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Slow Cooker French Toast * *

Slow Cooker French Toast

  • Cooking Time:

    6 hours
  • Servings:



1 loaf of Bread (16 oz)
12 Eggs
2 tsp. Vanil­la Fla­vor­ing
4 c. Milk
1/4 tsp. Salt
2 tsp. Cin­na­mon
1/4 c. Brown Sug­ar
1/4 c. Wal­nuts (option­al)

Slow Cook­er French Toast is just anoth­er great break­fast alter­na­tive. Enjoy!

  1. Use a 5 — 6 quart slow cook­er when mak­ing this recipe.
  2. Slice your bread into large slices and place into the slow cook­er.
  3. In a large bowl, whisk togeth­er the remain­ing ingre­di­ents. Pour over the bread.
  4. Cov­er. Cook on Low for 6 hours.

NOTE: The toast is done when the bread has soaked up all of the liq­uid and the egg has cooked. (You will be able to see bits of cooked egg stuck to the out­side of the bread.)

NOTE: Remove the lid for the last 20 — 30 min­utes of the crock­ing time remain­ing. (This will allow the remain­ing mois­ture in the slow cook­er to evap­o­rate and help the bread “toast” even­ly.)

Option­al: Adding raisins or craisins is a very tasty option!

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlDeniseRitaErinkelly Recent comment authors
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Well, it was a good idea in the­o­ry. In real­i­ty, the edges burned, and the cen­ter remained semi-gelati­nous. Oth­er recipes on here have gone well, but this one was a flop. It wasn’t ined­i­ble, just not good.


I made this with cin­na­mon raisin bread and dipped each piece of bread in the egg mix­ture just as if I were mak­ing it on the stove­top. Then I poured the rest of the egg mix­ture on top all of the bread. I set this up before going to bed, so it was on warm for a lit­tle over an hour after cook­ing there­fore I didn’t take the lid off the last 30 min­utes. We just ate it and every­one thought it was good. My 6 year old loved it!

Terressa Broussard
Terressa Broussard

This one was a flop for us. I used a 16oz loaf of french bread and cooked as direct­ed, except for that I just turned it to “warm” for a cou­ple hours after­wards as we weren’t all up and ready to eat after six hours. It came out to be this mushy, eggy mess…it was gross 🙁 We are going for the apple cin­na­mon oat­meal tonight!


I havent tries this yet but won­der­ing how you fit an entire loaf of bread on the bot­tom pf the slow cook­er? Or are you sup­posed to lay­er it or cut into cubes?


Just tried this morn­ing. Came out real­ly good. I used 3 1\2 cups of milk and cooked with the lid slight­ly tilt­ed to let out some of the mois­ture. Some pieces were toasty oth­ers were more con­gilled. All were yum­my!


I’m won­der­ing if it might help to remove from crock pot when it’s done and place in a casse­role dish in a warm oven for a lit­tle bit to fin­ish off the not-quite-done areas. It sounds like a great recipe, and maybe that would solve the under cooked area prob­lems. Just a thought.


I received a casse­role (13 by 9) crock pot and let me tell you it makes the break­fast casseroles so much bet­ter than the tra­di­tion­al crock pot size…because it’s shal­low it has more chal­leng­ing bract with heat so it cooks more even­ly with­out the wet spots in the mid­dle …

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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