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Slow Cooker French Toast Casserole

Make breakfast, brunch or “brinner” easier by putting your slow cooker to work to make this Slow Cooker French Toast Casserole!

  • Author: The Real Food Dietitians
  • Prep Time: 15 min.
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 1x
  • Cuisine: Vegetarian, Gluten-Free

Ingredients

  • 6 cups gluten-free bread cubes (about 10-12 ounces)
  • 6 large eggs
  • 2 cups milk of choice
  • 2 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1½ tsp. ground cinnamon, divided
  • Pinch of ground nutmeg
  • 1 Tbsp. coconut or organic cane sugar, optional

For Optional Berry Sauce: 

  • 1 lb. frozen berries of choice
  • 2 Tbsp. maple syrup
  • 1 tsp. pure vanilla extract
  • Pinch of salt

Instructions

Slow Cooker Directions:

  1. Grease the bottom and sides (about 3 inches up from the bottom) of the slow cooker.
  2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, 1 tsp. cinnamon, and nutmeg.
  3. Fold in bread cubes and allow mixture to rest 5-10 minutes to soften. Sprinkle with sugar (if using) and 1/2 tsp. cinnamon.
  4. Pour into slow cooker, cover and cook on HIGH for 2 hours or LOW for 4 hours or until cooked through.
  5. Serve with berries, pure maple syrup, or yogurt or whipped heavy cream.

Oven Directions:

  1. Preheat the oven to 350℉. 
  2. Grease an 11 x 7-inch baking dish with butter or coconut oil.
  3. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, 1 tsp. cinnamon, and nutmeg.
  4. Fold in bread cubes and allow mixture to rest 5-10 minutes to soften. Sprinkle with sugar (if using) and ½ tsp. cinnamon.
  5. Bake uncovered for 45-50 minutes or until a toothpick inserted in the center comes out clean.

To make berry sauce:

  1. Place a medium saucepan with lid over medium heat. Add frozen berries and maple syrup. Stir and place lid on saucepan. Cook for 7-8 minutes.
  2. Remove lid from saucepan, stir berries. Adjust heat to maintain a steady simmer. Replace lid and cook another 7 minutes.
  3. Remove lid, mash berries with the back of a large spoon or potato masher. Cook an additional 15-20 minutes uncovered at a steady simmer until sauce starts to thicken.
  4. Remove sauce from heat, stir in vanilla and a pinch of salt. Allow sauce to cool before storing in a covered container in the fridge. Use within 1-2 weeks.

Nutrition

  • Serving Size: 1/6 of recipe (with sugar)
  • Calories: 265
  • Sugar: 12 g
  • Sodium: 350 mg
  • Fat: 11 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 12 g