Crockpot French Toast Casserole (Gluten-Free Option)

Make breakfast, brunch, or “brinner” easier with this Crockpot French Toast Casserole. Soft bread pieces combine with warm spices and a sweet custard. Then, we top it off with a homemade berry sauce for a boost of sweet flavor that takes this crockpot French toast recipe over the top. All you have to do is combine the ingredients and let your crockpot do all the hard work.

What Are The Ingredients For Crockpot French Toast?

Here are the ingredients to make crockpot French toast casserole with berry sauce:

For the French Toast

• Cubed bread – may substitute a gluten-free loaf of bread; cut into roughly 2-inch cubes
• Large eggs – room temperature is best
• Milk – use whole milk for the richest flavor, but any dairy milk or non-dairy milk you like best will work and is a great source of calcium
• Maple syrup – we like this grade A robust and organic pure maple syrup
• Vanilla extract – you’ll need 1 teaspoon vanilla; may sub almond extract
• Ground cinnamon – you’ll need 1 ½ teaspoons cinnamon, and may add more, if desired 
• Ground nutmeg
• Coconut sugar – may substitute organic cane sugar; or omit completely

For The Berry Sauce (Optional)

• Frozen berries – blueberries, raspberries, strawberries, blackberries, or cranberries
• Maple syrup
• Pure vanilla extract
• Salt

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing calories (kcals), protein, carbohydrates/carb, fiber, total fat, saturated fat, sugar, sodium, cholesterol, and more per serving.

How To Make Slow Cooker French Toast

The berry sauce included in this recipe is optional but highly recommended. Prepare it at the very end of the French toast’s total time.

To Make The French Toast In The Crockpot

1. Grease the bottom and sides of the slow cooker with cooking spray or butter.
2. Whisk the wet ingredients in a large bowl until smooth.
3. Fold the bread cubes into the wet egg and milk mixture, and allow them to rest and soften. Sprinkle the sugar (if using) and 1/2 teaspoon ground cinnamon on top.
4. Pour the bread mixture into the slow cooker, cover, and cook until the egg mixture is set and cooked through.

To Make The Berry Sauce

1. Heat a medium saucepan over medium heat. Add the berries and maple syrup, stirring to combine.
2. Cover and cook the mixture. Then remove the lid, give the berries a stir, and adjust the heat to maintain a simmer before placing the lid back on.
3. Mash the berries, and cook uncovered until the sauce begins to thicken.
4. Remove the sauce from the heat, and stir in the vanilla extract and a pinch of salt.

Make Ahead and Storage 

This recipe is great to prepare ahead of time and cook the next day. To do so, assemble the casserole, and store it in a mixing bowl or right in the slow cooker crock and refrigerate a few hours or overnight. Then, when you’re ready to start cooking, simply start the slow cooker.

Once cooked and cooled, leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, arrange the French toast pieces in a single layer on a baking sheet, and place them in the freezer until solid. Then, transfer them to an airtight container or sealable bag, and keep them frozen for up 3-6 months.

To reheat, allow leftovers to thaw in the fridge overnight. Warm them in the microwave or covered in the oven at 350°F until warm.

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Recipe

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Crockpot French Toast Casserole

Enjoy this delicious warm and tender French toast right out of your crockpot! Perfect for Christmas morning, holiday breakfasts, weekends, entertaining, and brunches, too. Top it with the optional berry sauce or any favorite toppings. 

Prep: 15 mins.Cook: 4 hours (crockpot) or 45 minutes (oven)Total: 0 hours

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Servings: 6 servings 1x

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Ingredients

• 6 large eggs
• 2 cups milk of choice (we used 2% dairy)
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 1½ teaspoons ground cinnamon, divided
• Pinch of ground nutmeg
• 6 cups bread cubes (use gluten-free if needed)
• 1 tablespoon cane sugar, brown sugar, or coconut sugar

For The Berry Sauce (Optional): 

• 1 lb. frozen berries of choice
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of salt

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Instructions

1. Mist the bottom and sides (about 3 inches up from the bottom) of the slow cooker with cooking spray or grease with butter.
2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, 1 teaspoon of the cinnamon, and the nutmeg.
3. Fold in the bread cubes and allow mixture to rest 5-10 minutes to soften. Sprinkle with sugar and the remaining 1/2 teaspoon cinnamon.
4. Slowly pour the mixture into slow cooker, cover with the lid, and cook on HIGH for 2 hours or on LOW for 4 hours or until cooked through.
5. Serve with desired toppings, such as berry sauce (see recipe below), fresh berries, maple syrup, yogurt, powdered sugar, cinnamon-sugar, or whipped cream.

To Make The Berry Sauce (Optional Topping):

1. Place a medium saucepan with lid over medium heat. Add frozen berries and maple syrup to the saucepan. Stir and place lid on saucepan. Cook for 7-8 minutes.
2. Remove lid from saucepan, stir berries. Adjust heat to maintain a steady simmer. Replace lid and cook another 7 minutes.
3. Remove lid, mash berries with the back of a large spoon or potato masher. Cook an additional 15-20 minutes uncovered at a steady simmer until sauce starts to thicken.
4. Remove sauce from heat, stir in vanilla and a pinch of salt. Allow sauce to cool before storing in a covered container in the fridge. Use within 1-2 weeks.

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Notes

Oven Directions: Preheat the oven to 350℉. Mist or grease a 3-quart (or 11 x 7-inch) baking dish with cooking spray or butter. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, 1 teaspoon of the cinnamon, and the nutmeg. Fold in the bread cubes and allow mixture to rest 5-10 minutes to soften. Sprinkle with sugar and the remaining 1/2 teaspoon cinnamon. Bake, uncovered, for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with desired toppings. 

Nutrition Information

• Serving Size: 1/6 of recipe (without sauce)
• Calories: 220
• Fat: 7 g
• (Sat Fat: 2 g)
• Sodium: 271 mg
• Carbohydrate: 29 g
• (Fiber: 1 g
• Sugar: 13 g)
• Protein: 11 g
• Cholesterol: 148 mg

Dietary

Gluten-freeNut-freeVegetarian

© The Real Food Dietitians

Recipe By: The Real Food Dietitians

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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