12 Crockpot French Toast Recipes for Lazy Weekend Breakfasts

Good French toast lives and dies on the custard, and a slow cooker is quietly brilliant at that job. Stale bread drinks up eggs, milk, and warm spice, then steams gently until the center sets without burning. These french toast crockpot recipes take that same foundation in sweet, fruity, chocolatey, and even savory directions.

Start with the Classic Custard if you want a dependable breakfast. Go for the Strawberry Shortcake if you love bright fruit, the S’mores if you’re feeding kids, and the Herbed Mushroom Swiss if you want something savory with your coffee.

Which French Toast Crockpot Recipes Should You Make?

Classic Custard Crockpot French Toast

This is the one to make when you want classic French toast without standing over a skillet. A rich custard, soft challah, and a slow morning in the crockpot give you clean slices that hold together.

Ingredients (makes 8 squares)

• Day-old challah or brioche bread, cut into 2 cm cubes: 450 g (1 lb)
• Large eggs: 8
• Whole milk: 480 ml (2 cups)
• Heavy cream: 120 ml (1/2 cup)
• Granulated sugar: 100 g (1/2 cup)
• Vanilla bean powder: 2 tsp
• Ground cinnamon: 1 1/2 tsp
• Fine sea salt: 1/4 tsp
• Unsalted butter, for greasing and dotting: 60 g (4 tbsp)
• Maple syrup, for serving: 120 ml (1/2 cup)

Instructions

Step 1: Grease a 6-quart slow cooker with 1 tbsp of the butter, then add the 450 g bread cubes and toss them with your hands so every piece sits in a thin coat of butter.

Step 2: Crack the 8 eggs into a large bowl and whisk them with the 480 ml milk, 120 ml heavy cream, 100 g sugar, 2 tsp vanilla bean powder, 1 1/2 tsp cinnamon, and 1/4 tsp salt until you no longer see streaks of yolk.

Step 3: Pour the custard over the bread and press down gently with the back of a spoon so every cube takes a drink. Let it sit for 10 minutes, then press once more; you’re looking for soft, soaked cubes with no dry patches.

Step 4: Dot the remaining 3 tbsp butter over the top, cover, and cook on high for 2 1/2 hours, until the edges pull away and the center barely wobbles when you nudge the pot.

Step 5: Turn off the slow cooker and give the casserole 15 minutes to settle so your slices come out clean, then serve them warm with the 120 ml maple syrup, warmed, and extra butter.

Cinnamon Roll Crockpot French Toast

If you love the gooey middle of a cinnamon roll but want it in a shareable breakfast, this is your version. The brown sugar caramelizes under the bread while a quick cream cheese drizzle keeps the top from being too sweet.

Ingredients (makes 6 servings)

• Day-old challah bread, torn into 2 cm cubes: 340 g (12 oz)
• Large eggs: 6
• Whole milk: 360 ml (1 1/2 cups)
• Heavy cream: 80 ml (1/3 cup)
• Light brown sugar: 100 g (1/2 cup)
• Vanilla bean powder: 1 1/2 tsp
• Ground cinnamon: 2 tsp
• Unsalted butter, for greasing and dotting: 45 g (3 tbsp)
• Cream cheese, softened: 115 g (4 oz)
• Powdered sugar: 60 g (1/2 cup)

Instructions

Step 1: Grease a 6-quart slow cooker with 1 tbsp of the butter and add the 340 g bread cubes. Toss the cubes with 1 tsp of the cinnamon right in the pot, using your hands to coat every side.

Step 2: Whisk the 6 eggs in a large bowl with 360 ml milk, 80 ml heavy cream, 100 g brown sugar, 1 1/2 tsp vanilla bean powder, and the remaining 1 tsp cinnamon until the sugar dissolves and you see a smooth, pale mixture.

Step 3: Pour the custard over the bread and press down gently so the top cubes sink in. Let it sit for 5 minutes, then give it one more press; you want every cube soft before it cooks.

Step 4: Dot the remaining 2 tbsp butter over the top, cover, and cook on high for 2 hours, until the center puffs and a knife tip comes out clean when you test it.

Step 5: Beat the 115 g cream cheese with 60 g powdered sugar in a small bowl until it loosens enough for you to drizzle, scraping down the sides once or twice.

Step 6: Turn off the slow cooker and give it 10 minutes to settle, then drizzle the cream cheese mixture over the top and serve warm while you scoop.

Strawberry Shortcake Crockpot French Toast

Bright strawberries and barely sweet whipped cream make this one feel like a spring brunch. It uses less bread and a higher fruit ratio, so the strawberries turn jammy while the custard stays light.

