This Crockpot Strawberry French Toast Casserole is the ultimate way to enjoy a comforting and easy breakfast. With layers of custardy bread, sweet strawberries, and a hint of cinnamon, all slow-cooked to perfection, it’s ideal for busy mornings. The best part? It’s a make-ahead dish, meaning you can prep it the night before and let the slow cooker do the work for you.
Ingredients
6 cups cubed bread (preferably day-old or slightly stale)
1 cup fresh strawberries, sliced
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 large eggs
1 1/2 cups milk
1/2 cup heavy cream
1 tablespoon butter, melted
Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Grease the inside of the crockpot with non-stick spray or a little butter.
Layer half of the cubed bread at the bottom of the crockpot.
Top with half of the sliced strawberries.
In a mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, cinnamon, vanilla extract, and a pinch of salt.
Pour half of the egg mixture over the bread and strawberries.
Repeat the layers with the remaining bread, strawberries, and the rest of the egg mixture.
Drizzle the melted butter over the top of the casserole.
Cover and cook on low for 3 to 4 hours, or until the casserole is set and the top is golden brown.
Serve warm, optionally topped with more fresh strawberries or syrup.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 3-4 hours
Total Time: 3 hours 15 minutes
Servings: 6 servings
Storage/Reheating
I like to store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, I simply pop it in the microwave for a few seconds or heat it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, frozen strawberries will work well in this recipe. Just be sure to thaw and drain them before using to avoid excess moisture in the casserole.
Can I make this recipe ahead of time?
Absolutely! You can assemble the casserole the night before and refrigerate it overnight. Then, just cook it in the crockpot the next morning for a hassle-free breakfast.
Can I use a different type of bread?
Yes, you can use any type of bread you prefer. Brioche, challah, or even a hearty whole-grain bread will work beautifully in this casserole.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the milk and heavy cream with dairy-free alternatives, like almond milk and coconut cream. Just be sure to check that the bread you use is dairy-free as well.
Can I freeze this casserole?
While I recommend making this casserole fresh, you can freeze it before cooking. Simply assemble it, wrap it tightly, and freeze. When you’re ready to cook, let it thaw in the fridge overnight and then cook it as directed.
Conclusion
This Crockpot Strawberry French Toast Casserole is a game-changer for busy mornings. It’s simple, delicious, and incredibly versatile. Whether I’m making it for a weekend brunch or a weekday breakfast, it always turns out perfectly. With its combination of sweet strawberries, cinnamon, and custard-soaked bread, it’s a comforting dish that everyone will love. Give it a try and let it become your go-to breakfast recipe!
Recipe:
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Crockpot Strawberry French Toast Casserole
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Crockpot Strawberry French Toast Casserole is a comforting and easy breakfast made with custardy bread, sweet strawberries, and a hint of cinnamon, all slow-cooked to perfection.
Ingredients
6 cups cubed bread (preferably day-old or slightly stale)
1 cup fresh strawberries, sliced
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 large eggs
1 1/2 cups milk
1/2 cup heavy cream
1 tablespoon butter, melted
Pinch of salt
Instructions
- Grease the inside of the crockpot with non-stick spray or a little butter.
- Layer half of the cubed bread at the bottom of the crockpot.
- Top with half of the sliced strawberries.
- In a mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, cinnamon, vanilla extract, and a pinch of salt.
- Pour half of the egg mixture over the bread and strawberries.
- Repeat the layers with the remaining bread, strawberries, and the rest of the egg mixture.
- Drizzle the melted butter over the top of the casserole.
- Cover and cook on low for 3 to 4 hours, or until the casserole is set and the top is golden brown.
- Serve warm, optionally topped with more fresh strawberries or syrup.
Notes
If using frozen strawberries, thaw and drain them to avoid excess moisture.
You can assemble the casserole the night before and refrigerate it overnight for a convenient, make-ahead breakfast.
Feel free to use any bread you prefer, such as brioche, challah, or whole-grain bread.
For a dairy-free version, use almond milk and coconut cream, and check that the bread is dairy-free.
To freeze, assemble the casserole and freeze it before cooking. Thaw overnight in the fridge and cook as directed.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
