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