Ingredients (makes 4 generous portions)

• Day-old brioche bread, cut into 2 cm cubes: 300 g (10 oz)
• Fresh strawberries, hulled and quartered: 250 g (2 cups)
• Large eggs: 4
• Whole milk: 360 ml (1 1/2 cups)
• Heavy cream, divided: 120 ml (1/2 cup)
• Granulated sugar: 65 g (1/3 cup)
• Vanilla bean powder: 1 tsp
• Unsalted butter, for greasing: 30 g (2 tbsp)
• Powdered sugar, for the cream: 2 tbsp

Instructions

Step 1: Grease a 4-quart slow cooker with the 30 g butter and scatter half the strawberries across the bottom. Add the 300 g bread cubes on top, then the remaining strawberries, and you’ll have a two-layer casserole ready for the custard.

Step 2: Whisk the 4 eggs with 360 ml milk, 60 ml of the heavy cream, 65 g sugar, and 1 tsp vanilla bean powder until you have a pale, smooth custard.

Step 3: Pour the custard evenly over the bread and berries, then press down lightly with a spoon. You want the top cubes to soak up liquid, so dip any dry corners into the custard before covering.

Step 4: Cover and cook on high for 2 hours, until the top looks set and the edges start to pull away when you tilt the pot.

Step 5: Whip the remaining 60 ml cream with the 2 tbsp powdered sugar until soft peaks form, then give the casserole 10 minutes to rest. Serve each scoop as you add a spoonful of whipped cream and a few fresh strawberries.

Apple Pie Crockpot French Toast

This one leans into warm apple pie spice and softened apples that cook down into the bread. A little lemon juice keeps the apple flavor bright, and the brown sugar gives the edges a dark, sticky finish.

Ingredients (makes 8 slices)

• Day-old challah bread, cut into 2 cm cubes: 450 g (1 lb)
• Granny Smith apples, peeled and thinly sliced: 350 g (3 medium)
• Light brown sugar: 100 g (1/2 cup)
• Ground cinnamon: 2 tsp
• Fresh lemon juice: 1 tbsp
• Large eggs: 8
• Whole milk: 360 ml (1 1/2 cups)
• Heavy cream: 80 ml (1/3 cup)
• Unsalted butter, for greasing and dotting: 45 g (3 tbsp)
• Maple syrup, for serving: 120 ml (1/2 cup)

Instructions

Step 1: Toss the 350 g apple slices with 1 tbsp lemon juice, 1 tbsp of the brown sugar, and 1 tsp of the cinnamon in a medium bowl, using your hands to coat them.

Step 2: Grease a 6-quart slow cooker with 1 tbsp of the butter, then layer in half the apples, all the 450 g bread cubes, and the remaining apples, so you get apple in every bite.

Step 3: Whisk the 8 eggs with 360 ml milk, 80 ml cream, the rest of the 100 g brown sugar, and the remaining 1 tsp cinnamon until no streaks remain.

Step 4: Pour the custard over the layered apples and bread, pressing down gently so the top layer begins to soak. You’ll see the custard disappear into the cubes after a few minutes.

Step 5: Dot the remaining 2 tbsp butter over the top, cover, and cook on high for 2 1/2 hours, until the apples are tender and the center no longer jiggles when you shake the pot. Serve warm with the 120 ml maple syrup.

Pumpkin Spice Crockpot French Toast

Pumpkin and warm spice turn this into a fall breakfast without extra effort. The pumpkin purée thickens the custard so the middle stays creamy rather than wet, and it pairs well with just a pat of butter.

Ingredients (makes 6 squares)

• Day-old brioche bread, cut into 2 cm cubes: 340 g (12 oz)
• Canned pumpkin purée: 180 g (3/4 cup)
• Large eggs: 6
• Whole milk: 360 ml (1 1/2 cups)
• Heavy cream: 80 ml (1/3 cup)
• Light brown sugar: 100 g (1/2 cup)
• Pumpkin pie spice: 2 tsp
• Vanilla bean powder: 1 tsp
• Unsalted butter, for greasing and dotting: 30 g (2 tbsp)
• Maple syrup, for serving: 120 ml (1/2 cup)

Instructions

Step 1: Grease a 5-quart slow cooker with 1 tbsp of the butter and pile in the 340 g bread cubes, tossing them with your hands so they sit in an even layer.

