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!
Gasp.
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:
Crockpot Raspberry Chocolate Chip French Toast Casserole
This Crockpot Raspberry Chocolate Chip French Toast Casserole is easy to make with just a handful of ingredients. Perfect for Mother's Day!
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.
END THE MEALTIME STRUGGLE TODAY!
Subscribe for free and receive this recipe eBook with simple family recipes to help you de-stress your meals!
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!
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!
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!
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!
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!