Crock-Pot 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.
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 12 Servings
Calories 320 kcal
Follow Flour On My Face on Pinterest
Crock Pot Cooking Directions
Spread butter in bottom and up the sides of a 9 x 13 slow cooker or a 9 quart slow cooker.
Lightly toast 5 pieces of white bread, cut into cubes and set aside.
In a large bowl whisk the eggs, cinnamon, nutmeg, vanilla extract and eggnog. Set aside.
Cover the bottom of the 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 top layer in the 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 or until the center of the casserole has set up and the eggs have cooked.
Makes about 8 servings.
Serve with syrup.
- See above for oven baking directions.
Serving: 1ServingCalories: 320kcalCarbohydrates: 46gProtein: 13gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 157mgSodium: 365mgPotassium: 326mgFiber: 7gSugar: 7gVitamin A: 376IUVitamin C: 2mgCalcium: 216mgIron: 4mg
Share a picture on Instagram and tag @flouronmyface2