Crock Pot Eggnog French Toast Casserole
Crockpot eggnog french toast casserole with a hit of cranberry is all the sweet tangy-ness that’s right on the world of breakfast.
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As eggnog season is winding down and it’s gonna start disappearing of the shelves, I have one more recipe for your last carton.
I love how easy this recipe is.
And while it seems counterproductive I prepped this Friday night, to turn on Saturday morning, before I hit my Saturday morning gym routine.
See the trick is to get a head start on burning the calories. Then when you have something as good as this, you don’t have to feel bad about it.
I ate this with no shame. Not even a little bit.
Ingredients To Make Crockpot Cranberry Eggnog French Toast Bake
- Texas toast (or any other thick sliced bread)
- Eggnog
- Eggs
- sugar
- Rum extract
- Flour
- Nutmeg
- Salt
- Unsalted butter
- Cranberries
What Kind Of Bread Is Best For Making Crockpot French Toast
Because you are soaking the bread overnight, I would suggest a nice thick bread. Even letting it sit out a couple days is not a bad idea so it isn't super soft.
Texas toast is good, but you could also use ciabatta and brioche. Those are also great options.
How To Make Cranberry Eggnog French Toast Casserole In The Crockpot
Start out by cutting the bread into small chunks and then set the chunks aside. You will need them in a minute.
In a large bowl, whisk together the milk, eggs, half of sugar, and rum extract.
Then put your diced bread pieces in the bowl and cover with the egg mixture. You can pushed the bread down into it, or lightly toss with a spoon to coat the bread.
Keep in mind you are leaving it in the fridge overnight, so it will absorb it even if it is not fully covered.
Then In a separate small bowl, combine the flour, remaining sugar, nutmeg, salt, and butter. Then using a pastry cutter (or two forks if you wanna keep it simple), work the butter into the flour mixture until it forms a sandy consistency.
I recently tried using my hand mixer with the shred attachment and it did the trick nicely. You can see what I mean in the video in this post. Be sure to check that out.
Store the bowl with the bread and egg mixture, along with the butter mixture, in their seperate containers, in the refrigerator overnight.
The next morning, grease the bowl of the crockpot. Either with butter spray or your fingers and some butter like grandma used to do.
Transfer the bread mixture into the greased bowl of a slow cooker. You can pour out any egg mixture remaining in the bottom of the bowl.
Add the cranberries on top of the bread mixture. Then top the bread and berries with the pre-made butter mixture.
Cook on low for four to five hours or high for three hours.
It is absolutely delicious by itself. But can be served with maple syrup or even better dab of blonde butter syrup.
Another recipe perfect for Christmas morning. Start the crock pot. Have your coffee. And when done opening presents enjoy a delicious no fuss breakfast. All with minimal cleanup.
Merry Christmas friends!
Other Eggnog Recipe Goodies:
- Fluffy Eggnog Pancakes
- Eggnog Drop Biscuits
- Quick & Easy Eggnog Ice Cream
- Eggnog Pound Cake
- The Perfect Eggnog Latte
- 25 Eggnog Recipes That Make The Holidays Taste So Good
Eggnog French Toast Casserole
crockpot cranberry eggnog french toast casserole is all the sweet tangy-ness that’s eight on the world of breakfast.
Ingredients
- 12 slices Texas toast
- 2 cups milk
- 6 eggs
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- ½ cup flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, cut into small pieces
- 1 cup fresh blueberries
Instructions
- Cut the Texas toast into small chunks and set aside.
- In a large bowl, whisk together milk, eggs, brown sugar, and vanilla extract.
- Place Texas toast pieces in the bowl and press them into the egg mixture. Store mixture in the refrigerator overnight.
- In a small bowl, combine flour, brown sugar, cinnamon, salt, and butter. Using a pastry cutter, work the butter into the flour mixture until it forms a sandy consistency. Store the butter mixture in the refrigerator overnight, as well.
- In the morning, place the bread mixture into the greased bowl of a slow cooker. Discard any egg mixture remaining in the bottom of the bowl. Add blueberries to the slow cooker.
- Top the bread and blueberries with the butter mixture.
- Cook on low for four to five hours or high for three hours.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 669Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 233mgSodium: 594mgCarbohydrates: 76gFiber: 3gSugar: 35gProtein: 16g
