Fresh fruit flavors and only a few minutes of prep make Peach Raspberry Slow Cooker French Toast the perfect choice for an amazing breakfast!
Scrumptious, with fresh fruit sweetness, this easy Peach Raspberry Slow Cooker French Toast is a family winner. Cubed bread soaked in eggs, milk, heavy whipping cream, and vanilla, tossed with fresh peaches and raspberries, and baked to perfection in a slow cooker is a great, easy way to serve a beautiful breakfast.
Simply Amazing
Slow cooker recipes are simply a life and time saver! Whenever we have family in town who are staying with us, I like to use my slow cooker as much as possible. I want to be able to enjoy time with everyone and put a great meal on the table! This also means taking into consideration everyone’s likes and thankfully, this Peach Raspberry Slow Cooker French Toast fit the bill perfectly. I didn’t have to work hard to get everything together and while it was cooking I was able to have my coffee and spend time with each guest until everyone was up and the french toast was done. We all raved about how the sweetness and the tartness were perfect together and the custard-like french toast was decadent. Simple and amazing- that’s how we like our food!
Other Recipes to Serve with Peach Raspberry Slow Cooker French Toast
- Raspberry Pancake Syrup would make this even more fruity and is super simple to make, so bring on all the raspberries!
- Make a salty, savory side to this sweet breakfast using the How to Cook Bacon in the Oven recipe!
Ingredients
Custard: You will need eggs, milk, heavy whipping cream, vanilla, and cinnamon. Feel free to swap the heavy whipping cream with half-and-half for a creamy, lower-calorie option.
Bread: You can use your favorite french toast bread in this recipe, such as challah, french bread, or texas toast.
Fruit: Fresh peaches and raspberries really bring a lightness to this french toast. If you can’t find fresh peaches look for no sugar added canned peaches or frozen peaches (that you’ll need to thaw).
How to Make Peach Raspberry Slow Cooker French Toast
STEP ONE: Blanch the peaches by dropping them into a large pot of boiling water for 30 seconds and then transferring them to a bowl of ice water for 10 seconds. Remove them from the ice bath and peel the skin from the peaches. (This makes it REALLY easy!) Then remove the pits and slice the peaches.
STEP TWO: In a medium bowl, whisk together the eggs, milk, heavy whipping cream, vanilla, and cinnamon.
STEP THREE: Put the cubed bread into a large bowl and then pour the custard mixture over the bread. Gently mix until the bread is coated. Fold in the peaches and raspberries and let the mixture sit for 10 minutes.
STEP FOUR: Spray your slow cooker with non-stick cooking spray and pour the french toast mixture into the slow cooker. Cover and cook on LOW for 4 hours. Then take the lid off and continue cooking for 30 minutes. Make each plate extra special by adding whipped cream and/or powdered sugar on top of the french toast and enjoy!
Tips for Success
- If you can’t use fresh peaches then using canned or jarred peaches is a good swap, just rinse the peaches and slice them into bite sized pieces.
- You can prepare this recipe the night before and let it sit in the refrigerator overnight. In the morning, cook it in the slow cooker as directed.
- Using fat free half and half is a good alternative to heavy whipping cream, you will still get the thick creaminess that makes this french toast so delicious.
What if I want to bake the Peach Raspberry Slow Cooker French Toast?
If you’d like to bake this because you’re short on time then prepare everything the night before and let it sit overnight in the refrigerator. In the morning, let the mix warm up slightly on the counter while preheating the oven to 350 degrees F. Spray a 9×13 cake pan with cooking spray and bake the french toast, uncovered, for 40 minutes.
How long can we enjoy the leftovers?
The Peach Raspberry Slow Cooker French Toast is great if covered and refrigerated for up to three days but if you don’t think you’ll finish it by then you can also freeze it! Once it has been cooked, cover the leftovers in an airtight container and freeze. Thaw the french toast before warming in the microwave.
More Delicious French Toast Ideas
- Nutella & Strawberry Stuffed French Toast
- Maple Sausage French Toast Bake
- Orange French Toast with Cranberry Syrup
- Lemon and Blueberry French Toast Bake
- Baked Pumpkin French Toast
*This post originally posted on 08/18/2015.
Ingredients
- 2 peaches
- 5 eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream or half-and-half
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 8 cups french bread cubed (see note)
- 1 cup fresh raspberries
- Whipped cream for serving (optional)
- Powdered sugar for serving
Instructions
- To skin the peaches, drop them into a pot of boiling water one at a time. Wait for 30 seconds, transfer the peach into an ice bath for 10 seconds, and then gently peel away the skin. Remove the pit and cut each peach into slices.
- Whisk together the eggs, milk, cream, vanilla, and cinnamon in a mixing bowl.
- Add the cubed bread to a large mixing bowl. Pour the egg mixture over the bread and mix gently. Then carefully mix in the peaches and the raspberries. Let everything sit for 10 minutes or cover and refrigerate overnight.
- Coat the inside of a 6-quart slow cooker with non-stick cooking spray and then pour in the french toast mixture. Cover and cook on LOW for 4 hours. Remove the cover and continue cooking for 30 minutes or until the eggs have set.
- Spoon portions of french toast onto plates and top with whipped cream and/or powdered sugar if desired. Serve warm.
Notes
- I like to grab a loaf of French bread and let it sit out for a couple of days for this recipe. Baguettes, Italian bread, or crusty bread from your store’s bakery will work too. This recipe works best when the bread is dried out and a bit stale. If you didn’t grab the bread ahead of time, cut it into cubes and then bake at 275 degrees F for about 12 minutes to dry it out.
- Want to make this french toast in the oven? Bake then french toast mixture uncovered in a 9-inch 13-inch baking dish for 40 minutes at 350 degrees F.
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