Crockpot French Toast Casserole
Warm, sweet, and delicious eggnog French toast casserole prepared in the slow cooker!
Servings: 8 servings
Ingredients
- 16 ounces French Brioche or Challah bread cut into 1-inch cubes
- 8 large eggs
- 2 cups eggnog or whole milk
- 1 cup whole milk
- 3 tablespoons sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
TOPPINGS
- powdered sugar
- chopped pecans
- berries
- maple syrup
Instructions
- 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 2½ 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, and serve.
Nutrition
Calories: 321kcal | Carbohydrates: 44g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 204mg | Sodium: 474mg | Potassium: 278mg | Fiber: 2g | Sugar: 13g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 3mg
