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Home » Crock Pot Recipes » Crock Pot Eggnog French Toast

Crock Pot Eggnog French Toast

Published: Dec 7, 2016 · Modified: Dec 18, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Disclosure: This Crock Pot Eggnog French Toast recipe has been sponsored by Crock-Pot® Brand. All opinions are my own.

Make Christmas morning extra special by serving this Crock-Pot Eggnog French Toast for a delicious Christmas morning breakfast.

Closeup photo of a square piece of eggnog French toast with syrup on a plate.

Christmas Morning Traditions

Do you have a Christmas morning tradition?

Besides the mad dash of kids tearing open all the presents Santa left under the tree does your family celebrate Christmas morning with a special holiday family breakfast?

One of the easiest ways to celebrate Christmas morning with a special breakfast is to make this easy Eggnog French Toast recipe.

I never enjoyed preparing breakfast on Christmas morning until I started cooking breakfast in my slow cooker.

Crock-Pot® Slow Cooker Eggnog French Toast recipe is perfect for Christmas morning via flouronmyface.com #ad #crockpotrecipes

When your busy with cleaning up after the kids have unwrapped their gifts breakfast is so much easier this way.

And after staying up all night wrapping the last of the gifts until the wee hours of the morning on Christmas Eve I was always too exhausted to even entertain the thought of cooking a big breakfast until now.

Crock Pot Slow Cooker Christmas Breakfast Bake recipe via flouronmyface.com

I can cook a no hands on breakfast casserole while the slow cooker does all the work.

I can still enjoy the kids and grandkids as they unwrap their presents on Christmas morning and not have to be in the kitchen cooking.

This French toast recipe is very easy to make and you don't have to get your hands all messy from dipping the bread slices into the egg mixture.

Step 1: Layer the sliced bread into the bottom of the slow cooker.

How to make Crock Pot® Slow Cooker Eggnog French Toast via flouronmyface.com #ad #crockpotrecipes

Step 2: Mix the eggs, cinnamon, and nutmeg together.

Crock Pot® Slow Cooker French Toast Ingredients via flouronmyface.com

Step 3: Add your favorite eggnog to the egg mixture.

Eggnog French Toast recipe via flouronmyface.com

Step 4: Sprinkle some toasted bread cubes on the top to give the Eggnog French toast a little bit of a crunch.

toasted and cubed bread gives this Crock-Pot® Slow Cooker Eggnog French Toast recipe a nice little crunch on the top via flouronmyface.com #ad #crockpotrecipes

Step 5: Put it all in the crock pot and cook for 3-6 hours depending on the temperature you set the slow cooker on.

On high it will cook in about 3 ½ hours. On low you can expect it to take about 5 to 6 hours.

crock-pot-breakfast-casserole-flouronmyface

The Eggnog French Toast was cooked perfectly on high after 3 ½ hours.

The eggnog mixture of the recipe was cooked through and the French toast was moist and delicious.

Keep in mind if you make this breakfast casserole recipe in a deeper slow cooker like an oval or round 4-6 quart the cooking time is going to be longer, because the thickness (center) of the filling is going to take much longer to cook thoroughly.

Crock Pot Slow Cooker Eggnog French Toast with maple syrup recipe via flouronmyface.com

You will have to check the center to see if the eggnog mixture has cooked completely.

You could check the center with a thermometer. Egg dishes are safe to eat at an internal temperature of 160 F. on a instant-read food thermometer.

Easy Christmas Breakfast Crpock Pot Slow Cooker French Toast recipe via flouronmyface.com #ad #crockpotrecipes

How To Make Crock-Pot® Slow Cooker Eggnog French Toast

Ingredients

  • 2-3 tablespoons softened butter
  • 1 loaf bakery style sliced bread, divided (about 18 pieces)
  • 8 large eggs
  • 2 cups eggnog
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fresh ground nutmeg
  • 1 cup raisins, divided
  • ⅓ cup granulated sugar plus 1 teaspoon ground cinnamon, mix well

