Crockpot French Toast Casserole
This crockpot french toast casserole is the perfect brunch recipe for Easter, Mother's Day, or just a regular Sunday! Assemble it the night before, and cook the next day, for a super hands-off brunch recipe.
Servings: 8 Slices
Calories: 468kcal
Ingredients
- 1 loaf french bread (torn into 1 inch pieces; roughly 4-6 cups; sourdough, challah, brioche all work)
- 2 cups blueberries (fresh or frozen)
- 10 eggs
- 2 cups milk
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup maple syrup
Crunchy Oat Topping
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 cup rolled oats
- ½ cup pecans (chopped)
- pinch salt
Instructions
- Prepare the bread: tear into 1 inch cubes and spread out on a sheet pan. Allow to sit overnight to get stale, or toast at 250°F for 30 minutes.
- Spray the insert of a large (5 or 6 quart) slow cooker with spray oil. Add the bread cubes and blueberries.
- Beat the eggs in a large bowl, then add in the milk, vanilla, cinnamon, nutmeg and maple syrup. Pour over the bread and blueberries and stir to coat.
- Cover and place the slow cooker insert into the fridge. Allow to sit overnight.
- To cook- remove the slow cooker insert from the fridge and place in the slow cooker base. Cook on low for 4 hours or high for 2- 2 ½, or until middle is cooked through.
- Crunchy oat topping- in a medium pan, melt the butter. Stir in the maple syrup and cinnamon, stirring until dissolved. Stir in the rolled oats, pecans and salt. Cook, stirring frequently, for 5 minutes. Cool slightly before sprinkling over the casserole.
- Serve with fresh blueberries and maple syrup.
Nutrition
Serving: 1slice | Calories: 468kcal | Carbohydrates: 63g | Protein: 16g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 218mg | Sodium: 389mg | Potassium: 373mg | Fiber: 3g | Sugar: 25g | Vitamin A: 505IU | Vitamin C: 3.5mg | Calcium: 166mg | Iron: 3.5mg