Crockpot French Toast with Whole Apples

This crockpot French toast combines cinnamon-vanilla custard, soft bread and three apples that look whole until you press a spoon into them. The apples are peeled, cored and spiral-cut, then tucked back into their original shape before cooking right alongside the French toast.

I am obsessed with apples, especially this time of year. I am equally obsessed with finding ways to make something delicious without handing over my entire afternoon. After making my overnight apple oatmeal, I wanted to give apples another cozy place to land. Cinnamon French toast felt like a delicious idea!

There is a little prep up front, then the crockpot takes over for about five to six hours. Start it earlier in the day for breakfast-for-dinner, or time it for a leisurely brunch. My favorite part is pressing into an apple at serving time and watching the tender, juicy layers fall into the French toast.

Expect a soft, custardy casserole you scoop into bowls. The covered slow cooker keeps the bread moist, so this version does not have a crisp, oven-baked top.

Why This Recipe Works

• The apples and French toast cook together. No separate pan of cinnamon apples to prepare or spoon over the finished casserole.
• The spiral cuts do useful work. They allow the apples to soften while keeping that whole-apple look.
• Your hands-on work happens at the beginning. Once everything is assembled, you can move on with your day until it is time to check for doneness.
• No flipping individual slices. Everyone gets cinnamon French toast from the same pot.
• Serving is part of the fun. Break the apples into the bread for soft apple pieces in every bowl.

Ingredient Notes

Bread: Brioche, challah or French bread works here. Use 10–12 ounces, cut into roughly 1-inch cubes. Slightly stale bread absorbs the custard without becoming quite as soft as fresh bread. A sturdy loaf is a better choice than very soft, thin sandwich bread.

Apples: Choose three medium, firm apples of similar size so they cook at a similar rate. Honeycrisp, Pink Lady or Granny Smith are good options; Granny Smith will give you a tarter result. Peel, core and spiral-cut them, then gently press the spirals back together. The apples look whole, but they are sliced before cooking.

Eggs: Six large eggs help the custard set around the bread. Whisk them thoroughly with the other custard ingredients so there are no streaks of egg.

Whole milk and heavy cream: This combination gives the French toast its rich, custardy texture. Keep these proportions for the version written here.

Brown sugar: Sweetens the custard without relying entirely on syrup at the table. Light or dark brown sugar works.

Cinnamon, nutmeg and vanilla: Use 2 teaspoons of cinnamon and 1 teaspoon of vanilla in the custard, plus extra cinnamon for sprinkling over the apples.

Salted butter: One pat sits over each apple’s cored center, where it can melt into the spiral layers.

Maple syrup: Add at serving time so everyone can sweeten their own bowl. Powdered sugar is optional.

Equipment

An apple peeler, corer and spiral slicer does the apple prep for this recipe. After running each apple through it, gently compress the spiral back into its original shape before placing it in the crockpot.

You will also need a slow cooker with enough room for the three apples to sit upright among the bread, a mixing bowl, a whisk and an instant-read thermometer.

How to Make Crockpot French Toast with Apples

7. Scoop and serve. Divide the apples and French toast among bowls. Press a spoon or fork into the apples so their tender layers fall into the bread. Serve warm with maple syrup and optional powdered sugar.

Megan’s Tips

• Coat the bread before adding the apples. This distributes the custard through the bread instead of letting it collect in the apple centers.
• Prep the apples last. The bread gets a brief soak, and the exposed apples have less time to brown before cooking.
• Use similar-size apples. A much larger apple may still be firm when the smaller ones are ready.
• Check both parts of the casserole. The bread and custard need to be cooked through, and the apples need to be tender. One does not automatically mean the other is ready.
• Keep an eye on your first batch. Slow cookers vary, and bread moisture affects the finished texture. Check at five hours and use doneness cues to decide whether it needs longer.

Variations and Serving Ideas

The easiest way to change this recipe is with toppings at the table:

• Add crunch: Sprinkle chopped toasted pecans or walnuts over individual bowls.
• Make it more indulgent: Finish with a little caramel sauce.
• Keep it simple: Maple syrup and an extra dusting of cinnamon are plenty.
• Serve breakfast for dinner: Add bacon or sausage and fresh fruit alongside the casserole.

For more ways to round out the meal, see what to serve with French toast.

How to Store and Reheat

Refrigerator: Transfer leftovers to shallow, covered containers and refrigerate within two hours. Enjoy within 3–4 days.

Freezer: Freeze cooled individual portions in freezer-safe containers for up to two months for best quality. The apples and bread may soften further after thawing.

Reheating: Thaw frozen portions overnight in the refrigerator. Microwave individual servings in short intervals until the center reaches 165°F. Add a small splash of milk if the bread seems dry, then finish with syrup.

Frequently Asked Questions

Are the apples actually whole?

They keep their whole-apple shape, but they are peeled, cored and spiral-cut first. Pressing the spirals back together gives you the presentation of a whole apple with cuts that help it cook through.

Can I make this without a spiral slicer?

You can peel, core and thinly slice the apples by hand, then nestle the slices among the bread. You will lose the whole-apple presentation, and cooking time may differ. I would not use completely unsliced apples with the same timing because the centers may take longer to soften.

What kind of bread is best for crockpot French toast?

Use a sturdy loaf of brioche, challah or French bread, preferably slightly stale. Weigh out 10–12 ounces before cubing. Bread varies in density, so weight is more useful than a fixed number of slices.

Can I cook this overnight?

The cooking window is about 5–6 hours on low, which may be shorter than your night. Test it during the day first so you know how your slow cooker handles it. For a later breakfast or brunch, starting it early in the morning may work better.

Should the French toast be crispy?

This version is soft and custardy. Steam stays inside the covered slow cooker, so the top will not become crisp like an oven-baked French toast casserole. The custard should still be set, with no liquid egg mixture in the center.

Can I cook it on high to finish sooner?

I have not established a high-setting cook time for this version. Use low for the method written here; higher heat may cook the edges before the center and apples are ready.

More Cozy Crockpot Recipes

• Overnight apple oatmeal for another way to tuck apples into breakfast.
• Crockpot banana oatmeal for a breakfast that starts with whole bananas.
• Crockpot apple crisp for spiral-cut apples with buttery oat crumble.

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