Slow Cooker French Toast

Featured photo above by ©2017, Deborah Kaplan

I normally don’t eat breakfast unless we are traveling in our RV. Mostly, I only drink coffee in the morning. I do however love the following breakfast foods: Belgian waffles, creamed chipped beef, pork-roll, spinach feta omelette, deep fried French toast, pan fried French toast, bacon, maple sausage, fried matzo and pork Scrapple, and DH’s dead scrambled egg concoction. I personally rarely cook breakfast, as that job is designated for DH. He will ask me if I want breakfast and normally, I say no, so he will make something for himself. So this was probably a shock to his system and on Mother’s Day too boot. I saw a photo on a popular photography site, but when I clicked on it, there was no recipe on the redirect. So I decided to experiment myself. 

My version was made with ingredients I had on hand, since I only decided to make this at 1:00 AM on the wee hours of Mother’s Day. I had cinnamon swirl bread, chocolate chip brioche buns, whole milk, cinnamon, vanilla extract, butter, chocolate chips and eggs. I also have a 6-quart slow cooker. 


Slow Cooker Photo by J. J. Kaplan (My DD)

Slow Cooker French Toast

  • Servings: 5-6
  • Difficulty: easy
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Ingredients: MyFrenchToast-a

  • 1 teaspoon butter (Salted)

  • 6-slices cinnamon swirl bread

  • 6 slices brioche bread

  • 1/4 cup semi-sweet chocolate chips

  • 6 eggs

  • 2 cups milk (Whole Milk)

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 3 tablespoons butter

  • Maple Syrup (Serve with)


  1. Line slow cooker with nonstick foil. (I didn’t use foil but I think it will lift out)

  2. Rub foil with one teaspoon butter.

  3. Rip up the bread into small pieces. and place it in the slow cooker.

  4. Put slow cooker on low. (Mine only has Warm, Low and High)

  5. Sprinkle chocolate chips over bread.

  6. In a separate bowl, add eggs, discarding shells.

  7. Add milk and whisk with eggs until a uniform color is achieved.

  8. Add vanilla extract mixing well.

  9. Pour egg mixture over bread.

  10. Sprinkle cinnamon over bread egg mixture.

  11. Chop up butter and add it to the top of mixture.

  12. Place a tea towel over top of slow cooker, then put lid on.

  13. Cook on low for 4.5 hours.

  14. Lift out of slow cooker with foil.

  15. Serve with butter and maple syrup.

Preparation Time: 15 minutes; Cooking Time: 4.5 hours; Servings: 5-6 AcadiaTwo’s Kitchen Antics