Step 2: Whisk the 6 eggs, 180 g pumpkin purée, 360 ml milk, 80 ml cream, 100 g brown sugar, 2 tsp pumpkin pie spice, and 1 tsp vanilla bean powder in a bowl until the mixture turns smooth and you see no streaks of orange.

Step 3: Pour the pumpkin custard over the bread and press down with a spoon until every cube feels soft. Let it sit for 10 minutes, then press once more; you’re checking for any dry bits.

Step 4: Dot the remaining 1 tbsp butter across the top, cover, and cook on high for 2 hours, until the edges are set and the center puffs up when you peek.

Step 5: Give the casserole 10 minutes to settle, then scoop it onto plates as you please with the 120 ml maple syrup, warmed, or a little soft butter.

Chocolate Banana Crockpot French Toast

Banana and chocolate already belong together, and the slow cooker melts them into a soft, rich breakfast. The banana slices get creamy, the chocolate chips sink into the custard, and the cocoa turns the whole thing dark.

Ingredients (makes 8 servings)

• Day-old challah bread, cut into 2 cm cubes: 450 g (1 lb)
• Ripe bananas, sliced: 2 medium
• Large eggs: 8
• Whole milk: 360 ml (1 1/2 cups)
• Heavy cream: 80 ml (1/3 cup)
• Unsweetened cocoa powder: 30 g (1/4 cup)
• Granulated sugar: 100 g (1/2 cup)
• Vanilla bean powder: 2 tsp
• Semi-sweet chocolate chips: 85 g (1/2 cup)
• Unsalted butter, for greasing and dotting: 45 g (3 tbsp)

Instructions

Step 1: Grease a 6-quart slow cooker with 1 tbsp of the butter and layer in one sliced banana, then half the 450 g bread cubes, then the second banana, so you start with fruit on the bottom.

Step 2: Scatter the 85 g chocolate chips over the layers, then add the rest of the bread so the chips end up in the middle and on top, which gives you little pockets of melted chocolate after cooking.

Step 3: Whisk the 8 eggs with 360 ml milk, 80 ml cream, 30 g cocoa powder, 100 g sugar, and 2 tsp vanilla bean powder until you have a smooth, dark custard and no lumps of cocoa remain.

Step 4: Pour the custard over the bread and press gently with the back of a spoon, letting it sit for 8 minutes so the top cubes can soak before you cover.

Step 5: Dot the remaining 2 tbsp butter over the top, cover, and cook on high for 2 1/2 hours, until the center is set and a knife comes out mostly clean when you test it.

Step 6: Turn off the slow cooker and give it 10 minutes to rest, then serve warm as you dust the top with a little cocoa.

Lemon Blueberry Crockpot French Toast

This is a brighter take with lemon zest and fresh blueberries that burst into jammy pockets. The blueberries sink and the lemon keeps the custard from tasting too sweet.

Ingredients (makes 6 servings)

• Day-old brioche bread, cut into 2 cm cubes: 340 g (12 oz)
• Fresh blueberries: 200 g (1 1/2 cups)
• Large eggs: 6
• Whole milk: 360 ml (1 1/2 cups)
• Heavy cream: 80 ml (1/3 cup)
• Granulated sugar: 80 g (1/3 cup)
• Lemon zest: 2 tbsp
• Fresh lemon juice: 2 tbsp
• Unsalted butter, for greasing and dotting: 30 g (2 tbsp)
• Powdered sugar, for dusting: 2 tbsp

Instructions

Step 1: Grease a 5-quart slow cooker with 1 tbsp of the butter and scatter half the 200 g blueberries over the bottom. Add the 340 g bread cubes, then the remaining blueberries, so you get fruit in every bite.

Step 2: Whisk the 6 eggs with 360 ml milk, 80 ml cream, 80 g sugar, 2 tbsp lemon zest, and 2 tbsp lemon juice until the sugar dissolves and you have a pale yellow custard.

Step 3: Pour the custard evenly over the bread and berries, pressing down lightly with a spoon until the top cubes begin to soak. You’ll see the blueberries tinge the custard before it cooks.

Step 4: Dot the remaining 1 tbsp butter over the top, cover, and cook on high for 2 hours, until the edges are golden and the center barely wobbles when you shake the pot.

Step 5: Give the casserole 10 minutes to rest, then serve it dusted with the 2 tbsp powdered sugar and a little extra lemon zest while you spoon it out.

Peanut Butter and Jelly Crockpot French Toast

Peanut butter and strawberry jam get swirled through the bread instead of spread on top, so the whole casserole tastes like a PB&J that went to brunch. It’s rich, so a small square goes a long way.

