Slow-Cooker Blackberry French Toast Casserole

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


  • 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


  • In a large bowl, mix together the bread, milk, eggs, vanilla, maple syrup, and salt.
  • Pour the mixture into a greased 4-quart slow cooker.
  • Drizzle the melted butter or coconut oil over the casserole. Sprinkle the cinnamon and sugar evenly over the bread. Top with blackberries.
  • 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.
  • Remove the lid and allow the liquid to evaporate the last 20 minutes of cooking. Serve warm.