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
- 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
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.
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