Strawberry French Toast Casserole
A hands-off, make-ahead breakfast casserole layering day-old bread and fresh strawberries, soaked in a sweet strawberry-vanilla custard, then cooked low and slow until golden and puffy. Perfect for busy mornings or weekend brunches—just set it before bed and wake up to a warm, fruity treat.
Ingredients
- 6 cups day-old bread or French Bread cubed
- ¼ cup strawberry preserves
- 2 cups strawberries diced
- 6 large eggs
- 2 cups milk
- 1 tsp vanilla extract
- ¼ cup brown sugar
Instructions
- Spray the slow cooker insert or line it with a liner. Layer bread and strawberries evenly.
- In a bowl, whisk together strawberry preserves, milk, eggs, vanilla, and brown sugar.
- Pour over the bread mixture, press down gently, and refrigerate overnight.
- In the morning, cook on LOW for 4 hours or HIGH for 2 hours until golden and puffed.
- Serve with your favorite toppings and enjoy!
- See full steps with tips & photos → https://p4pd.org/strawberry-french-toast-casserole-slow-cooker/
Notes
- Make-Ahead Tip: You can assemble and refrigerate up to 24 hours in advance before cooking.
- Bread Choice: Brioche or challah adds extra richness; whole-wheat bread boosts fiber.
- Dairy-Free Option: Use almond or oat milk in place of cow’s milk.