I love recipes that make it easy to serve a bunch of people with minimal effort. A slow cooker is usually a go-to for those types of recipes but I’ve never considered using it to make breakfast before. The Ninja Cooking System is the perfect tool for it though. They sent over this recipe for a Slow Cooker Apple French Toast Casserole and I couldn’t wait for the weekend to come so I could make it.
This recipe makes 8 servings so it would be great for breakfast for a larger group but I also packed up the rest of my servings to reheat during the week.
Ingredients:
- ½ cup butter
- 2 Granny Smith apples, cored and chopped
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- ½ cup packed brown sugar
- ½ cup pure maple syrup
- 1 loaf challah bread (about 1 pound), cut into cubes
- 6 large eggs
- 2 cups vanilla almond milk (or normal milk)
- 2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- Pinch salt
- Confectioners’ sugar
If you have a Ninja Cooking System, you can making most of this recipe right in the pot. I will include directions to make this is in a normal slow cooker as well.
If using a Ninja Cooking System, add butter to the pot and set to Stovetop High. Heat until butter is melted. Add apples, pecans, walnuts, brown sugar, and syrup to the pot. (I was apparently supposed to peel the apples. Annnd I didn’t. Oh well.)
Cook for 10 minutes or until apples are tender, stirring often.
If using a normal slow cooker, melt the butter in a medium saute pan on your oven top. Cook the apples, pecans, walnuts, brown sugar, and syrup in the saute pan for 10 minutes, stirring often. Add the apple mixture to your slow cooker.
Add the bread to a large bowl.
In a medium sized bowl, combine the eggs, milk, cinnamon, vanilla extract, and salt.
Pour the egg mixture over the bread and stir to coat.
Add the bread mixture to the slow cooker and stir.
Cook on high for 2-3 hours (I cooked mine for 3).
Sprinkle with confectioners’ sugar. If desired, drizzle some additional maple syrup on top.
My goodness this was fantastic. The best part is that I was able to add everything to the slow cooker, leave and run some errands, and come back to a delicious breakfast!
I had some worry that this would end up kind of mushy. But it really wasn’t! This ends up being kind of a mix between French Toast and Bread Pudding.
I added some slices of bananas on top. I’d suggest adding a fruit of your choice.
Ingredients
- ½ cup butter
- 2 Granny Smith apples, cored and chopped
- ½ cup chopped pecans
- ½ cup chopped walnuts
- ½ cup packed brown sugar
- ½ cup pure maple syrup
- 1 loaf challah bread (about 1 pound), cut into cubes
- 6 large eggs
- 2 cups vanilla almond milk (or normal milk)
- 2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- Pinch salt
- Confectioners’ sugar
- Instructions
Instructions
- Melt the butter in a medium saute pan.
- Cook the apples, pecans, walnuts, brown sugar, and syrup in the saute pan for 10 minutes, stirring often.
- Add the apple mixture to your slow cooker.
- Add the bread to a large bowl.
- In a medium sized bowl, combine the eggs, milk, cinnamon, vanilla extract, and salt.
- Pour the egg mixture over the bread and stir to coat.
- Add the bread mixture to the slow cooker and stir.
- Cook on high for 2-3 hours (I cooked mine for 3).
- Sprinkle with confectioners’ sugar. If desired, drizzle some additional maple syrup on top.
That looks so delicious! We will have to try this soon with our family.
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This looks amazing! I am definitely trying this to bring in for my coworkers:) I love how easy-to-follow your recipes are, and the pictures are helpful and mouth-watering! I try to follow a similar process on my new website. Feel free to check it out if you get a chance. Thank you for sharing all of your recipes!
I think you should be specific with a degree° … Because I put my slow cooker on high, and within 30 minutes my beautiful creation was burnt on the bottom and the sides. So I wasted that prep time and my ingredients. The top is lovely brown, but the insides are still mush. Thanx.
I found this recipe to make for a potluck at work. I was a tight work schedule so I wanted something quick, simple, different, but could serve many people. I made a double batch and left out the nuts (because of peoples’ allergies) but this was an amazing find!! I had several people ask me for the recipe. I put it in the slow cooker the night before and when I woke up in the morning my house smelled of sweet wonderfulness. It is so easy and many of the ingredients I already had. I’ve tried it with regular milk and vanilla almond milk that it calls for. The almond milk version I like better, a little sweeter, but the regular milk version was excellent also . The only advise I would have is to make sure you use a slow cooker liner because it does stick to the edges and makes clean up more time consuming.