Slow Cooker Cinnamon French Toast Casserole

I have noticed we are seeking comfort food lately. I thought it was just the time of year, wanting fully enjoy the Thanksgiving and Christmas season, with all of the favorite foods. But, then I read an article that more and more people are eating their feelings right now with election season being stressful for everyone. It was funny but when I started to think about it I put out Facebook post and others quickly agreed. In fact we made this dish twice this weekend! Yes, both for Saturday and Sunday! Hopefully after today we will be seeking a few more salads and less carbs.


This was a hit! Like I said twice in one weekend. My kids ate it plain but I added a bit of warmed syrup over the top of mine, yummy! However you serve it make sure you add the candied pecans as they add to the texture of the dish. We made it the first time without the pecans but they really do add a bit of texture that makes the dish.

Serve this with a side of fruit salad to make the meal complete.

Slow Cooker Cinnamon French Toast Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print

A yummy dish for a brunch or holiday meal!


  • 1 large loaf French bread
  • 6 eggs
  • 2 cups whole milk
  • 2 teaspoons cinnamon
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1/2 cup pecans, cut into pieces
  • 1 tablespoon butter
  • 1 tablespoon brown sugar


  1. Cut loaf of  it into  1″ cubes and place the bread cubes into a large bowl.
  2. In a different bowl beat the eggs, milk, vanilla and 1½ teaspoon of cinnamon until well blended. Pour the egg and milk mixture over bread cubes and stir until all your bread is well coated.
  3. Coat the bowl of the slow cooker with non-stick spray.  Pour the bread mixture into the bowl of the slow cooker and cover with top. Refrigerate for 8 hours to overnight.
  4. Cut together the butter and brown sugar into small pieces in a separate bowl. Cover bowl and refrigerate.
  5. Remove French toast from refrigerator and crumble the butter mixture over the top.
  6. In a small skillet melt 1 tablespoon butter and 1 tablespoon brown sugar with the pecan pieces over medium heat. As pan warms turn the heat down a bit and let the mixture become sticky. Remove pan from stove and pour mixture over the bread mixture in the slow cooker.
  7. Cover and cook on low for 3 1/2 to 4 hours or high for 2 1/2 hours. Egg will be set and not mushy.
  8. Let it cool slightly before serving.

10 Comments Add yours

  1. I suppose, Marci, that it is also the change in season which could make you seek comfort foods. Lovely recipe.

    Liked by 1 person

    1. koolaidmoms says:

      I am sure it is!

      Liked by 1 person

  2. Definitely trying this. It looks SO MUCH better than what I made a few weeks ago. And, the Crock Pot means it will stay hot. Perfect recipe for this season.

    Liked by 1 person

    1. koolaidmoms says:

      Hope you like it. We loved the addition of the candied pecans.


  3. What a novel idea. ⚡️

    Liked by 1 person

    1. koolaidmoms says:


      Liked by 1 person

  4. syl65 says:

    This certainly does look comforting and very tasty, Marci. Cinnamon and pecans 😊

    Liked by 1 person

    1. koolaidmoms says:

      The little bit of crunch made it for me. Totally changed the texture of the dish.

      Liked by 1 person

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