Crockpot French Toast Casserole
4 hrs (mostly hands-off)6
Overnight-style French toast baked in a slow cooker; cubed bread soaked in egg custard, served with warm berry sauce.
| prepMist slow cooker with cooking spray or grease with butter | |||||
| 6 large eggs | Whisk eggs, milk, maple syrup, vanilla, cinnamon & nutmeg | Fold in bread cubes, rest 5–10 min | Sprinkle with cinnamon-sugar mixture | Pour into slow cooker, cook HIGH 2 hrs or LOW 4 hrs | Serve casserole warm topped with berry sauce |
| 480 ml milk of choice (2% dairy) | |||||
| 2 tablespoons pure maple syrup | |||||
| 1 teaspoon pure vanilla extract | |||||
| 1 teaspoon ground cinnamon | |||||
| Pinch of ground nutmeg | |||||
| 6 cups bread cubes | |||||
| 1 tablespoon cane sugar, brown sugar, or coconut sugar, mixed with 1/2 teaspoon ground cinnamon | |||||
| 455 g frozen berries of choice | Simmer berries & maple syrup, covered, 7–8 min | Uncover, stir, simmer 7 min more | Mash berries, simmer uncovered 15–20 min until thickened | Remove from heat, stir in vanilla & salt, cool sauce | |
| 2 tablespoons pure maple syrup | |||||
| 1 teaspoon pure vanilla extract | |||||
| Pinch of salt | |||||
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