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, Christmas, even just because – it absolutely works almost all of the time!
A Note from Nora
If you know me at all, then you know what a gigantic fan of French toast I am. From Cream Cheese Strawberry Stuffed French Toast to Waffled Churro French Toast Sticks, Blueberry Cheesecake Stuffed French Toast and Streusel Topped Blueberry French Toast Casserole – there’s something for (almost) every taste.
It was only a matter of time until I added a slow cooker version, really. And wow, is it a good one or what?!
How to Make Chocolate Raspberry French Toast in the Crock Pot:
Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.
Watch the video tutorial:
Ingredients for Crockpot French Toast
The ingredient list here is short and sweet (quite literally):
- milk
- eggs
- sugar
- vanilla
- challah or brioche bread (preferably day-old)
- raspberries
- dark chocolate chips
You can use fresh or frozen raspberries – frozen ones are a little sturdier and don’t get squished by the bread as fast as fresh ones do.
If you don’t have any challah or brioche bread, you can also use another variety of light and thick bread (like French bread or Texas Toast).
If you don’t have day-old bread, don’t worry. You can use fresh, the casserole could be a little more dense though. If you want instant stale bread, bake your cubed bread at 300°F for 10 minutes, then let cool before using.
The casserole tastes great with pretty much any berry – blueberries are another favorite. Or even diced apple, perfect for fall and winter! When I use apple, I skip the chocolate chips, or use cinnamon chips instead.
Steps to make Raspberry French Toast in the Crockpot:
This French toast really does come together in 1-2-3:
- combine ingredients for the custard
- layer bread, raspberries and chocolate chips in the crock
- pour custard over and cook
1 Combine ingredients for the custard:
You’ll want to whisk together the ingredients for the custard well in a separate bowl first, or you’ll end up with scrambled egg French toast.
Use a whisk for this! And using a large measuring jug is especially handy for mess-free pouring later – obviously, I didn’t listen to my own advice when I took these photos, ahem.
2 Layer bread, raspberries and chocolate chips in the crock:
I like layering these ingredients vs stirring them together, because that way I can achieve a more even distribution AND I don’t turn all he raspberries into mush.
Instead they stay whole and create these little pockets of berry-bursts throughout the casserole – delicious!
3 Pour the custard over
Finally, pour the prepared custard all over the casserole in the crock.
Do this slowly and carefully to make sure you catch all the bread, or you’ll end up with awfully dry spots in your French toast bake.
4 Cook the casserole
Cook this on HIGH for 2 hours, until puffed up and golden brown.
You don’t want any raw custard in this anymore.
Unfortunately, I don’t recommend cooking this on low (I’ve tried several times, and I never managed to cook the casserole through in the middle before the edges started to turn into charcoal).
This means you cannot turn this into an overnight kind of deal, but you can definitely get up early in the morning, switch on your crock and hop back into bed. Or drink a cup of coffee in peace and quite, whatever you like best 😉
Prep Ahead Instructions:
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.
How to Serve this French Toast:
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 like! The honey butter is a favorite when we make it with apple or peaches.
Get the printable recipe for this crockpot French toast casserole here:
Crockpot Raspberry Chocolate Chip French Toast Casserole
Ingredients
- 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
Instructions
- 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.
Video
Ann
Will this work with white chocolate chips?
Nora
Yes! What a delicious idea – now I want to make that for breakfast this weekend 🙂
Melinda
Can I use frozen berries as they are currently out of season.
Nora
Yes, you absolutely can, Melinda!
Deanne S.
It’s a keeper. Family loved it. And really easy.
Nora
So happy to read this, Deanne. I’s one of our favorites!
Deanne S.
I will never use a different recipe. Yours rocks. Made this a lot of times and flawless every time.
Thanks. 🤗
Nora
This makes me so happy to hear, Deanne! I’m glad you’re enjoying the French toast. We love it, too 🙂
Marjie
Hey Nora, can’t wait to try your recipe, and was wondering if using another type of bread is possible? Like maybe the Texas toast or a loaf of French bread ? Haven’t been able to find Challah or the Brioche at my local market. Or do you have any suggestions?
Thanks Marjie
Nora
Hi Marjie, yes you can use any thick, white bread! Texas toast would be perfect.
Bev
Can this cook overnight on LOW in the crockpot?
Nora
Hi Bev, I honestly wouldn’t do it. I have never seen a French Toast bake that cooks overnight in the crockpot – or at least none with good reviews. It just tends to burn at the bottom, even if cooked on low. If we make French toast in the crock, it’s for brunch occasions where you’d eat a little later in the morning. If you don’t want to get up super early to switch on the crockpot, you can also assemble it in a casserole dish the night before, then bake it at 350F for 30-40 minutes. Hope that helps!
Claire
Hi. Most french toast recipes I have made (not many) have called for stale bread. Does the brioche need to be stale or fresh for this? Or doesn’t matter? Thanks
Nora
Hi Claire, I have made it with both fresh and stale brioche, and I really couldn’t tell a huge difference. The one with fresh brioche is maybe a little denser and more custardy! I’d go with your personal preference. Hope that helps.
Katie
Can I add some cream cheese to this recipe? It sounds like it might be a little dry otherwise…?
Nora
Hi Katie, I’ve had no complaints about it being dry! But feel free to add cream cheese to make it extra special! If you go ahead and try it, I’d love to know what you think of it – because it sounds like cream cheese would make this French toast even more delicious. Hope that helps!
Clarissa
How many does this recipe serve?
Nora
Hi Clarissa, sorry, just saw it’s not in the recipe card! I fixed that for you. It serves around 4 as a decadent brunch or around 6 if there’s multiple brunch dishes. Hope that helps!
Chris
Hi this looks amazing! Can I double this and how would the cooking time change?
Nora
Hi Chris, yes you can double it. The time wouldn’t change at all, you just need to use an around 6 quart slow cooker. Hope that helps, let me know if you have any other questions!
Caitlin
How would the cooking time in the crockpot change if you doubled the recipe?
Nora
Hi Caitlin, the time wouldn’t change at all, you just need to use an around 6 quart slow cooker. Hope that helps, let me know if you have any other questions!
Laura McNamara
I love this recipe, what would you change if I wanted to do it in the oven?
Nora
Hi Laura! Here’s how to make this in the oven:
Layer the ingredients in a deep 7×11 casserole dish (you may need to use a 9×13 dish if you don’t have a deep dish). Cover and refrigerate for at least 30 minutes, and up to overnight, before baking.
When ready to bake, preheat the oven to 350°F. Once the oven is hot, bake the casserole for around 45 minutes or until the egg mixture is no longer runny and the top is golden and crispy. If it’s not done after that amount of time, lonely cover with foil to avoid the top burning.
Hope that helps! Please let me know if you have any other questions!