Slow Cooker French Toast Pudding Recipe

Introduction

Slow Cooker French Toast Pudding is a comforting twist on classic breakfast fare, combining soft, custardy bread with warm spices and a crisped top. Perfect for a leisurely morning, this recipe gently cooks overnight or all day for an effortless, delicious result.

Ingredients

• 1/2 package White Sandwich Bread
• 6 Eggs
• Butter, to taste
• 2 cups Milk
• 1 tablespoon Brown Sugar
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Vanilla Extract
• Maple Syrup, to taste

Instructions

1. Step 1: Rub the slow cooker pot with butter to coat the surface and line the bottom with non-stick baking paper.
2. Step 2: In a mixing jug, whisk together the eggs, brown sugar, ground cinnamon, vanilla extract, and milk until smooth.
3. Step 3: Dip each slice of white sandwich bread into the egg mixture, then arrange the slices evenly in the base of the slow cooker. Pour any remaining egg mixture over the top.
4. Step 4: Cook on the lowest setting for at least 6 hours until set and custardy.
5. Step 5: Remove the slow cooker lid and continue cooking on low for an additional 15 to 20 minutes to allow the surface to crisp up slightly.
6. Step 6: Serve warm with maple syrup drizzled on top and enjoy!

Tips & Variations

• Use day-old or slightly stale bread for better texture absorption and less sogginess.
• Swap white sandwich bread for brioche or challah for richer flavor and texture.
• Add a handful of raisins or chopped nuts between layers for added texture.
• For a dairy-free version, substitute milk with almond or oat milk and use a vegan butter alternative.
• Sprinkle a little powdered sugar or fresh fruit on top before serving for extra sweetness and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or warm in a low oven to preserve the creamy texture and crisp top. Avoid overheating to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pudding the night before?

Yes, you can assemble the bread and egg mixture in the slow cooker the night before, cover it, and start cooking in the morning for a freshly served breakfast.

What if I don’t have non-stick baking paper?

If you don’t have baking paper, generously butter the slow cooker pot to prevent sticking and make serving easier, though the texture on the bottom may differ slightly.

Slow Cooker French Toast Pudding Recipe

---

★★★★★

4.6 from 138 reviews

• Author: Luna
• Total Time: 6 hours 30 minutes
• Yield: 4–6 servings 1x

Pin Recipe

Print Recipe

Description

This Slow Cooker French Toast Pudding is a comforting and easy breakfast dish that combines the classic flavors of cinnamon, vanilla, and brown sugar with soft, custardy bread cooked gently in a slow cooker. Perfect for a hands-off morning, it results in a luscious, warm pudding topped with a crisp surface, especially delightful when drizzled with maple syrup.

---

Ingredients

Scale 1x2x3x

Bread

• 1/2 package White Sandwich Bread (about 8 slices)

Custard Mixture

• 6 eggs
• 2 cups milk
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Additional

• Butter (to taste, for greasing slow cooker)
• Maple syrup (to taste, for serving)

---

Instructions

1. Prepare the slow cooker: Rub the inside of the slow cooker pot with butter to prevent sticking. Then, line the bottom with non-stick baking paper to make removing the pudding easier after cooking.
2. Make the custard mixture: In a mixing jug, whisk together the eggs, brown sugar, ground cinnamon, vanilla extract, and milk until the mixture is smooth and fully combined.
3. Assemble the French toast pudding: Dip each slice of white sandwich bread into the egg mixture, ensuring it is fully coated but not overly soggy. Arrange the dipped bread slices evenly at the base of the slow cooker. Once all slices are placed, pour any leftover custard mixture evenly over the top to saturate the bread further.
4. Cook the pudding: Cover the slow cooker with its lid and cook on the lowest setting for at least 6 hours. This slow cooking process allows the custard to set gently and the bread to absorb the flavors without drying out.
5. Crisp the surface: After the initial cooking time, remove the lid and continue to cook on low for an additional 15 to 20 minutes. This step helps crisp up the surface of the pudding, adding texture contrast to the creamy interior.
6. Serve: Carefully lift the pudding out of the slow cooker using the baking paper. Serve warm with maple syrup drizzled on top for added sweetness and flavor. Enjoy your comforting, slow-cooked French toast pudding!

Notes

• Using non-stick baking paper makes it easier to remove the pudding from the slow cooker without breaking.
• Feel free to substitute white sandwich bread with brioche or challah for a richer flavor and texture.
• For extra richness, you can replace part of the milk with cream or evaporated milk.
• Adjust brown sugar quantity based on desired sweetness level.
• Maple syrup is optional but highly recommended for serving.
• The slow cooking time ensures a custardy texture; do not rush by increasing the heat setting.

• Prep Time: 10 minutes
• Cook Time: 6 hours 20 minutes
• Category: Breakfast
• Method: Slow Cooking
• Cuisine: American

Keywords: Slow Cooker French Toast Pudding, Breakfast Pudding, Slow Cooker Breakfast, Cinnamon French Toast, Egg Custard Breakfast