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Recipe by The Real Food Dietitians
The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.
Learn MoreSlow Cooker French Toast Casserole
Stop standing over the stove and put your slow cooker to work for you to make breakfast or breakfast-for-dinner easier. The result? Less stress and a scrumptious, bread pudding-like bowl of bliss.
15 MIN PREP
2 HR COOK
4 HR 15 MIN TOTAL
6 servings
Ingredients
16 ounces gluten-free bread, cut into cubes (about 6 cups)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 ½ teaspoon cinnamon, divided
Pinch of ground nutmeg
1 tablespoon coconut or organic cane sugar, optional
Directions
Grease the bottom and sides (about 3 inches up from the bottom) of the slow cooker.
In a large bowl, whisk together eggs, milk, maple syrup, vanilla, 1 teaspoon cinnamon and nutmeg.
Fold in bread cubes and allow mixture to rest 5-10 minutes to soften. Sprinkle with sugar (if using) and ½ teaspoon cinnamon.
Pour into slow cooker, cover and cook on HIGH for 2 hours or LOW for 4 hours or until cooked through.
Serve with berries, pure maple syrup, or organic yogurt or Organic Valley Whipped Heavy Cream.
© The Real Food Dietitians 2024. All rights reserved.
Product used in this recipe
