Breakfast & Brunch:

Overnight Slow Cooker French Toast

Tender and tasty, this simple slow cooker recipe turns a baguette into breakfast.

Yield 4-6
Prep Time 15 minutes, soak overnight
Total Time 2-4 hours in slow cooker

  • 6 eggs
  • 2 cups half-and-half
  • zest and juice of 1 orange
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla
  • 2 baguettes, cut into cubes
  • ½ cup butter, melted
  • 2/3 cup Nature Nate’s Raw & Unfiltered Honey
  • 1 ½ cups fresh raspberries
  • 1 ½ cups fresh blueberries
  • fresh whipped cream (for serving)
  • pure maple syrup (for serving)


In a large bowl, whisk together eggs, half and half, orange juice and zest, cinnamon and vanilla. Add baguette cubes to mixture, tossing until bread is well coated. Cover with plastic wrap and allow to soak overnight. In the morning, spray a 4-6 quart slow cooker with nonstick baking spray. Place bread cubes in the bottom of the slow cooker. Drizzle the top of the bread with melted butter and honey. Cover and cook on high for 2 hours or on low for 4 hours. Fifteen minutes before serving, unplug slow cooker. Toss blueberries and raspberries on top of bread. Return the cover and allow to sit for 15 minutes. To serve, cut into squares, serve with fresh whipped cream and pure maple syrup.