This Crockpot Raspberry Chocolate Chip French Toast Casserole is a simple brunch dish that feels extra special. So decadent with the chocolate and raspberries!
It comes together with just a few ingredients and is super easy to prep. You can either make it ahead and leave it to soak overnight, or you can cook it right away – it turns out scrumptious either way. It’s the perfect recipe for your spring and summer brunches – Easter, Mother’s Day, even just because – it absolutely works almost all of the time!
If you follow me on Instagram and watch my incredibly interesting stories (you should if you heart baby feet and lots of yummy food), then you know that I only just made this Crockpot Raspberry Chocolate Chip French Toast Casserole yesterday. YESTERDAY!
I usually plan my calendar for the blog quite a bit ahead.
And I had this French Toast Bake scheduled for the beginning of July. You know, the time you really REALLY don’t want to turn on your oven.
But then I realized it’s Mother’s Day in a few days. And how could I deprive you of the possibility to make this incredibly incredible brunch dish?
I really couldn’t, which is why I’m typing away at this post while my babies are sound asleep (and I should be too), but you’re worth it.
If you know me at all, then you know what a gigantic fan of French toast I am. From Healthy Cream Cheese Strawberry Stuffed French Toast to Waffled Churro French Toast Sticks, Healthier Blueberry Cheesecake Stuffed French Toast and Streusel Topped Blueberry French Toast Casserole – there’s something for (almost) every taste.
And if these don’t sound good to you – don’t worry, it’s just a selection. There’s even more French Toast thingies to be found in the archives.
It was only a matter of time until I added a slow cooker version, really. And wow, is it a good one or what?!
My toddler “helped” me assemble this, and (apart from stealing a chocolate chip, or seventeen) it was totally do-able. Because this recipe is so simple, she could probably make it on her own.
Now a word of advice: It’s not the wettest, soakiest, densest French toast bake in existence. I had a bad experience with a slow cooker filled with gooey mush last year, so I’m now pretty cautious.
It’s just the right amount of soaked on the bottom, while the top puffs and crisps up just the way I like it.
The chocolate adds decadence while the raspberries turn into refreshing pops of awesomeness and keep it from feeling too heavy.
We enjoy this Crockpot Raspberry Chocolate Chip French Toast Casserole as-is, since it’s quite rich in itself. But you could always add a little syrup or whipped cream if you’d like.
As far as making it ahead goes – yes. You can. Prep it the night before, refrigerate and have it ready to go in the morning. BUT. You need to allow the crock to come to room temperature for around 20 minutes before you turn it on. Otherwise it will take a lot longer to cook on the inside, while the outside might start to burn.
In any case, I urge you to run out and get the ingredients ASAP, because really? Look at it. It’s calling your name.
Don’t let it wait ?
Watch the Crockpot Raspberry Chocolate Chip French Toast Casserole recipe video here:
Get the printable recipe fro this crockpot French toast casserole here:
- 1 cup milk
- 4 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 5-6 cups challah or brioche, cubed
- 1/2 pint raspberries
- 1/2 cup dark chocolate chips
- Whisk the milk, eggs, sugar and vanilla together in a medium bowl.
- Place half of the challah cubes in a 4-5 quart slow cooker, pushing slightly down. Sprinkle with half the raspberries and chocolate chips. Repeat layers.
- Pour milk mixture on top, cover and cook on high for 2 hours, or until puffed up and starting to turn golden on top.