Slow Cooker French Toast Casserole

Slow Cooker French Toast Casserole

French toast in the slow cooker is a perfect breakfast treat. It allows you to enjoy the rich, sweet taste of French toast, but it is healthier and much easier to prepare than traditional French toast. Our Slow Cooker French Toast Casserole is one of our most popular recipes and can be counted on as a big hit at your next brunch gathering. Whether you are hosting several people or preparing a romantic breakfast in bed for two, this meal is sure to please.

Slow cooker methods are great because you can toss all of the ingredients into the slow cooker and focus on other things while it cooks. Rise early, get the meal started, and climb back into bed for a few hours. When you finally decide to start your day, delicious, gooey French toast will be waiting. This is why we love slow cooker recipes so much.

If you want something special for breakfast, but you just don’t have the time to cook an elaborate meal, this is a great option.

Also, enjoy the Top 5 Slow Cooker Breakfast Recipes on SkinnyMs. and the Top 20 Healthy Slow Cooker Recipes on SkinnyMs.

Slow Cooker French Toast Casserole

Slow Cooker French Toast Casserole

Yields: 9 Servings | 1 Serving: 2 Triangles | Calories: 227 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 9 mg | Sodium: 187 mg | Total Carbohydrate: 34 g | Dietary Fiber: 4 g | Sugars: 19 g | Protein: 9 g | SmartPoints: 9 |

Ingredients

  • 2 whole eggs
  • 2 egg whites
  • 1 1/2 cups 1% milk, (almond or soy will also work)
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 9 Slices whole grain bread
  • FILLING:
  • 3 cups finely diced uncooked apple pieces (Honey Crisp or Gala are both great in this recipe)
  • 3 tablespoon honey
  • 1 teaspoon lemon juice
  • 1/3 cup diced raw pecans
  • 1/2 teaspoon cinnamon

Directions

Add the first 6 ingredients to a medium mixing bowl, whisk to combine. Lightly spray the inside of the slow cooker with nonstick cooking spray.

Add all the filling ingredients in a small mixing bowl and stir to coat apple pieces, set aside.

Cut bread slices into triangles (that's in half, just triangle shaped). Place one layer of bread (6 triangles) on the bottom of the slow cooker, add ¼ of the filling and repeat until there are 3 layers of bread. Add the remaining filling to the top.

Pour egg mixture over bread. Cover and cook on high 2 to 2-1/2 or low 4 hours, or until bread has soaked up the liquid.

3 Bananas (diced) can be substituted for apples.

Note: Drizzle with 100% pure maple syrup if desired.

http://skinnyms.com/slow-cooker-french-toast-casserole/

Pumpkin French Toast Recipe and Overnight French Toast Casserole Recipe are both awesome recipe alternatives.

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126 Comments on "Slow Cooker French Toast Casserole"

  1. Kimberly  January 12, 2012

    This looks terrific! I can't walk without crutches for 6 weeks so hubby is in charge of food. I think he can do this!

    Reply
    • Skinny Ms.  January 13, 2012

      Kimberly,

      I have faith he can!

      Reply
  2. Lori Lanier  February 5, 2012

    I have this in my slow cooker right now. I am the only one who will be eating it so I will have lots of left overs. What is the best way to keep the left overs??

    Reply
    • Skinny Ms.  February 5, 2012

      Lori, Allow it to cool to room temperature and freeze into individual serving sizes. We've never had leftovers but freezing should be fine.

      Reply
  3. Jennifer Yobs  April 24, 2012

    Trying this tonight. Very excited!

    Reply
    • skinnyms  April 25, 2012

      Jennifer, How was it?

      Reply
  4. Jb_stuff  April 28, 2012

    What if I put on before I go to bed (11:00) and cook it on low. Do you think it will be okay if we eat around 8:30?

    Reply
    • skinnyms  April 29, 2012

      I think so. With the current time its a very moist French toast…a little on the bread pudding side. The additional time would like make it less dry…like French Toast. Keep us posted!

      Reply
  5. kd  June 8, 2012

    have you ever doubled this recipe? How would the cooking time be altered?

    Reply
    • Skinny Ms.  June 8, 2012

      kd, No…we have doubled. I'd recommend another hour, then check for desired consistency. This recipe is fairly moist so definitely check after 1 hour. Thanks!

