This crockpot french toast is everything you want in a weekend breakfast: soft, custardy bread soaked in cinnamon and maple syrup, topped with buttery brown sugar, and cooked while you sleep (or at least while you sip your coffee). The slow cooker does all the work, which means you get bakery-style Crockpot French Toast without standing over a griddle flipping slice after slice.
I started making this when my sister Sarah came to visit with her three kids. She texted me at midnight saying they'd arrive by 8 a.m. and asking what we'd have for breakfast. I panicked, then remembered this recipe. I tossed everything in the crockpot before bed, and by morning, the whole house smelled like a cozy diner. If you're looking for more easy morning recipes that practically make themselves, try these Healthy Breakfast Egg Muffins or the comforting Southern Tomato Gravy served over biscuits.
Why You'll Love This Crockpot French Toast
This Crockpot French Toast is perfect for anyone who wants a special breakfast without the stress. It's ideal for holiday mornings, lazy Sundays, or when you have guests staying over. You can make it ahead, which means less morning scrambling and more time with the people you love.
The ingredients are simple and probably already in your kitchen. The method is foolproof. And the result tastes like you ordered it from a fancy brunch spot, except you made it in your pajamas while half asleep.
It's also flexible. You can add fruit, swap the nuts, use different bread, or skip the pecans entirely. It works for picky eaters and adventurous ones. Plus, it reheats beautifully, so leftovers are just as good the next day.
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Crockpot French Toast Ingredients
Here's what goes into this easy Crockpot French Toast.
See Recipe Card Below This Post For Ingredient Quantities
For the Casserole:
Stale Brioche bread : This creates the soft, custardy base. Brioche is rich and buttery, but French bread, Challah, or Texas toast work too. Stale bread soaks up the custard better without getting mushy.
Pecans: Adds a little crunch and nutty flavor. You can skip these or swap them for walnuts.
Eggs : Binds everything together and creates that classic Crockpot French Toast custard texture.
Whole milk : Keeps the casserole rich and creamy. You can use 2% milk if that's what you have, but whole milk gives the best texture.
Real maple syrup : Sweetens the custard and adds that unmistakable maple flavor. Don't use pancake syrup here. The real stuff makes a difference.
Pure vanilla extract: Deepens the flavor and adds warmth.
Salt : Balances the sweetness and brings out all the other flavors.
Ground cinnamon : The star spice. It makes everything smell like a cozy breakfast.
Ground nutmeg : Adds a subtle warmth and complexity.
For the Topping:
Butter : Melts into the top and creates a rich, caramel-like coating.
Packed brown sugar : Sweetens the topping and gets slightly crispy on top. Dark brown sugar adds a deeper molasses flavor.
Ground cinnamon : More cinnamon never hurt anyone, especially in French toast.
How to Make Crockpot French Toast
This Crockpot French Toast comes together in minutes.
Prep the slow cooker: Grease your 6-quart crockpot insert with nonstick spray or a little butter so nothing sticks.
Cube the bread: Cut your brioche into 1-inch cubes, then layer them in the slow cooker along with the chopped pecans if you're using them. If your bread isn't stale, bake the cubes at 250°F for 10 minutes to dry them out a bit.
Prepare the custard: In a large bowl, whisk the eggs, milk, maple syrup, vanilla, salt, cinnamon, and nutmeg until everything is smooth and well combined. The mixture should look like a sweet, spiced custard.
Assemble: Pour the custard over the bread cubes and nuts in the crockpot. Give it a gentle stir to make sure every piece of bread gets coated. If you have a couple hours to spare, let it sit so the bread can soak up all that goodness. If not, it'll still turn out great.
Make the topping: Cut the butter into small pieces and set them aside. In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture all over the soaked bread, then dot the top with the butter pieces.
Cook: Put the lid on and cook on HIGH for 2 to 2.5 hours, or on LOW for 3 to 4 hours. You'll know it's done when the top looks golden and slightly set, and the bread feels soft and fully cooked. The edges might get a little crispy, which is actually perfect.
Serve: Scoop out big portions and serve warm with extra maple syrup, a dusting of powdered sugar, or fresh berries on top.
Substitutions and Variations
Bread: Any thick, sturdy bread works here. Try Challah, French bread, sourdough, or even Texas toast. Just make sure it's at least a day old or lightly toasted so it holds up to the custard.
Milk: Swap whole milk for 2% milk, half-and-half, or even a mix of milk and heavy cream if you want it extra rich. Almond milk or oat milk can work too, but the texture won't be quite as creamy.
Nuts: Leave out the pecans or use walnuts, sliced almonds, or chopped hazelnuts instead.
Fruit: Add fresh or frozen blueberries, sliced strawberries, diced apples, or bananas between the bread layers for a fruity twist.
Cream cheese: Cube up 4 ounces of cream cheese and tuck the pieces into the bread before adding the custard for a richer, almost cheesecake-like texture.
Gluten-free: Use your favorite gluten-free bread to make this celiac-friendly.
Equipment For Crockpot French Toast
6-quart crockpot: This is the perfect size for this Crockpot French Toast. Smaller slow cookers might overflow.
