SLOW COOKER RASPBERRY CHOCOLATE FRENCH TOAST — Day old bread, raspberries and chocolate transform into a decadent breakfast casserole in your slow cooker.
If you’ve been searching for an amazing slow cooker breakfast recipe, look no further than this Slow Cooker Raspberry Chocolate French Toast. You may have trouble deciding whether this decadent dish is breakfast or dessert!
Does it even matter? It’s okay to indulge for breakfast every once in awhile, right? And there is fruit in the recipe, so it’s kind of healthy. At least, that’s what I’m telling myself.
I find that French toast in the slow cooker (and regular French toast, for that matter) can be a little too soggy for my liking, but this version comes out just right.
Even my boys, who don’t normally like French toast, devoured this stuff!
I make this with day-old Brioche and it’s down right amazing, so I definitely recommend a similar, slightly sweet bread.
Yes, you can prep this the night before and keep it in the fridge. But be sure to let it come to room temperature for about 20 minutes before you turn on your slow cooker.
And if we’re being perfectly honest, it turns out best when you put it together in the morning. So I usually plan on serving it as a late breakfast or brunch, since it needs about 2 hours in the slow cooker to be ready.
But that makes it perfect for weekends! I don’t have time to make a fancy breakfast during the week anyway.
I always think I’ll have leftovers when I make this yummy chocolate and raspberry breakfast creation. And I’m always wrong. My family devours it all! Which makes this recipe a winner in my book.
Be sure to save this Slow Cooker Raspberry Chocolate French Toast recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Slow Cooker Raspberry Chocolate French Toast
- Spices: nutmeg, salt
- Day old challah or brioche bread
- Chocolate chips
- 1 cup milk
- 4 eggs
- 2 tablespoons sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 7-8 cups day-old challah or brioche bread, cubed
- 2 cups fresh raspberries
- 3/4 cup dark or semi-sweet chocolate chips
- In a medium bowl, whisk together, milk, eggs, sugar, vanilla, salt and nutmeg.
- Place half of the bread cubes in a lightly greased slow cooker and push down slightly. Sprinkle with half the raspberries and chocolate chips. Repeat with remaining bread, raspberries and chocolate chips.
- Pour milk mixture over top, pushing bread down slightly to coat in milk. Cover and bake for 2 hours, or until the top is puffed and golden.
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Who Dished It Up First: Adapted from Savory Nothings