      Reply
    • Diana McCracken  June 3, 2015

      I doubled this recipe but instead of using a slow cooker I made it in a 9 x 13 cake pan and put it in the oven for 45 minutes on 350. For the first half hour I covered it with aluminum foil so it wouldn't dry out and uncovered it for the last 15 minutes. When finished I drizzled sugar free carmel ice cream topping on it and took it to my quilt guild meeting where they raved about and asked for the recipe. Turns out it's good for diabetics…….who knew?

      Reply
      • SkinnyMs  June 3, 2015

        Sounds delicious, Diana! Thanks for sharing!

        Reply
  6. B.Brunson  June 9, 2012

    What size slow cooker are you using? I have three different sizes and size makes a huge difference!

    Reply
    • Skinny Ms.  June 10, 2012

      B. Brunson, 5 – 7 quart will work. Enjoy!

      Reply
  7. Lisa W  June 9, 2012

    Do you put up somewhere how many ww pp these recipes are? Maybe I'm missing something.

    Reply
    • Skinny Ms.  June 10, 2012

      Lisa, We don't have ww points calculated for our recipes. We're planning to add this in the near future. Thanks!

      Reply
      • Michelle  December 23, 2013

        6 ww pp if you still wouldliek to know : )

        Reply
  8. debbie T  June 10, 2012

    Love this recipe. Yum YUm YUM!

    Reply
  9. Niomr  June 10, 2012

    I love this recipe it is my go to for Sunday breakfast

    Reply
  10. debbie T  June 10, 2012

    Love this recipe. Yum YUm YUM!

    Reply
  11. Christiek2  July 4, 2012

    Had this for lunch on 4th of July b/c I got up too late to fix it for breakfast. Like the other posts, we thought it was yummy and I'll probably make it again. I'm glad I halved the recipe, using 4 slices of bread for my small 3 qt. oval slow cooker. It baked up nice and fluffy in 2 hours.

    Reply
    • Skinny Ms.  July 5, 2012

      Christie, Thank for letting us know! :) This is a Skinny Ms. favorite for sure.

      Reply
  12. Rose L  July 18, 2012

    I don’t know the content of soy or almond milk but with 2 whole eggs and 1% milk, the cholesterol value can’t possibly be 0.  There are 540 mg of cholesterol in the eggs alone.  Just sayin..
    It matters to our hearts.

    Reply
    • Skinny Ms.  July 19, 2012

      Rose, You're right about eggs being high in cholesterol, but it is actually there at 49 g per serving.

      Reply
  13. Gretch_justin  July 22, 2012

    This looks great!! Any ideas on substitution for the nuts (due to allergy in the family)? Thanks!

    Reply
    • Skinny Ms.  July 24, 2012

      Gretch, I’d use old-fashioned oats mixed with a little wheat germ.

      Reply
      • ljd  August 28, 2014

        how about raisins?

        Reply
        • SkinnyMs  August 29, 2014

          ljd, Yes, you can add raisins at the beginning of cook time with the other liquid ingredients. They should plump up nicely during cooking.

          Reply
  14. Cherry Fullam  July 26, 2012

    wow. great recipe.

    Reply
  15. Cherry Fullam  July 26, 2012

    wow. great recipe.

    Reply
  16. Kswan12788  July 28, 2012

    Please…I understand you use whole foods, but almost all of your recipes include honey, which I am seriously allergic to. Is there any way you can find a substitute to use in your recipes?

    Reply
    • Skinny Ms.  July 28, 2012

      Kswan12788, Of course! In most recipes calling for honey, substitute one or a combination of the following: molasses, sorghum or pure maple syrup.
      Also, we do use in many of our recipes calling for a sweetener, especially in baking, either sucanat or coconut palm sugar. All of these sweeteners are unrefined and contain nutrients. Enjoy!

      Reply
  17. Mharker  July 28, 2012

    I just put it all in the crock pot 1045pm, for tomorrow morning. I did substitute the apples with raisins because I had them on hand….. We shall see what tomorrow holds!!

    Reply
    • Skinny Ms.  July 29, 2012

      Mharker, How'd it turn out? I like a little 100% maple syrup drizzled on top.

      Reply
    • Skinny Ms.  July 30, 2012

      Mharker, How did it turn how?

      Reply
  18. Mharker  July 29, 2012

    Overnight crockpot did not work here, it was burnt on the sides. I will try again with the 2 1/2 hr time.

