Description
A soft, custardy French toast casserole filled with strawberries and cooked low and slow for an easy, hands-off breakfast.
Ingredients
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Cubed day-old bread
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Fresh strawberries, diced
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Strawberry preserves
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Eggs
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Milk
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Brown sugar
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Vanilla extract
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Nonstick spray or liner
Instructions
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Grease the slow cooker insert.
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Layer bread cubes and strawberries evenly.
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Whisk eggs, milk, brown sugar, vanilla, and strawberry preserves until smooth.
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Pour custard over the bread mixture.
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Cover and refrigerate overnight.
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Cook on Low for 4 hours or High for 2 hours, until set.
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Cool slightly, then serve warm.
Notes
Use slightly stale bread for best texture.
Add extra fruit or reduce sugar to adjust sweetness.
This recipe reheats and freezes well.