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
- 7 cups cubed gluten-free bread
- 1⅓ cups whole milk
- 5 large eggs, whisked
- 1 Tbsp. vanilla extract
- 1 Tbsp. maple syrup
- ½ tsp. salt
- 2 Tbsp. butter or coconut oil, melted
- 2 tsp. ground cinnamon
- 3 Tbsp. granulated sugar
- 1½ 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 2½–3 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.