Knife: For cubing the bread and slicing the butter.
Cutting board: Keeps your counter clean while you work.
Whisk: Mixes the custard smooth and even.
Large bowl: For whisking the egg mixture.
Small bowl: For mixing the brown sugar and cinnamon topping.
Storage and Reheating Tips
Fridge: Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 30 to 60 seconds until warmed through.
Freezer: Once the casserole has cooled, transfer it to a freezer-safe container and freeze for up to 3 months. Label it with the date so you remember what's in there. Thaw overnight in the fridge, then reheat in the microwave or oven.
Make-ahead: You can assemble the whole thing the night before. Just cover the crockpot insert with plastic wrap or a lid and stick it in the fridge. In the morning, take it out, remove the cover, and turn on the slow cooker. It might need an extra 15 to 30 minutes if it's starting cold.
Expert Tips
Use stale bread: Day-old or slightly stale bread absorbs the custard without falling apart. If your bread is fresh, cube it and bake at 250°F for 10 minutes to dry it out.
Don't skip the soaking time: If you can, let the bread soak in the custard for at least 30 minutes before cooking. Overnight is even better. This ensures every bite is soft and flavorful.
Check the doneness: The casserole is done when the top is golden and the center feels set but still soft. If the edges are browning too quickly, you can lay a piece of foil over the top for the last 30 minutes.
Layer the butter evenly: When you dot the top with butter pieces, spread them out so every section gets some of that buttery topping.
Adjust the sweetness: If you prefer less sweetness, cut the maple syrup down to 2 tablespoons or use unsweetened almond milk.
Serving Suggestions
This Crockpot French Toast is delicious on its own, but here are a few ways to make it even better:
Classic toppings: Drizzle with warm maple syrup and dust with powdered sugar. Add a pat of butter if you're feeling indulgent.
Fresh fruit: Top with sliced strawberries, blueberries, raspberries, or bananas. The freshness balances the richness of the custard.
Whipped cream: A dollop of whipped cream or even whipped coconut cream adds a light, airy contrast.
Sides: Serve it alongside crispy bacon, breakfast sausage, or a simple fruit salad. For a heartier spread, pair it with The Best Irish Potato Pancakes for a mix of sweet and savory.
FAQ
What is the most common mistake when making Crockpot French Toast?
The biggest mistake is using fresh bread that's too soft. It gets soggy and falls apart when you add the custard. Always use stale or lightly toasted bread so it holds its shape and soaks up the egg mixture without turning mushy. Another common mistake is not letting the bread soak long enough, which leaves you with dry spots.
How long does a toast take in the Crockpot French Toast?
This Crockpot French Toast takes 2 to 2.5 hours on HIGH or 3 to 4 hours on LOW. The exact time depends on your slow cooker and how full it is. You'll know it's done when the top is golden and the center is soft but fully cooked.
How to keep French toast warm in a crockpot?
Once the casserole is fully cooked, switch your slow cooker to the WARM setting. It'll stay hot and ready to serve for up to 2 hours without drying out. If you're serving it for a brunch, this is a great way to keep everything warm while guests arrive.
What is a Crockpot French Toast warning?
A French toast warning isn't related to the recipe itself. It's actually a weather term used in some regions to describe freezing rain conditions that create a thin, slippery layer of ice. It's called that because the ice layer looks similar to the golden coating on Crockpot French Toast. It has nothing to do with cooking, but it's a fun piece of trivia!
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Pairing
These are my favorite dishes to serve with Crockpot French Toast
crockpot french toast
Ingredients
- 24 ounces Brioche bread stale, about 1.5 loaves, can substitute French or Challah bread
- ½ cup Pecans chopped, optional
- 8 large Eggs room temperature
- 3 cups Whole milk for a creamy texture
- ¼ cup Maple syrup real maple syrup recommended
- 1 tablespoon Pure vanilla extract
- 1 teaspoon Salt enhances flavor
- 2 teaspoons Ground cinnamon
- ½ teaspoon Ground nutmeg
Topping:
- ½ cup Butter sliced
- ½ cup Brown sugar packed, either light or dark
- 1 teaspoon Ground cinnamon
Instructions
- Grease the insert of your slow cooker with nonstick spray or butter.
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Cut the bread into 1-inch cubes and layer them in the slow cooker, adding the chopped pecans if using.
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In a large mixing bowl, whisk together eggs, milk, maple syrup, vanilla, salt, cinnamon, and nutmeg.
- Pour the egg mixture evenly over the cubed bread and pecans. Stir gently to ensure all bread pieces are coated.
- If possible, let the mixture sit for a couple of hours to allow the bread to soak up the custard (optional, but recommended).
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To make the topping, cut the butter into small pieces and set aside. In a separate bowl, mix brown sugar and cinnamon.
- Sprinkle the brown sugar mixture evenly over the soaked bread, then top with the butter pieces.
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Cover the slow cooker with the lid and cook on HIGH for 2 to 2.5 hours or on LOW for 3 to 4 hours, until the casserole is set and golden brown.
- Serve the casserole warm with syrup, powdered sugar, or fresh fruit, as desired.
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