Day 294 – Crock Pot French Toast Casserole

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I don’t make many breakfast foods in the Crock Pot. This is only my second attempt. My first was an oatmeal recipe that didn’t quite turn out the way that I had hoped. This one, however, was fantastic! The only problem is that it requires some prep time, so it won’t be ready first thing in the morning. It’s perfect for a late breakfast or a brunch though.

Ingredients:

- 1 loaf of bread sliced or diced (I used Pepperidge Farm Pumpkin Swirl bread)
- 6 eggs
- 2 cups milk
- 1/2 tsp cinnamon

Topping
- 1/4 cup butter softened (I used melted butter)
- 1/2 cup firmly packed brown sugar
- 1 tsp cinnamon
- 1/2 cup chopped pecans
- Dash of nutmeg

Directions:

1. Whisk together eggs, milk and cinnamon and pour over diced bread in a large bowl. Cover an let it soak overnight in the fridge or at least 4 hours. I soaked mine overnight.

2. When ready to bake, spray the inside of the Crock Pot (4-6 quart sized works best) to avoid sticking. Pour in bread mix.

3. In a small bowl mix together butter, brown sugar cinnamon, pecans and nutmeg. Crumble of the top of the bread mix. Cover and cook on low for 4 hours or on high for 2 hours. Let sit for 15-20 minutes and serve.

I went for the speedy cooking method and was worried the edges might burn. They didn’t. The french toast was cooked perfectly and it was absolutely delicious! If you have made an overnight french toast before, then you know how tasty they are. The Crock Pot was perfect for me because I brought this to school for a department breakfast today. The Crock Pot kept it nice and warm until everyone inhaled it.

I highly recommend using the Pepperidge Farm Pumpkin Swirl bread for this. That bread makes such amazing french toast. I wasn’t sure if one loaf would be enough since they are smaller than normal loaves of bread. I used an entire loaf of the Pumpkin Swirl and about 1/3 loaf of the Cinnamon Raisin. It was a nice combination and it made the perfect amount.

Source:
Moms with Crock Pots

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8 Comments… Share your views

  1. Ugh! I never got to buy the pumpkin swirl and now my grocery isn’t carrying it anymore! It’s so sad!

  2. Crock Pot French Toast This is such a perfect breakfast for Thanksgiving! And totally unique love it! Thank you so much for this recipe!

  3. How many people would this serve? I would like to use it for a shower with about 40 people but I don’t know if I should douple/triple it!

    • I made this for a department breakfast at our school. I would say there were about 20 people there and we had some left over. It will just depend on how much other food you have. If you expect everyone to eat some, I would double it just to be safe. What a great idea for a shower! I hope you guys enjoy it!

  4. Was your french toast soggy or did it have crisp edges? Just wondering how the soaking the bread overnight affected the texture. Did you use day old or fresh bread?

    • The edges around the pot were crispy and I think the inside had the perfect consistency. I used fresh bread, but if you’ve ever used the Pepperidge Farm Swirl breads before, you know they are a little thicker than most. I wouldn’t suggest a soft, whole grain bread for this. It would probably be too mushy.

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