    Reply
  19. Skinny Ms.  July 29, 2012

    Stephanie-fulton, That should work. I have a yummy oven recipe in my 7 POWER BREAKFASTS ebook.

    Reply
  20. Jen Anderson  July 29, 2012

    The cholesterol is listed as 49mg per serving. I think you were maybe looking at the 0 for transfats before the word cholesterol?

    Reply
  21. Jen Anderson  July 29, 2012

    Can you use agave? Very similar to honey in most recipes I've used it in.

    Reply
  22. Jen Anderson  July 29, 2012

    Maybe some granola would add a little crunch to it? I'll probably just skip the nuts when I make it because my kids don't like them anyway :)

    Reply
    • Skinny Ms.  July 30, 2012

      Jen, Granola will do fine if you don't prefer the nuts.

      Reply
  23. ec  July 29, 2012

    I calculated 6 per serving.

    Reply
  24. Sandy Flowers Stephe  July 29, 2012

    how about toasting some oats? they taste just like nuts, and give it crunch. just a thught….

    Reply
    • Skinny Ms.  July 30, 2012

      Sandy, Hmmmm…I'll have to give it a try. I do love oats!!! Let us know if you try it.

      Reply
  25. Skinny Ms.  July 30, 2012

    Stephanie, Understand…should work fine in the oven. The reason I like the slow-cooker sometimes, on the weekends I like to clean house first thing and have a yummy breakfast when finished. It's a weekend breakfast at our house. :)

    Reply
  26. Nuuh  August 6, 2012

    This came out seriously soggy for me.

    Reply
  27. Vanessa H  August 12, 2012

    So delicious. I really need to make this again soon!

    Reply
  28. Sassymama  August 26, 2012

    Would it work to prep the night before, put crock in fridge, and start in the morning? Or would it be too soggy?

    Reply
    • Skinny Ms.  August 27, 2012

      Should work fine! You could try reducing the milk by 1/2 cup.

      Reply
      • Susan  May 11, 2014

        I'm wondering if you could prep to the egg part, then pour the eggs on and start it up the next morning? Someone needs to invent a refrigerated crock pot with a timer, that will keep food cold overnight, then turn itself on….LOL.

        Reply
        • SkinnyMs  May 15, 2014

          Yes you could. Good idea on the slow cooker.

          Reply
  29. Amy Harris  August 26, 2012

    Would peaches work instead of apples? We are not cooked apple fans here…

    Reply
  30. reese9  September 9, 2012

    I made this this morning and let it cook 3 hours and it is still very soggy. I used bananas instead of apples as suggested. Did I do something wrong?

    Reply
  31. Chelsea  September 9, 2012

    Very soggy, but still yummy!

    Reply
  32. Skinny Ms.  September 11, 2012

    Not sure what happened. Maybe next time try reducing the milk by half.

    Reply
  33. Skinny Ms.  September 11, 2012

    Chelsea, Thanks!

    Reply
  34. Pam  October 13, 2012

    The WW Points Plus points are listed right under the title – aren't those correct?

    Reply
    • Skinny Ms.  October 14, 2012

      Pam, Yes…I just recalculated to make sure. Thanks!

      Reply
  35. Monique  October 20, 2012

    Do you have to peel the apples?

    Reply
    • Skinny Ms.  October 20, 2012

      I would peel them unless you're using organic apples.

      Reply
  36. Monique  October 20, 2012

    Thank you!!! Can't wait to eat this!!! Btw wasn't sure how to line up bread, so I ended up doing it in a circle style since my crock pot is circular. I put 4 triangles around bottom points touching each other and pointing in, and then 2 more on the inside of the circle the 4 other slices made. I noticed when pouring the egg mixture over everything I had to be intentional about covering all the sides or they would have been left dry. Did I use to big of a crock pot?

    Reply
    • Skinny Ms.  October 20, 2012

      Monique, You did it just right. 4-6 quart should work fine.

      Reply
  37. Monique  October 20, 2012

    Do I need to turn the bread over at least once in order to make sure the top gets cooked?? It seems like only the bottom is cooking. I dont understand how the top bread that was coated with egg mixture will cook thoroughly??

    Reply
    • Skinny Ms.  October 20, 2012

      Monique, The bread soaks up the egg mixture, there should be no excess on top.

      Reply
  38. Vickie  November 3, 2012

    At the top it says download app. Is this for skinnyms? When I try, it tells me its a hotel app.

