This Crockpot Eggnog French Toast Casserole is warm, sweet, and delicious! Made in the slow cooker, this easy eggnog french toast can be prepped the day before and is a crowd pleasing breakfast perfect for holiday entertaining.
CROCKPOT EGGNOG FRENCH TOAST CASSEROLE
Loaded with Eggnog-soaked bread and flavored with seasonally warm spices, plus topped with powdered sugar, you’ll want to keep this recipe in rotation all year long.
French Toast casserole is an easy solution to using up old, stale bread AND for serving breakfast to weekend guests. OR during a Football game! I’ve done it for both and no one has complained.
Also, using your slow cooker for a big breakfast, frees up the oven for other important things, like Prime Rib.
If you do not have a slow cooker, use this recipe for Baked French Toast.
HOW TO MAKE FRENCH TOAST IN THE CROCKPOT
I love making a French Toast Casserole because it can easily feed a crowd, but most importantly, I don’t have to stand over a skillet and flip bread slices over and over again.
- First important step is to have STALE BREAD. Yes, please. It makes all the difference in texture. I like to use French bread or brioche; I just cut it up into cubes and let those sit overnight on the kitchen counter.
- Before you’re ready to cook, generously spray the insert of your slow cooker with cooking spray; then, arrange the bread cubes inside the insert of the slow cooker.
- Add the Eggnog mixture and let stand for at least 30 minutes, and up to 5 hours.
- Cover and cook on HIGH for 2 1/2 to 3 hours, or on LOW for about 4 to 5 hours. The casserole is done when the middle is puffed up and custard is set.
Finally, you have this bread-pudding type of soufflé to serve for breakfast or brunch, and nobody is mad atch ya. Serve with maple syrup and rock on! I also like to add powdered sugar, berries, and chopped nuts.
Another winning factor for Crock Pot French Toast is that you can keep the french toast warm for quite a while. Just set the Slow Cooker to “warm” and go on with your business.
HOW TO STORE FRENCH TOAST LEFTOVERS
- Cover leftovers with foil or plastic wrap and keep in the fridge for 5 days. Makes an easy breakfast for throughout the week.
- Reheat in a 375˚F oven for 8 to 10 minutes, or reheat in the microwave.
MORE BREAKFAST CASSEROLES
- Crock Pot Creamy Banana French Toast
- Overnight Slow Cooker Breakfast Casserole
- Make Ahead Breakfast Casserole
- Overnight Breakfast Enchiladas
TOOLS USED IN THIS RECIPE
Crockpot Eggnog French Toast Casserole
- 1 Loaf 16-ounces French Brioche or Challah, cut into 1-inch cubes
- 8 large eggs
- 2 cups Eggnog
- 1 cup whole milk
- 3 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- powdered sugar
- chopped pecans
- maple syrup
- Cut up loaf into 1-inch cubes and set on the counter overnight to dry. Stale bread works best for this recipe.
- Generously spray the insert of your 6-quart, or larger, slow cooker with cooking spray.
- Transfer bread cubes to the slow cooker and set aside.
- Crack eggs into a large mixing bowl and whisk; add eggnog, milk, sugar, cinnamon, vanilla, nutmeg, and salt; whisk until thoroughly combined.
- Pour the egg mixture over the bread cubes and press the bread down into the liquid. Cover with the slow cooker lid and let stand 30 minutes on the kitchen counter, or up to 5 hours in the fridge.
- If kept in the fridge, take it out 30 minutes before you want to cook it.
- When ready to cook, set the slow cooker on LOW and cook for 4 hours, or on HIGH for 2 1/2 to 3 hours. The casserole is done when the middle of the french toast is puffed up and custard is set.
- Let stand about 10 to 15 minutes before serving.
- Top with powdered sugar, nuts, berries, and maple syrup.