French Toast Casserole

Crock Pot Gourmet for the Frantic Chef #11

(adapted from a bake-in-the-oven recipe I got from my BFF, Susie Rosenquist)
You will need:
1 loaf french bread
8 eggs
4 c. milk
1 Tbsp. vanilla
1/4 c. sugar
2 Tbsp. cinnamon

Cut the french bread into roughly 1 1/2-inch chunks - it doesn't have to be perfectly even

(actually, usually, I don't bother with the knife and just tear the bread into chunks by hand).

Put about 1/2 of the bread chunks into a greased, 5-quart crock pot

Sprinkle with 2 Tbsp. sugar and 1 Tbsp. cinnamon.

Repeat layers.

In a large mixing bowl, combine milk, eggs and vanilla.

Whisk to combine thoroughly.

Pour milk/egg mixture over the bread cubes.

Cook on low for about 6-8 hours, until knife inserted in the center comes out clean.

(You can cook it for about 4-5 hours on high, but the edges of the casserole will get hard and crusty.)

Serve warm.
I often top it with applesauce or fresh fruit, but you can also use maple syrup and powdered sugar or whipped cream... or serve it plain (it's delicious as is).


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