Crockpot Eggnog French Toast with Maple Creme Syrup

Crockpot Eggnog French Toast with Maple Creme Syrup

Our Slow Cooker Eggnog French Toast is decadent and filling and perfect when you need breakfast for a crowd! It only takes ten minutes of prep—then let it simmer on low for four hours. Whisk eggnog into warmed syrup for the Maple Cream Syrup topping.

10

Servings

4 hour, 10 mins

Total time

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Total original price
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Main Ingredients

  • 1 (18 ounce) French bread loaf
  • 8 Lucerne™ eggs
  • 2 1/2 cups Lucerne™ Light Eggnog (divided)
  • 1/4 tsp kosher salt
  • 1 1/2 cup maple syrup (divided)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped toasted pecans

Cooking Instructions

Step 1

Line a crockpot with aluminum foil and spray with nonstick spray. Cut bread into cubes and place in crockpot.

Step 2

In a medium bowl, whisk eggs. Add 2 1/4 cups eggnog, salt, cinnamon, and 1/2 cup maple syrup, whisking well. Pour mixture over bread cubes.

Step 3

Cover, turn on low for 4 hours. Remove lid and sprinkle in pecans. Scoop on plates and drizzle top with Maple Creme Syrup.

Step 4

In a microwavable bowl or mug, pour maple syrup. Microwave for 1 minute. Whisk in 1/4 cup eggnog.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.