sugar – sweetness and caramel flavor.
- Flavorings – vanilla extract, ground cinnamon, and ground nutmeg
- Butter – dotted on top to keep the bread tender and golden.
- Pecans + maple syrup – optional but delish for serving.
How to Make Banana French Toast in the Crockpot
- Prep the slow cooker. Grease a 6.5-quart (or larger) slow cooker with butter or cooking spray.
- Prep the bread. Spread cream cheese on both sides of each slice of bread and arrange them in an even layer in the crockpot.
- Make the custard. In a bowl, mash two bananas. Whisk in the eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg.
- Soak the bread. Pour the mixture over the bread and press gently so it absorbs the liquid. Let it sit for 30 minutes to 5 hours.
- Add butter + cook. Dot with thin slices of butter. Cook on Low for 3–3.5 hours or on High 2–2.5 hours
- Serve. Top with fresh bananas, chopped pecans, and maple syrup. Serve.
Katerina’s Recipe Tips
- Use stale bread! Fresh bread gets mushy, and day-old works best.
- Don’t fully submerge the bread. The custard should come ¾ of the way up.
- Add more liquid if needed. If the bread is very dry, splash in a bit more milk.
- Make ahead. Assemble the night before, refrigerate, and start in the morning.
- For extra flavor: add chocolate chips, blueberries, or a drizzle of caramel.
Add-Ins & Variations
Serve this cozy banana French toast with a few simple add-ons to make it a complete breakfast or brunch.
- Fresh berries add a bright pop of flavor, while crispy bacon or breakfast sausage brings the perfect salty contrast.
- You can also top it with a spoonful of yogurt or a swirl of whipped cream for extra creaminess.
- A light dusting of powdered sugar and a drizzle of warm maple syrup take it over the top.
Serving Suggestions
Slow cooker French toast is a delicious option for weekend brunch, holiday mornings, or even “brinner” when you’re craving breakfast for dinner.
For a full brunch spread, round it out with my spinach blackberry salad with poppyseed dressing for something fresh and pretty, or pair it with a cozy pan of apple baked oatmeal. And if you want a simple brunch sipper, my mimosas recipe or Chambord bellini is always welcome!
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Crock Pot Banana French Toast
Ingredients
- 1 (10-inch) stale French baguette, (a day or two old bread) cut into 1-inch slices
- 4 ounces cream cheese, at room temperature
- 2 bananas, plus more for serving
- 3 large eggs, lightly beaten to break up the yolks
- 1 to 1½ cups milk
- ¼ cup light brown sugar
- ½ tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- pinch of nutmeg
- 2 tablespoons butter, cut into thin slices
- ½ cup pecans, optional, for serving
- maple syrup, optional, for serving
Instructions
- Prep. Grease a 6.5-quart (or larger) crock pot with cooking spray or butter.
- Prepare the bread. Spread cream cheese on both sides of all bread slices, then arrange them in a single layer on the bottom of the crock pot.
- Make the custard. In a large mixing bowl, mash 2 bananas; add the beaten eggs, milk, sugar, vanilla, cinnamon, and nutmeg; whisk until well combined.
- Combine. Pour the custard mixture over the bread slices and press the bread down into the liquid. The liquid should not cover the bread slices, but it should come up about three-quarters of the way up. If it's less than that, add more liquid. Set aside and let stand for 30 minutes, or up to 5 hours.
- Cook. Scatter pats of butter over the casserole. Cover and cook on LOW for 3 to 3.5 hours or on HIGH for 2 to 2.5 hours.
- Garnish and serve. Remove the lid; garnish with fresh banana slices, chopped pecans, and maple syrup. Set the dial to "WARM" to keep it warm, or serve immediately.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Store
- Refrigerator: Cool completely and refrigerate in an airtight container for 4-5 days.
- Reheat: Warm in the microwave, oven, or pop leftovers back into the slow cooker on WARM.
- Freezer: Freeze individual portions for 1 to 2 months. Thaw overnight and reheat.
I was anxious about doubling this recipe but after reading others comments gave it a try and I’m happy to say it went very well and tasted great! I used two 20″ slender baguettes, and doubled all other ingredients liberall (I used 2% milk). It actually layered 3 times with the bread slices. Cooked on high for 2 and a half hours. Smelled amazing and everyone enjoyed it very much. It was not soggy but nicely firm.
How many would you say that fed?
It is very decadent, and the people in my office are happy today! This is absolutely magnificent, scrumptious, delicious, super yummy creamy banana french toast.
Too sweet and not really that good to make a second time. The bananas looked ugly after only 2 hrs. It was ok.
What would be the best way to go about doubling this recipe? Could it be done in a 9×13 pan in the oven, for example? And how many servings does the original recipe make? Thanks in advance! 🙂
Na Zdravje!
And OMG!! This French toast looks marvelous…actually, marvelous isn’t a good enough word and can’t think of one that appropriately indicates how much I want to “dive into” that French toast! I am so impressed with your site and your recipes. I am sure I will be back for more!
Hi Victoria!! Thank YOU so much for the kind words!
Can I make this with Texas toast instead of bangute? Or will the thick soft bread get too soggy?
Hi Kalyn! Since I have never tried making it with Texas toast, I honestly don’t know how it would turn out.
You need stale bread, or a loaf of bread that is at least a day or two old, and it doesn’t have to be a baguette if you don’t have one. I hope that helps! Merry Christmas and Happy Holidays!
Unfortunately this did not turn out at all for me. The bread was very soggy with egg chunks everywhere. The cooked bananas were grey and unappetizing. I even removed the bread and tried to fry in a pan at the end to help but it was still not great.
Hi Phyllis! I am so sorry that it didn’t turn out for you. 🙁 Cooked bananas do turn brownish/gray, so that should be expected, but not sure why there was chunks of eggs. It should be creamy and not chunky at all.
Again, very sorry you didn’t enjoy it.
…….Okay, What CAN’T be made in a crockpot?! Mind = blown.
This is amazing.
I know, right?! It’s the best invention! haha 😉 I try to make a lot of things in the crockpot… most work out, others not so much, but only because my ratios are way off. 😀
I made this for dinner tonight. Very good. The only catch was that it took more than 10 minutes for us to prepare it. 🙂
Hi Erin! Very happy to know that you liked it! Thank you!! 🙂
It seems that the first time around, things always take a bit longer. I bet next time you make this dish, it won’t take as long. 😀
Amazing photos and recipe! I wa s wondering if I could make this the night before and pop then ceramic insert in the fridge overnight then put the cooker on early?
Hi Jen!! I can’t say for certain, but I think it may end up too soggy if you add the egg mixture to it. I would go ahead and prepare the bread, but wait until morning to add the eggs and bananas. If you add the sliced bananas the night before, they will be dark as night by morning. 🙂
I made them overnight because I mixed up the recipe with another. Turned out perfect. I served it as dessert at my brunch and it cooked while we ate other courses. This was a hit that I’m going to make again today.YUM!
SO happy you loved it, Angellique! Thank YOU! 🙂