Slow Cooker French Toast Casserole

By á-6416

Ingredients

• 1.25 cups almond milk (or any milk you prefer)
• 4 large eggs
• 0.25 cup coconut oil, melted
• 0.25 cup brown sugar
• 0.125 cup honey
• 0.125 teaspoon nutmeg
• 0.5 cup pecans, chopped
• 2 cups french bread, cubed
• cooking spray
• maple syrup, for serving

Preparation

Step 1

Mix almond milk and eggs in a medium bowl. Mix coconut oil, brown sugar, honey, nutmeg, and pecans in a separate medium bowl. Spray crockpot with cooking spray. Place half of the bread on the bottom of the crockpot. Add half of the egg mixture on top of bread. Finally, add half of the oil mixture. Repeat the layers. Cook for 4 hours on low or 2.5 on high. Serve with maple syrup.

Freezing Directions:

Mix almond milk and eggs in a medium bowl. Mix coconut oil, brown sugar, honey, nutmeg, and pecans in a separate medium bowl. Place almond milk and egg mixture in a gallon freezer bag. Place coconut oil mixture in a gallon freezer bag. Finally, place cubed french bread in a gallon freezer bag. Label all bags and freeze. To Serve: Thaw. Spray crockpot with cooking spray. Place half of the bread on the bottom of the crockpot. Add half of the egg mixture on top of bread. Finally, add half of the oil mixture. Repeat the layers. Cook for 4 hours on low or 2.5 on high. Serve with maple syrup.