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.
4 hour, 10 mins
- 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
Line a crockpot with aluminum foil and spray with nonstick spray. Cut bread into cubes and place in crockpot.
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.
Cover, turn on low for 4 hours. Remove lid and sprinkle in pecans. Scoop on plates and drizzle top with Maple Creme Syrup.
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.