Directions

  1. Spread butter in the bottom and up the sides of the Crock-Pot® slow cooker.
  2. Lightly toast 5 pieces of bread, cut into cubes and set aside.
  3. In a large bowl whisk the eggs, cinnamon, nutmeg,  vanilla extract and eggnog. Set aside.
  4. Cover bottom of the Crock-Pot® slow cooker with a single layer of the remaining untoasted bread slices.
  5. Sprinkle ⅓ of the raisins over the sliced bread.
  6. Repeat with another layer of bread and raisins.
  7. Spread the toasted bread cubes evenly over the top of the last bread layer in the Crock-Pot® slow cooker.
  8. Sprinkle the remaining raisins over the top.
  9. Mix the granulated sugar and cinnamon then sprinkle over the top of the toasted bread cubes.
  10. Cover and cook for 3-4 hours on high or 4-5 hours on low.
  11. Makes about 8 servings.

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Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Closeup photo of a square piece of eggnog French toast with syrup on a plate.

Crock-Pot Slow Cooker Eggnog French Toast Casserole

Arlene Mobley - Flour On My Face
Slow Cooker Eggnog French Toast Casserole is an amazing special breakfast or brunch recipe for Christmas breakfast.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Breakfast, Brunch, Main Dish
Cuisine American
Share by Text
Servings 12 Servings
Calories 309 kcal

Ingredients  

  • 2-3 tablespoons softened butter
  • 1 loaf bakery style sliced bread (divided (about 18 pieces))
  • 8 large eggs
  • 2 cups eggnog
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fresh ground nutmeg
  • 1 cup dark raisins (divided)
  • ⅓ cup granulated sugar plus 1 teaspoon ground cinnamon (mixed well)
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Instructions 

  • Spread butter in bottom and up the sides of the Crock-Pot® slow cooker.
  • Lightly toast 5 pieces of bread, cut into cubes and set aside.
  • In a large bowl whisk the eggs, cinnamon,nutmeg, vanilla extract and eggnog. Set aside.
  • Cover bottom of the Crock-Pot® slow cooker with a single layer of the remaining untoasted bread slices.
  • Sprinkle ⅓ of the raisins over the sliced bread.
  • Repeat with another layer of bread and raisins.
  • Spread the toasted bread cubes evenly over the top of the last bread layer in the Crock-Pot® slow cooker.
  • Sprinkle the remaining raisins over the top.
  • Mix the granulated sugar and cinnamon then sprinkle over the top of the toasted bread cubes.
  • Place the lid on the crock pot.
  • Slow Cook for 3-4 hours on high or 4-5 hours on low.
  • Makes about 8 servings.
  • Serve with syrup.

Nutrition

Serving: 1ServingCalories: 309kcalCarbohydrates: 47gProtein: 13gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 154mgSodium: 385mgPotassium: 349mgFiber: 7gSugar: 7gVitamin A: 347IUVitamin C: 2mgCalcium: 224mgIron: 4mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

For more holiday Crock Pot recipes head to my Crock Pot recipe page.

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Erlene Amat

    December 22, 2016 at 2:35 am

    I love that I can throw everything in the crockpot before the kids get up and have breakfast ready when they get up. Thanks for sharing on Merry Monday. I'll be using this in a Christmas breakfast roundup post and pinned.

    Reply
    • Arlene Mobley

      December 22, 2016 at 10:40 am

      Erlene

      Thank you! Have a Happy Holiday!

      Reply
  2. Marie

    December 16, 2016 at 8:35 am

    This is perfect for Christmas morning! My husband loves eggnog so I know he'd be thrilled if I made this for breakfast. Thanks for sharing your recipe with us at Merry Monday this week!

    Reply
    • Arlene Mobley

      December 16, 2016 at 11:36 am

      Marie

      Thank you for hosting! Merry Christmas and enjoy the recipe!

      Reply
  3. Sandra Garth

    December 15, 2016 at 3:34 pm

    This is so much better than standing over a stove all morning. Thank you big time and Merry Christmas!

    Reply
    • Arlene Mobley

      December 16, 2016 at 1:33 am

      You're welcome Sandra. I can't wait to make it again on Christmas morning. It is so much easier then dipping each individual piece of bread and cooking in a frying pan.

      Reply
  4. 2pots2cook

    December 08, 2016 at 3:35 am

    Oh yes ! I'm in. Thank you and have a pleasant day!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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