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Caramel Pecan Slow-Cooker French Toast Casserole

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Half-Baked Harvest
Updated May 3, 2017
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Sweet, simple and perfect slow-cooker french toast casserole for a crowd!

More About This Recipe

  • It’s hard to believe we’re in mid-November and the holidays are in full swing. Are you ready for Thanksgiving? Are YOU cooking the big meal? Whether you’re having a large gathering of out of town guests or simply hanging with your family, I have the PERFECT easy breakfast that will free up space in your oven and still feed a crowd! I don’t know about you, but during the holidays I’m always, always looking for space in my oven. Morning, afternoon or night, it seems like I just never have enough oven space. SO. I came up with this easy recipe for French toast casserole that’s made in the slow-cooker. Genius, right?! It’s so simple, quick and easy to prepare, I know it will become your new go-to holiday breakfast! AND this French toast is extra special! It’s stuffed with dulce de leche and pecans. Total YUM. This recipe would be equally great to take to a brunch—just double or triple the recipe for larger gatherings. Serve warm with your choice of caramel sauce or maple syrup.

Caramel Pecan Slow-Cooker French Toast Casserole

  • Prep Time 15 min
  • Total 3 hr 0 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 4 tablespoons brown sugar
  • 4 tablespoons butter, melted
  • 1 loaf challah bread, sliced into thick slices
  • 1/2 cup dulce de leche
  • 1 cup milk
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped
  • Maple syrup, for serving

Instructions

  • Step 
    1
    Add the butter and brown sugar to the bowl of a 4-6 quart slow-cooker.
  • Step 
    2
    Spread each slice of bread with a layer of dulce de leche. Sprinkle each piece of bread with chopped pecans and then arrange the bread slices in your slow-cooker.
  • Step 
    3
    In a bowl, whisk together the milk, eggs, vanilla, cinnamon and salt. Pour the milk/egg mixture over the bread slices. Make sure all of the bread has been moistened. Sprinkle the pecans over the bread. Cover and place in the fridge for 30 minutes or up to overnight.
  • Step 
    4
    The next morning, turn the slow-cooker to Low and cook for 3 hours, or on High for 1 1/2 hours or until the bread is cooked through and golden brown. Serve warm with caramel sauce, dulce de leche or maple syrup. Enjoy!

Nutrition

No nutrition information available for this recipe

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