This crockpot French toast casserole is an easy recipe perfect for those hectic busy mornings. This version is made with Hawaiian rolls, for a sweet breakfast treat the whole family will devour!
Want a breakfast for those lazy weekends that practically makes itself, allowing you to lounge a little longer in your comfy pajamas? The slow cooker becomes your kitchen ally, gently coaxing bread, milk, eggs, and spices into a delicious breakfast that feels like a hug for your taste buds.
A crockpot French toast casserole is not only delightful but also incredibly easy to prepare. You simply add your simple ingredients to the crockpot, set it, and wait for the magic to happen.
It's a perfect breakfast option for those days when you want a fabulous meal without the hassle of flipping slices or standing by a hot stove. We love it on Christmas morning, or just about anytime.
Whether you're hosting a Sunday brunch, feeding a family, or just treating yourself, this breakfast recipe is sure to be a hit.
Why you'll love it
- Convenience: Slow cooking using a crockpot let's you tend to other things.
- Customizable: Toss in your favorite fruits or nuts to make it uniquely yours.
- Comforting: A hot breakfast with a drizzle of maple syrup is like a warm hug.
Scroll to the bottom of the post for precise amounts and printable recipe card.
- Hawaiian Rolls - we used a large "party pack" size. You might like a different kind of bread such as, French bread, Italian bread, brioche bread, Texas toast, and challah bread. These types of bread will hold up better than thin sliced sandwich bread.
- Eggs - plenty of eggs to make the casserole "stick together".
- Milk - whole milk really works best to create a balanced custard. We didn't test with skim or plant based milks like almond milk or oat milk for fear that they were too thin to create the right custard texture.
- Cinnamon - for the classic taste.
- Nutmeg - something like pumpkin pie spice or apple pie spice can be substituted.
- Pure vanilla extract - or try something different like almond or maple.
- Salt - kosher or sea salt is great!
- Brown sugar - creates a nice topping.
- Butter - adds rich flavor.
- Chopped nuts - chopped walnuts or pecans are optional.
- Maple syrup, powdered sugar, fresh fruit for serving.
STEP ONE: Preheat the oven to 225 degrees F.
STEP TWO: Cut each roll into 8 cubes. You can take several rolls at a time, cut them in half then cut each half into fourths.
STEP THREE: Spread cubed bread onto a large rimmed baking sheet and bake for about 30 to 40 minutes, or until dry and crisp. Shake the pan occasionally so the bread will dry evenly.
STEP FOUR: Prepare crockpot by spraying it liberally with nonstick cooking spray. See Tips sections for instructions to create a collar and sling.
STEP FIVE: In a large bowl, combine eggs, milk, cinnamon, nutmeg, and vanilla extract and whisk until well mixed. Add bread cubes to the crockpot then pour the custard mixture over the bread. Press the bread down into the liquid to submerge.
Not soaking the bread creates a lighter casserole. It's not mushy! If you prefer a really soft texture, soak bread mixture for four or more hours.
STEP SIX: Sprinkle brown sugar over the casserole then top with sliced butter. Top with chopped nuts, if using. Cook until the casserole is set and golden brown, about 3 and half to 4 hours on low heat.
Serve with maple syrup and fresh fruit.
Some crockpots (like mine) do run hot especially in the back. You can create a collar by folding three or four pieces of heavy duty foil into 4 inch strips that overlap when placed inside the back of the crockpot.
If you want to remove the French toast casserole (or any casserole) from the crockpot insert, you'll need to create a sling. You will need to fit two long pieces of heavy duty foil placed perpendicular to one another inside the crockpot. Be sure there is some overhang. When ready, use the overhanging foil as handles to lift the casserole out.
If you are going to cook the casserole later, cover it with plastic wrap and set in the refrigerator for up to two hours.
The longer the casserole sits, the more likely your casserole will turn out mushy instead of moist and hearty.
If you need to hold the casserole for longer, then I suggest storing the bread at room temperature and storing the egg mixture in the fridge. Assemble the casserole and cook as directed.
We get the best results when using the low temperature setting, but you can cook it on high for a couple of hours.
If you have very stale bread, you don't have to pre-bake it.
Cooking up a crockpot French toast casserole is all about personalizing it to your taste buds! Look no further for some delightful twists and handy pointers.
- Easy Breakfast Casserole: The beauty of a French toast casserole is its simplicity. Use pre-cut bread to save time, so you can literally toss everything into the pot and let it cook while you kick back and relax.
- Cinnamon Rolls: Craving something extra indulgent? Swap out regular bread for small pieces of cinnamon rolls. Your casserole will swirl with flavors and elevate your morning treat to a gooey delight.
- Dark Brown Sugar: For a deeper, rich flavor, sprinkle dark brown sugar on top before cooking. It caramelizes as it cooks, creating a mouthwatering crust that's a true game-changer.
- Sprinkle with powdered sugar or dollop with whipped cream for added joy.
- Drizzle with maple syrup or honey for a classic touch.
- Add a scoop of vanilla ice cream if you're feeling adventurous—it's dessert for breakfast!
How to store
- Store leftovers in an airtight container for up to one week.
- Freeze leftovers in freezer safe containers for up to three months. Thaw overnight in the refrigerator.
- To reheat, just pop individual portions in the microwave on a reduced power setting to keep the bread from getting hard.
You can use most types of bread, but thick slices of day-old bread like brioche or challah work best for soaking up the egg mixture without falling apart.
You can, but you'll need to make some adjustments. I don't recommend soaking or cooking this casserole for 8 hours.
Yep, go wild with your mix-ins! Toss in some berries, sliced apples, or even a handful of pecans for extra crunch. Add these on top before you start cooking.
Berries: Just sprinkle them on.
Apples: Thin slices work best.
Pecans: Chopped for better texture.
More crockpot recipes
- Crockpot Cheesy Hashbrown Casserole
- Potato, Ham and Cheese Crockpot Soup
- Crockpot Garlic Parmesan Chicken Pasta
- Crockpot Lil Smokies in Grape Jelly
Thank you for checking out this Crockpot French Toast Casserole recipe. I'm grateful to have readers like you! If you enjoyed the recipe, I'd love a star rating and any feedback you may have. Please come back for more recipes made with maximum flavor and minimal effort!
Crockpot French Toast Casserole
- 24 Hawaiian rolls Party pack of 24 rolls
- 8 eggs large
- 3 cups whole milk more for very dry bread
- 2 teaspoon cinnamon
- 2 teaspoon pure vanila extract
- ½ teaspoon nutmeg
- ¼ teaspoon coarse salt
- ½ cup brown sugar packed
- ½ cup butter one stick
- Preheat the oven to 225 degrees F.
- Cut each roll into 8 cubes. You can take several rolls at a time, cut them in half then each half into fourths.
- Spread bread onto a large rimmed baking sheet and bake for about 30 to 40 minutes, or until dry and crisp. Shake the pan occasionally so the bread will dry evenly.
- Prepare crockpot by spraying it liberally with nonstick cooking spray.
- In a large bowl, combine eggs, milk, cinnamon, vanilla extract, nutmeg, and whisk until well mixed. Add bread cubes to the crockpot then pour the custard mixture over the bread. Press the bread down into the liquid to submerge.
- Sprinkle brown sugar over the casserole then top with sliced butter. Top with chopped nuts, if using. Cook until the casserole is set and golden brown, about 3 and half to 4 hours on low heat.
- Serve with maple syrup and fresh fruit.