    Reply
    • Skinny Ms.  November 3, 2012

      Vickie, No…it's probably an advertisement.

      Reply
  39. Sandee T. Ward  December 8, 2012

    Love this recipe. Don't have to stand around and make individual slices. Gets all done at once.

    Reply
  40. Dusty Smith  January 2, 2013

    The banana version is in my crock pot now. I can't wait until it's done! If my cooker's shortest cooking time is four hours, will it take that long to cook or should it be done in 2 1/2 hrs like the instructions say?

    Reply
    • Skinny Ms.  January 2, 2013

      Dusty, It takes 2 1/2 hours but could go a little longer. How’d it turn out?

      Reply
  41. Pingback: 77 Healthy Crock-Pot Recipes | Greatist

  42. Stephanie K  January 16, 2013

    So I made this but stayed very mushy, I don't know if I did something wrong or if it is supposed to be like that. Any suggestions as to how to make it drier like real french toast? it really didn't look anything like the picture.

    Reply
    • Skinny Ms.  January 16, 2013

      Stephanie, For a drier french toast, reduce the egg whites and milk…maybe by half.

      Reply
    • Anna  October 28, 2014

      I had the same issue. I made this last night, and it was incredibly mushy. I was seriously disappointed, but maybe I'll try to reduce the liquid? In theory, it sounds delicious!

      Reply
      • SkinnyMs  October 29, 2014

        Anna, Yes, you may have to adjust the liquid depending on your slow cooker model.

        Reply
  43. Kathy  February 17, 2013

    love breakfast waiting for me in the AM

    Reply
  44. Gillian K  February 17, 2013

    So delicious! Can't wait to try this!!!

    Reply
  45. creamydijon  March 11, 2013

    One cup of apples will make 3 layers? Seems like not nearly enough. Is it a cup per layer?

    Reply
    • Skinny Ms.  March 11, 2013

      Yes, it is 3 cups of apples. Sorry for the confusion! :) One cup per layer is correct.

      Reply
  46. Rae  May 15, 2013

    Is all the bread supposed to be covered in the egg mix?

    Reply
    • Skinny Ms.  May 16, 2013

      Rae, The bread should be moist with the mixture, so yes. :)

      Reply
    • SkinnyMs  March 4, 2014

      Yes.

      Reply
  47. Fern  May 18, 2013

    yum.

    Reply
  48. Trish  May 31, 2013

    Can I use blueberries instead of apples, and would I reduce the amount of milk since the cooking time does not have to soften the apples?

    Reply
  49. Rylan  February 9, 2014

    I'm confused about whe to add the egg mixture. Do you add it after you have layered the bread and the filling?

    Reply
    • SkinnyMs  February 10, 2014

      Add the egg mixture last after bread and filling has been added. :)

      Reply
  50. Rachel  March 2, 2014

    This looks great! If I half the recipe, should I adjust the cooking time? My crockpot is tiny and I am using bananas instead of apples, if that makes a difference. Thanks!

    Reply
    • SkinnyMs  March 3, 2014

      Yes you should decrease the cooking time by 2 hours, or until done.

      Reply
  51. C Rak  March 12, 2014

    I have had trouble with french toast bakes in the past getting too mushy for my liking and unfortunately the same happened with this recipe. The top tasted really good, but under it became almost a "foamy" texture that I know some people don't mind. Not for me, but glad I tried it! Thanks!

    Reply
    • SkinnyMs  March 13, 2014

      If you get a bakery style whole grain or whole wheat bread and cut it into thick, hearty slices you can avoid this.

      Reply
  52. Sky  March 12, 2014

    What kind of bread would or did you use in this casserole? That probably seems to make a difference on how soggy or not it is?

    Reply
    • SkinnyMs  March 13, 2014

      You can buy a whole grain bakery bread and cut thick slices or use the pre-sliced bread. Thicker slices will typically yield a firmer french toast casserole.

      Reply
  53. Nicole  April 8, 2014

    Looks delicious

    Reply
  54. Jess  August 19, 2014

    Tried this recipe for my sis-in-law and her husband's overnight stay with us. I prepped/chopped the ingredients the night before and put into containers. I woke up at 5:00 and put it all together in about 10 minutes. Went back to sleep and got up around 7:00 to serve at 8:00 with some slices of organic bacon. It was more like bread pudding but was full of perfect flavor and yumminess. I didn't have pecans but would have added them or toasted oats next time. Would give this 4.5 stars!

