This overnight crockpot french toast casserole is a super easy make ahead breakfast recipe that’s fancy enough for brunch, too!
Just throw the ingredients into your slow cooker insert, refrigerate overnight, sprinkle on the topping, and set the timer to cook for a few hours. Gotta love a ‘set it and forget it’ sort of recipe. 🙂 And this one is super delicious!
No crockpot? No problem – I will share an oven cooking option, too!
Crockpot Overnight French Toast Recipe
Looking for a yummy pancake recipe? Check out these lemon ricotta pancakes!
How to Make French Toast in the Crockpot
To make this recipe, you’ll need:
- a loaf of bread (I recommend a soft whole wheat bread, but pretty much any type of bread would work – French, baguette, challah, etc.)
- vanilla extract
- brown sugar
I encourage you to use whole milk (vs. skim or 2%) for the richest result. Other dairy or nondairy milk would work too, but whole milk is always my gold standard!
Optional toppings include blueberries, pecans, maple syrup, etc.
Start by greasing the inside of a crockpot/slow cooker insert. (Here’s an affiliate link to the crockpot I own and love.)
Cut up your loaf of bread into cubes, then dump into the crockpot.
In a separate large bowl, whisk together the milk, eggs, cinnamon, vanilla, and most of the brown sugar. Pour this mixture evenly over the bread. Press down on the bread to help it soak up the liquid.
Cover the slow cooker insert and refrigerate it overnight for up to 12 hours.
The next morning, slice the butter into small pieces and place the slices evenly over the top of the soaked bread. Sprinkle evenly with the rest of the brown sugar and place the cover on the crockpot.
Lastly, cook for 2.5 hours (on high) or 4.5 hours (on low).
Once it’s done, add your desired toppings and it’s ready to serve!
Can I make this overnight french toast casserole in the oven?
Yes! Follow the instructions until it’s time for cooking (use a baking dish for overnight refrigeration instead of a slow cooker insert).
Then, in the morning, bake in the oven at 350 degrees F for 40-50 minutes.
French Toast Recipe Ideas & Variations
This recipe can be used as a base for lots of french toast variations! Here are some ideas:
- Add a cup of blueberries or other chopped fruit (strawberries, mixed berries, apples, bananas, etc) in with the bread for fruity french toast.
- Mix half a cup of canned pumpkin puree into the milk mixture, and substitute pumpkin pie spice for the cinnamon for a pumpkin pie inspired french toast.
- Replace the butter and brown sugar topping with half a cup of chocolate chips sprinkled on top (and/or add bananas in with the bread for a chocolate banana combo!)
You will find the full crockpot french toast casserole recipe at the end of this post.
What’s your favorite brunch recipe? Let me know in the comments!
Looking for more delicious brunch ideas? Check out these recipes:
- Butternut Squash, Prosciutto, and Goat Cheese Strata
- Vegan Strawberry Scones
- Goat Cheese Frittata with Spinach
- Healthy Breakfast Tacos with Avocado Crema
- Berry Lemon Quinoa Breakfast Bake
- Easy Savory French Toast
- Veggie Egg Casserole (Frittata) with Smoked Salmon
- Fruit Salad with Yogurt Dressing
- Sausage Egg Casserole
- Gluten Free Pumpkin Spice Pancakes
And here’s some more crockpot/slow cooker inspiration:
- Slow Cooker Chicken Tikka Masala
- Rigatoni with Slow Cooker Stewed Lamb and Vegetables
- Crockpot Turkey Chili
- Slow Cooker Moroccan Chicken Stew
- Crockpot Mexican Chicken
And now, the recipe.
Enjoy – and please let me know how you like it by rating the recipe, leaving a comment, or by tagging me @fANNEtastic food on social media!
- 1 (16 oz) loaf of bread, cut into large cubes or thick slices
- 2 cups whole milk (or non-dairy alternative)
- 6 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 6 tablespoons brown sugar, divided
- 2 tablespoons butter
- butter or cooking spray as needed, for greasing
- Optional toppings: blueberries, pecans, maple syrup
- Grease the inside of a slow cooker insert and add the cubed bread.
- In a large bowl, whisk together the milk, eggs, vanilla, cinnamon, and 4 tablespoons of the brown sugar.
- Pour the egg mixture over the bread and press down the bread to help it soak up the liquid. Cover and refrigerate overnight for 6-12 hours.
- The next morning, cut the butter into small pieces and dot it over the top of the casserole. Sprinkle the top evenly with the remaining brown sugar and cover.
- Cook in the crockpot on high for 2.5 hours or low for 4.5 hours. Top with desired toppings and serve.