BreakfastDinner Series

Crock Pot French Toast

BreakfastDinner Series

By Hairee Lee

If you get up early enough, you can start the cooking before going to bed. But if you're like me and think brunch means lunch time, then you'll have to get up early, put the dish together, turn on the crock pot and then go straight back to bed until you're good and ready to get up for real. Laura woke up at four in the morning to make sure her french toast would be ready by noon for Dinner 12: Sunday Brunch. And it was worth it. ((Easy to say when you're not the one who had to get up at 4 in the morning to start cooking. I guess that's why I say it. It's easy. I didn't have to cook at dawn. Laura's a champ!))

Crock Pot French Toast Serves 8


  • 1 whole loaf of bread
  • 1 dozen eggs
  • 2 teaspoon vanilla
  • 4 cups of milk
  • 1/4 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup walnuts, or other desired nuts (optional. I did not use nuts this time.)


  1. Laura used a 6 qt Smart-Pot Crock-Pot for this. If you have a smaller crockpot, scale back a bit. Maybe only use half a loaf of bread.
  2. Grease the inside of the crock pot very well with butter, shortening, or cooking spray.
  3. Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crock pot.
  4. In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.
  5. Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread). The bread will expand---it's like one of those spongy foam things that come in the capsules and turn into a dinosaur. Very cool.
  6. After 8 hours, take the lid off and let it sit for 30 minutes with the crock pot still plugged in.

Recipe adapted from A Year of Slow Cooking.