    Reply
    • SkinnyMs  August 20, 2014

      `Jess, That's great! Thanks for sharing:).

      Reply
  55. Christie  October 8, 2014

    Agave is a great substitute for honey.. It tastes like honey and maple syrup mixed. It is a natural sweetener.

    Reply
  56. Christina  October 14, 2014

    If I was to cook this tonight could I turn back on the crock pot int he morning to re warm it?

    Reply
    • SkinnyMs  October 15, 2014

      Christina,, Yes you could re-warm it that way.

      Reply
  57. shocka  October 16, 2014

    Is there a suggestion on brand or type of bread. What works best?

    Reply
    • SkinnyMs  October 17, 2014

      Shocka, Thickly sliced whole wheat or whole grain bakery bread works well, but you can also use sliced.

      Reply
  58. Paula  November 15, 2014

    Is there a version of this without apples?

    Reply
    • SkinnyMs  November 17, 2014

      Paula, You can simply omit the apples or substitute with berries of your choosing.

      Reply
  59. steph  November 26, 2014

    What kind of bread did you use for the casserole in the picture?

    Reply
    • SkinnyMs  December 1, 2014

      Steph, We used a whole loaf of whole grain bakery bread and sliced it thickly, however the regular sliced bread in the package will also work.

      Reply
  60. Allie  February 10, 2015

    Just wanted to say that I made this recipe on Sunday, and it's awesome! I've re-heated it for my breakfast two days in a row and it keeps well. I used bananas instead of apples. Highly recommended!

    Reply
  61. Adele  March 7, 2015

    Can I mix all ingredients together the night before then turn it on in the Am?

    Reply
    • SkinnyMs  March 8, 2015

      Adele, Yes, but be sure to refrigerate the ingredients.

      Reply
  62. Jaime  May 23, 2015

    I made this with bananas and blueberries – it was good, but next time I would reduce the milk and use a heartier bread – it was a bit soggy :)

    Reply
  63. Cathy Lytle  July 4, 2015

    We used Gluten free bread. Udi's which I toasted because it was frozen. This was amazing!!!

    Reply
    • SkinnyMs  July 5, 2015

      Cathy, I also love Udi's bread and have used it a few times for this recipe. YUM!!!

      Reply
  64. natalie  November 17, 2015

    Can a slow cooker liner be used? Or will that change the consistency of the bread?

    Reply
    • SkinnyMs  November 18, 2015

      I don't use liners, so I can't say for sure. I doubt it would affect the bread texture.

      Reply
  65. Regina  November 29, 2015

    It's in the slow cooker now. Should be ready in about an hour. My boyfriend and I are can't wait to try this!

    Reply
    • SkinnyMs  November 29, 2015

      Great! Keep us posted. :)

      Reply
      • Regina  November 29, 2015

        We thought it was great and there's plenty of leftovers for breakfast tomorrow. l used bananas. Next time I'll try apples and blueberries. Thanks for the recipe!

        Reply
        • SkinnyMs  November 30, 2015

          Hi Regina,

          YAH!!! It's one of my personal favorites. :)

          Reply
  66. Andrea Lynn  January 24, 2016

    Do you think it would work without the filling?

    Reply
    • Gale Compton  January 25, 2016

      Andrea, It would just wouldn’t be quite as sweet.

      Reply
  67. sarah  February 1, 2016

    I tried this with gluten free bread and it just disintegrated into mush. Not sure what went wrong but had to throw the whole thing away. Bummer.

    Reply
    • Gale Compton  February 1, 2016

      Sarah, Gluten-free bread is typically very doughy and doesn’t hold up well in the slow cooker.

      Reply
  68. emily  February 4, 2016

    I cant tolerate whole wheat bread. What about toasted potato flour bread? Or toasted french bread?

    Reply
    • Gale Compton  February 4, 2016

      Emily, French bread would definitely work, if you’re O.K. with using a bread that has refined white flour.

      Reply
  69. MG  February 8, 2016

    Any idea what the weight is for your 9 slices of whole grain bread? I’d like to use a whole wheat challah for this, so hoping to get an idea of the loaf size. Since challah is dense, I’m thinking it would hold up for this recipe? Thanks!

    Reply

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