How do you know when crockpot French toast is done cooking?

You’ll know your French toast casserole is finished when the liquid is set and a toothpick can be inserted into the center and comes out clean.

Can this be made in the oven?

Yes, to make this Crockpot French Toast recipe in the oven, assemble the ingredients as usual. Then, transfer the mixture to a baking dish, and bake at 350℉ for 45-50 minutes or until the French toast is cooked through. See the recipe card below for complete details.

Is it better to use stale bread for French toast?

Yes, stale bread will absorb the egg mixture better than fresh bread, creating French toast that has a crispy, golden exterior and a soft, fluffy center, kind of like bread pudding.

How do you keep crockpot French toast from becoming soggy?

The key to preventing your French toast from becoming too soggy is to have the proper ratio of bread to liquid. You want to have enough egg mixture to cover the bread but not so much that the bread cubes become soggy. Two cups milk is all you need.

Crockpot French Toast Casserole (Gluten-Free Option)

Servings: 6 servings 1x

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

Mist the bottom and sides (about 3 inches up from the bottom) of the slow cooker with cooking spray or grease with 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.
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.
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):

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.
Remove lid from saucepan, stir berries. Adjust heat to maintain a steady simmer. Replace lid and cook another 7 minutes.
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.
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.

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-free Nut-free Vegetarian

Recipe By: The Real Food Dietitians