Ingredients (makes 4 squares)

• Day-old challah bread, cut into 2 cm cubes: 300 g (10 oz)
• Creamy peanut butter: 120 g (1/2 cup)
• Strawberry jam: 120 g (1/3 cup)
• Large eggs: 4
• Whole milk: 360 ml (1 1/2 cups)
• Heavy cream: 60 ml (1/4 cup)
• Granulated sugar: 50 g (1/4 cup)
• Vanilla bean powder: 1 tsp
• Unsalted butter, for greasing and dotting: 30 g (2 tbsp)

Instructions

Step 1: Grease a 4-quart slow cooker with 1 tbsp of the butter, then add half the 300 g bread cubes. Drizzle half the 120 g peanut butter and half the 120 g strawberry jam over them in ribbons, working side to side so you cover most of the bread.

Step 2: Layer the remaining bread on top and finish with the rest of the peanut butter and jam, so you get ribbons of both in every bite.

Step 3: Whisk the 4 eggs with 360 ml milk, 60 ml cream, 50 g sugar, and 1 tsp vanilla bean powder until smooth, then pour it over the layers slowly so you know the custard reaches the bottom.

Step 4: Press the bread down lightly with a spoon and let it sit for 10 minutes, until the top cubes look glossy and you see no dry edges.

Step 5: Dot the remaining 1 tbsp butter over the top, cover, and cook on high for 2 1/2 hours, until the center is set and the edges pull away. Serve each square while you add a small spoon of extra jam.

Orange Creamsicle Crockpot French Toast

Orange zest and fresh juice make this one taste like a creamsicle in casserole form. The custard is a little looser, so the bread bakes up softer, and the orange zest keeps it bright.

Ingredients (makes 8 portions)

• Day-old brioche bread, cut into 2 cm cubes: 450 g (1 lb)
• Large eggs: 8
• Whole milk: 360 ml (1 1/2 cups)
• Heavy cream: 120 ml (1/2 cup)
• Granulated sugar: 100 g (1/2 cup)
• Orange zest: 2 tbsp
• Fresh orange juice: 120 ml (1/2 cup)
• Unsalted butter, for greasing and dotting: 45 g (3 tbsp)

Instructions

Step 1: Grease a 6-quart slow cooker with 1 tbsp of the butter, then add the 450 g bread cubes and toss them with your hands so they sit evenly.

Step 2: Whisk the 8 eggs with 360 ml milk, 120 ml cream, 100 g sugar, 2 tbsp orange zest, and 120 ml orange juice until the sugar dissolves and you smell the orange.

Step 3: Pour the orange custard over the bread and press down gently so every cube takes on liquid. Let it sit for 8 minutes, then give the top a final press; you want no hard corners.

Step 4: Dot the remaining 2 tbsp butter over the top, cover, and cook on high for 2 1/2 hours, until the custard puffs and the center stops wobbling when you shake the pot.

Step 5: Give the casserole 10 minutes to settle, then serve it in wide bowls before you lose the soft middle.

Coconut Pineapple Crockpot French Toast

Coconut milk and pineapple give this one a tropical edge while the shredded coconut toasts against the sides of the pot. It’s less sweet than the berry versions, so a drizzle of honey works well if you keep some nearby.

Ingredients (makes 6 portions)

• Day-old challah bread, cut into 2 cm cubes: 340 g (12 oz)
• Fresh pineapple, cut into small chunks: 250 g (1 1/2 cups)
• Large eggs: 6
• Full-fat coconut milk: 400 ml (1 can)
• Heavy cream: 60 ml (1/4 cup)
• Granulated sugar: 80 g (1/3 cup)
• Vanilla bean powder: 1 1/2 tsp
• Unsweetened shredded coconut: 40 g (1/2 cup)
• Unsalted butter, for greasing: 30 g (2 tbsp)

Instructions

Step 1: Grease a 5-quart slow cooker with the 30 g butter, then layer half the 250 g pineapple and half the 340 g bread cubes in the pot, so you start with fruit on the bottom.

Step 2: Add the remaining bread and pineapple, then sprinkle half the 40 g shredded coconut over the top layer before you make the custard.

Step 3: Whisk the 6 eggs with 400 ml coconut milk, 60 ml cream, 80 g sugar, and 1 1/2 tsp vanilla bean powder until the mixture looks silky and you see no clumps of coconut milk.

Step 4: Pour the custard over the layers and press down gently with a spoon, letting it sit for 10 minutes so you can be sure the bread drinks evenly.

