Slow-Cooker Blackberry French Toast Casserole

Name: Slow-Cooker Blackberry French Toast Casserole
Total time: 210 min
Ingredients: 7 cups cubed gluten-free bread; 1 1⁄3 cups whole milk; 5 large eggs, whisked; 1 Tbsp. vanilla extract; 1 Tbsp. maple syrup; 1⁄2 tsp. salt; 2 Tbsp. butter or coconut oil, melted; 2 tsp. ground cinnamon; 3 Tbsp. granulated sugar; 1 1⁄2 cups blackberries, fresh or frozen

Shop Ingredients

Store-bought gluten-free bread is too expensive to waste if it becomes stale. This recipe shows you how to make a frugal but delicious breakfast or dessert using leftover or stale gluten-free bread. Serve this indulgent treat with butter and maple syrup or dust with powdered sugar and top with softly whipped cream.

Serves: 6Hands-on: 10 minutesTotal: 3 hours 30 minutesDifficulty: Easy

Serves: 6

Ingredients

7 cups cubed gluten-free bread
1 1⁄3 cups whole milk
5 large eggs, whisked
1 Tbsp. vanilla extract
1 Tbsp. maple syrup
1⁄2 tsp. salt
2 Tbsp. butter or coconut oil, melted
2 tsp. ground cinnamon
3 Tbsp. granulated sugar
1 1⁄2 cups blackberries, fresh or frozen

Directions

Step 1
In a large bowl, mix together the bread, milk, eggs, vanilla, maple syrup, and salt.
Step 2
Pour the mixture into a greased 4-quart slow cooker.
Step 3
Drizzle the melted butter or coconut oil over the casserole. Sprinkle the cinnamon and sugar evenly over the bread. Top with blackberries.
Step 4
Cover the slow cooker and vent with a wooden spoon handle or chopstick. Cook on high for 2 1⁄2 to 3 hours or on low for 5–6 hours.
Step 5
Remove the lid and allow the liquid to evaporate the last 20 minutes of cooking. Serve warm.