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Crock Pot French Toast

French Toast

Breakfast is the one meal that I don’t skip.  If I don’t eat breakfast I will seriously have the shakes by 10:30.  If I skip lunch or dinner, no problemo.  It’s not like I don’t like to eat lunch or dinner because I like to eat, period.  But I don’t feel sick and shaky if I skip either of those.

With all that being said, French Toast is one of my ALL-TIME-FAVORITE things to eat for breakfast.  I am not an egg girl, so pretty much anything with eggs with out.  For example, you will not catch me eating huevos rancheros if my life depended on it.  My husband, however, LOVES huevos rancheros, so I do make it for him sometimes from this amazing recipe my sister posted, but for me?  Give me french toast any day of the week.  This week I decided to spice it up and try a crock-pot french toast recipe that I found online and see how I liked it and let’s just say…LOVE.  If you are a french toast fan like myself, you have to give this recipe a go!

Click HERE for the original recipe.

Crock Pot French Toast

  • 1 loaf of bread, diced
  • 6 eggs
  • 2 cups milk
  • ½ tsp cinnamon
  • Topping
  • ¼ cup butter, softened
  • ½ firmly packed brown sugar
  • 1 tsp cinnamon
  • ½ cup chopped pecans
  • Dash of nutmeg

  1. Whisk together, eggs, milk and cinnamon and pour over diced bread in a large bowl. Let it soak overnight, or for a least 4 hours in the fridge.
  2. Spray the inside of a crock-pot with non-stick spray.
  3. Pour in soaked bread mixture.
  4. In a small bowl mix together butter, brown sugar, cinnamon, pecans and nutmeg and crumble over the top of the bread mixture.
  5. Cover and cook on low for 4 hours or on high for 2 hours.
  6. Enjoy!

  • Kelly Downey

    I made it in a bundt pan…place a baking sheet underneath. . Baked at 350° for 35 min. I used Challah bread. Delish!!!

  • Lala

    Putting a timer on the socket is a quick and easy fix for your problem.

  • Kristy Beins

    I make it all the time, but without the overnight soak. My family loves it.

  • Margaret Hall Porter

    This is soooo good! We just had it for supper because I couldn’t figure out the timing for breakfast. Sooooo good. I made it with coconut milk instead of regular milk, coconut sugar instead of brown sugar, and added raisins. My boys, ages 5 and 7 loved it.

  • Deb

    This was very good. I think I will up the cinnamon in the egg mixture, or add some of the filling layered in the middle. Just because the topping was so yummy and then the bottom was a little bland. But worked perfectly! I did do just over four hours on low and it was perfect.

  • Deb

    Hmmm, a lot of comments about the time – but any reviews of the finished product?? Doesn’t look like it. I’m making it tonight for breakfast after a sleepover birthday party – I’ll let you all know. Oh, and programmable crock pots are perfect for such items. 🙂

  • Lisa

    I have made a similar recipe in the oven. Follow the same instructions up to letting the bread soak overnight. Then place the egg-bread mixture in a buttered baking dish. Place in a pre-heated 350 F degree oven for 45 minutes.

  • Maudy and Audy

    In our home, we need to be up early and out the door for school by 7:30 like a lot of other people, and my husband even leaves for work by 6:30, but I know I can figure out a way to make this recipe work for our family anyway! I love the idea suggested below, of plugging the crockpot into an outlet timer, or making it sometime during the day or over the weekend and reheating. I would go a step further even and cut it into individual portions and freezing them. All you have to do is heat it in the microwave for about a minute–it ends up saving a lot of time for multiple mornings and there really isn’t a good solid reason that this recipe can’t work for the majority of families. I think this would be really good with the addition of a bit of cardamom, cloves, ginger, and vanilla for more of a chai flavor, or walnuts, or honey, or raisins,….this is a very versatile, helpful recipe that can be tailored to individual tastes and I hope people can focus on that factor the most. Thanks for posting this breakfast idea! 🙂

  • Donna Virga-Gandolfo

    I would make it early in the day and let it soak and then put it in the crockpot and just get up and turn it on about four hours before I get up. It’s not so inconceivable! Sounds yummy!

  • me

    i put a timer plug on the socket for the slow cooker so it starts when i want it to…this sounds fab & will have to try it.

  • hlueds00

    could you cook it on low for 8 hours instead? that might resolve some of the other commenters problems with early leaving for school issues? Also you say ‘1/2 firmly packed brown sugar’ i’m assuming that means 1/2 C … right? Would Splenda blend work? I think I’ll try that… what about french bread, ever try that?

  • belenbloom

    How about baking it the night before and serving it that morning heated up.

  • G

    My kids leave for school at 7AM. I’m not getting up at 4:30 JUST to start a crockpot breakfast. It sounds tasty, but I could get to IHOP and back in less than 2 hours.

  • V

    I’ve made this just in the oven in like a hour. Soak over night cook for 30min and serve my kids love it, but I use walnuts. Its called monkey bread in all.but the crock pot idea sound good to if you got time.

  • Gen S.

    My kids get up at 6 am for school, so 2-4 hours in the crock pot after 4 hours or overnight in the fridge is just not feasible. Perhaps or a brunch but then why not just make french toast? It would be easier….

  • Dobrina

    This sounds like an easy and tasty cake to me. I would like to try it in the oven, as I don’t have a crock pot and I hope it will turn alright. But how much bread is “a loaf of bread” in this case?

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