Step 5: Sprinkle the remaining shredded coconut over the top, cover, and cook on high for 2 hours, until the coconut edges turn brown and the center looks set. Serve warm as you spoon extra pineapple chunks over the top.

Herbed Mushroom Swiss Crockpot French Toast

This savory version skips the sugar and leans on mushrooms, Swiss cheese, and thyme. The bread soaks up an eggy custard and bakes into something between French toast and a soft strata.

Ingredients (makes 4 squares)

• Day-old ciabatta or sourdough bread, cut into 2 cm cubes: 300 g (10 oz)
• Cremini mushrooms and yellow onion, sliced and diced: 250 g (8 oz) mushrooms plus 1 small onion
• Garlic cloves, minced: 2
• Fresh thyme leaves: 1 tbsp
• Swiss cheese, shredded: 150 g (1 1/2 cups)
• Large eggs: 5
• Whole milk: 360 ml (1 1/2 cups)
• Heavy cream: 80 ml (1/3 cup)
• Fine sea salt and ground black pepper: 1/2 tsp and 1/4 tsp
• Unsalted butter: 60 g (4 tbsp)

Instructions

Step 1: Melt 2 tbsp of the butter in a skillet over medium heat, then add the mushrooms and onion. Cook for 6 minutes, stirring a few times, until the mushrooms release their liquid and you see brown edges.

Step 2: Stir in the 2 minced garlic cloves and 1 tbsp thyme, and cook for 30 seconds until fragrant. Grease the slow cooker with 1 tbsp of the remaining butter, then layer in half the bread, half the mushroom mixture, and half the 150 g Swiss cheese so you build two even layers.

Step 3: Whisk the 5 eggs with 360 ml milk, 80 ml cream, 1/2 tsp salt, and 1/4 tsp pepper in a bowl until smooth and you see a pale, even color.

Step 4: Pour the custard over the layered mixture and press down lightly so the top bread cubes begin to soak, then finish with the remaining mushroom mixture and cheese; you want the cheese on top to carry the salt.

Step 5: Dot the last 1 tbsp butter over the top, cover, and cook on low for 3 hours, until the center is set and the cheese around the edges pulls golden when you peek.

Step 6: Turn off the slow cooker and give it 10 minutes to settle, then serve the squares while you scatter a few extra thyme leaves over the top.

S’mores Crockpot French Toast

Graham cracker crumbs, chocolate chips, and marshmallows turn this into a breakfast that tastes like campfire s’mores, no fire required. The marshmallows go in at the end so they soften instead of disappearing.

Ingredients (makes 6 squares)

• Day-old challah bread, cut into 2 cm cubes: 340 g (12 oz)
• Large eggs: 6
• Whole milk: 360 ml (1 1/2 cups)
• Heavy cream: 80 ml (1/3 cup)
• Granulated sugar: 80 g (1/3 cup)
• Vanilla bean powder: 1 1/2 tsp
• Graham cracker crumbs: 60 g (1/2 cup)
• Semi-sweet chocolate chips: 115 g (2/3 cup)
• Mini marshmallows: 50 g (1 cup)
• Unsalted butter, for greasing and dotting: 30 g (2 tbsp)

Instructions

Step 1: Grease a 5-quart slow cooker with 1 tbsp of the butter, then add half the 340 g bread cubes. Sprinkle half the chocolate chips and half the 60 g graham cracker crumbs over them, so you get crunch and chocolate in the middle.

Step 2: Top with the remaining bread, chocolate chips, and graham crumbs, but hold the marshmallows back until the end so you can melt them on top later.

Step 3: Whisk the 6 eggs with 360 ml milk, 80 ml cream, 80 g sugar, and 1 1/2 tsp vanilla bean powder until smooth, then pour it over the layers slowly so the custard soaks through; you’ll see it disappear quickly.

Step 4: Press the bread down lightly with a spoon and let it sit for 8 minutes, until the top cubes look glossy and you see no dry patches.

Step 5: Dot the remaining 1 tbsp butter over the top, cover, and cook on high for 2 hours, until the center is set and the chocolate has melted when you test with a spoon.

Step 6: Remove the lid, scatter the 50 g mini marshmallows over the top, cover, and cook for 10 minutes more, until they puff and soften. Serve warm while you watch the marshmallows stretch.

The biggest variable in every one of these is the bread. Day-old challah or brioche drinks up the custard without turning to mush, so dry it out in a low oven for ten minutes if yours is fresh.

Pick a version, let the slow cooker do the overnight or morning work, and wake up to a breakfast that slices clean and tastes like you fussed more than you did.