Slow-Cooker French Toast with Berries
Slow-Cooker French Toast with Berries
Photo: Liz Andrew/Styling: Erin McDowell

If you're like us, the thought of making a fancy breakfast at the crack of dawn makes you want to pull the covers back over your head. We've got the ultimate solution, in the form of this slow-cooker French toast with berries. It's the ideal meal to make for a crowd, and lucky for you, it's all done in a slow cooker. We suggest using challah bread, which is enriched with lots of eggs for a soft but sturdy texture, but you could also try brioche if that’s easier to find.

Your morning meal is about to be easier than making a pot of coffee.

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6 servings

1 loaf cubed challah bread

¾ cup sliced strawberries

¾ cup blueberries

¾ cup raspberries

5 large eggs

1 cup whole milk

½ cup heavy cream

⅓ cup pure maple syrup

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

3 tablespoons unsalted butter

Whipped cream, for serving (optional)

1. Grease the inside of the slow cooker with nonstick spray. Arrange the challah bread, strawberries, blueberries and raspberries in the slow cooker.

2. In a large bowl, whisk the eggs with the milk, heavy cream, maple syrup, vanilla extract and cinnamon to combine. Pour the mixture evenly over the bread.

3. Dot the butter evenly over the surface of the bread. Cook on High until the French toast is warm and cooked through, 1½ to 2 hours. Serve immediately, with a dollop of whipped cream, if desired.

499 calories

23g fat

58g carbs

14g protein

18g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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