Description
A deliciously indulgent Crockpot Raspberry Chocolate Chip French Toast Casserole that combines sweet raspberries, rich dark chocolate chips, and soft challah or brioche bread cubes, slow-cooked to a golden, fluffy perfection. Perfect for a cozy breakfast or brunch with minimal prep and maximum flavor.
Ingredients
Scale
Custard Mixture
- 1 cup milk
- 4 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla
Main Ingredients
- 5-6 cups challah or brioche, cut into 1 inch cubes
- 1/2 pint raspberries
- 1/2 cup dark chocolate chips
Instructions
- Prepare Custard Mixture: In a medium bowl, whisk together the milk, eggs, sugar, and vanilla until smooth and fully combined, creating the custard base for the casserole.
- Layer Ingredients in Slow Cooker: Place half of the challah or brioche cubes evenly in the bottom of a 4-5 quart slow cooker. Sprinkle half of the raspberries and half of the dark chocolate chips over the bread layer. Repeat the layering with the remaining bread cubes, raspberries, and chocolate chips, pressing down slightly with each layer.
- Add Custard and Cook: Pour the prepared custard mixture evenly over the layered ingredients in the slow cooker. Cover with the lid and cook on high for 2 hours, or until the casserole is puffed, set, and beginning to turn golden on top.
Notes
- Use day-old challah or brioche for best texture to absorb the custard.
- You can substitute with white bread if challah or brioche is unavailable.
- Ensure the slow cooker is prepped properly by spraying with non-stick cooking spray or lightly greased before layering.
- For a richer custard, substitute half the milk with cream.
- Serve warm with powdered sugar, maple syrup, or fresh fruit if desired.
