This Strawberry French Toast Casserole is the perfect make-ahead breakfast or brunch for spring and summer mornings.

Juicy strawberries, fluffy bread cubes, and a sweet custard bake low and slow in your crockpot until warm, golden, and irresistible.

All the flavor of a classic baked French toast—no oven required!

Why You’ll Love This Recipe

Easy overnight prep—just set it and forget it in the morning

Bursting with real strawberry flavor in every bite

Kid-friendly and great for feeding a crowd

No oven needed—perfect for warm weather brunches

What You’ll Need (Ingredient Highlights)

Day-old French bread – Perfect for soaking up the custard without getting soggy.

Fresh strawberries – Diced for even sweetness throughout.

Strawberry preserves – Adds a deeper fruity flavor to the custard.

Eggs & milk – The custard base that gives this dish its soft, pudding-like texture.

Brown sugar & vanilla – Warm, cozy sweetness in every bite.

Pro Tips Before You Start

Let the bread dry out overnight or lightly toast it before using for best texture.

Use whole milk or even half-and-half for extra richness.

Don’t skip the overnight soak—this helps the custard fully absorb.

Want a crispier top? Pop the insert in the oven at 400°F for 5–10 minutes after cooking.

How to Make Strawberry French Toast Casserole

Step 1: Prepare the Bread and Strawberries

Spray your slow cooker with nonstick spray or line with a slow cooker liner.

Layer cubed bread and diced strawberries, alternating, until all are used.

Step 2: Make the Custard

In a large bowl, whisk together strawberry preserves, eggs, milk, vanilla extract, and brown sugar until smooth and well combined.

Step 3: Assemble and Refrigerate

Pour the custard evenly over the bread and strawberries.

Gently press down with a spoon to ensure all the bread is soaked.

Cover and refrigerate overnight.

Step 4: Cook the Casserole

In the morning, place the slow cooker insert into the base.

Cook on LOW for 4 hours or HIGH for 2 hours, until the top is puffed and golden around the edges.

How to Serve It

Drizzle with maple syrup or a dusting of powdered sugar

Add whipped cream or vanilla yogurt on top

Garnish with fresh mint or extra sliced strawberries

Variations / Substitutions

Use blueberries, raspberries, or peaches instead of strawberries

Add cream cheese cubes for a richer, cheesecake-style filling

Use cinnamon swirl bread or brioche for extra flavor

Make it dairy-free with almond milk and vegan butter

Storage & Leftovers

Store leftovers in the fridge for up to 3 days

Reheat individual servings in the microwave

Freeze for up to 2 months. Thaw overnight and reheat in the slow cooker or oven

FAQs

Can I use frozen strawberries?
Yes, just thaw and drain them before adding to prevent excess moisture.

Do I have to chill it overnight?
Chilling helps the bread soak up the custard, but you can skip it and let it sit for 30 minutes if needed.

Can I make this dairy-free?
Absolutely—use plant-based milk and skip the whipped toppings.

What’s the best bread to use?
French bread, brioche, or any sturdy loaf that won’t get too soggy.

Is it very sweet?
It’s mildly sweet on its own—add syrup if you like it richer.

Can I prep it in a casserole dish instead?
Yes, it also works in a baking dish. Bake at 350°F for 45–50 minutes.

Final Thoughts

This Strawberry Bread Casserole is the kind of cozy, fruit-forward dish that brightens up any morning.

It’s low effort, high reward, and full of soft custardy texture with bursts of berry goodness.

If you’re looking for a fuss-free brunch winner, this one’s a keeper.