This Strawberry French Toast Casserole is the perfect make-ahead breakfast or brunch for spring and summer mornings.
Juicy strawberries, fluffy bread cubes, and a sweet custard bake low and slow in your crockpot until warm, golden, and irresistible.
All the flavor of a classic baked French toast—no oven required!
Why You’ll Love This Recipe
Easy overnight prep—just set it and forget it in the morning
Bursting with real strawberry flavor in every bite
Kid-friendly and great for feeding a crowd
No oven needed—perfect for warm weather brunches
What You’ll Need (Ingredient Highlights)
Day-old French bread – Perfect for soaking up the custard without getting soggy.
Fresh strawberries – Diced for even sweetness throughout.
Strawberry preserves – Adds a deeper fruity flavor to the custard.
Eggs & milk – The custard base that gives this dish its soft, pudding-like texture.
Brown sugar & vanilla – Warm, cozy sweetness in every bite.
Pro Tips Before You Start
Let the bread dry out overnight or lightly toast it before using for best texture.
Use whole milk or even half-and-half for extra richness.
Don’t skip the overnight soak—this helps the custard fully absorb.
Want a crispier top? Pop the insert in the oven at 400°F for 5–10 minutes after cooking.
How to Make Strawberry French Toast Casserole
Step 1: Prepare the Bread and Strawberries
Spray your slow cooker with nonstick spray or line with a slow cooker liner.
Layer cubed bread and diced strawberries, alternating, until all are used.
Step 2: Make the Custard
In a large bowl, whisk together strawberry preserves, eggs, milk, vanilla extract, and brown sugar until smooth and well combined.
Step 3: Assemble and Refrigerate
Pour the custard evenly over the bread and strawberries.
Gently press down with a spoon to ensure all the bread is soaked.
Cover and refrigerate overnight.
Step 4: Cook the Casserole
In the morning, place the slow cooker insert into the base.
Cook on LOW for 4 hours or HIGH for 2 hours, until the top is puffed and golden around the edges.
How to Serve It
Drizzle with maple syrup or a dusting of powdered sugar
Add whipped cream or vanilla yogurt on top
Garnish with fresh mint or extra sliced strawberries
Variations / Substitutions
Use blueberries, raspberries, or peaches instead of strawberries
Add cream cheese cubes for a richer, cheesecake-style filling
Use cinnamon swirl bread or brioche for extra flavor
Make it dairy-free with almond milk and vegan butter
Storage & Leftovers
Store leftovers in the fridge for up to 3 days
Reheat individual servings in the microwave
Freeze for up to 2 months. Thaw overnight and reheat in the slow cooker or oven
FAQs
Can I use frozen strawberries?
Yes, just thaw and drain them before adding to prevent excess moisture.
Do I have to chill it overnight?
Chilling helps the bread soak up the custard, but you can skip it and let it sit for 30 minutes if needed.
Can I make this dairy-free?
Absolutely—use plant-based milk and skip the whipped toppings.
What’s the best bread to use?
French bread, brioche, or any sturdy loaf that won’t get too soggy.
Is it very sweet?
It’s mildly sweet on its own—add syrup if you like it richer.
Can I prep it in a casserole dish instead?
Yes, it also works in a baking dish. Bake at 350°F for 45–50 minutes.
Final Thoughts
This Strawberry Bread Casserole is the kind of cozy, fruit-forward dish that brightens up any morning.
It’s low effort, high reward, and full of soft custardy texture with bursts of berry goodness.
If you’re looking for a fuss-free brunch winner, this one’s a keeper.
