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Slow Cooker French Toast Casserole
Flona

Slow Cooker French Toast Casserole

This cinnamon-infused, buttery Slow Cooker French Toast Casserole is an easy way to make a delicious breakfast with minimal prep. Cubed brioche bread soaked in vanilla custard and topped with brown sugar creates the perfect make-ahead breakfast for Christmas morning or lazy weekends.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf brioche bread about 16 ounces, cut into 1-inch cubes
  • 8 large eggs
  • 3 cups whole milk
  • 1/4 cup real maple syrup
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 cup chopped pecans optional
  • 1/2 cup butter cut into small pieces
  • 1/2 cup brown sugar light or dark
  • 1 teaspoon ground cinnamon
  • warm maple syrup
  • powdered sugar for dusting
  • fresh berries optional
  • whipped cream optional

Equipment

  • 6-quart slow cooker
  • Large mixing bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Baking sheet (optional, for drying bread)
  • Spatula
  • Measuring cups and spoons
  • Small bowl

Method
 

  1. Prep Slow Cooker and Bread: Grease your 6-quart slow cooker insert with nonstick cooking spray or butter. If using fresh bread, cube it and bake at 250°F for 10 minutes to dry out. Place cubed bread and pecans (if using) in the slow cooker.
  2. Make Custard Mixture: In a large bowl, whisk 8 eggs until combined. Add 3 cups milk, 1/4 cup maple syrup, 1 tablespoon vanilla, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1 teaspoon salt. Whisk vigorously for 1 minute until smooth.
  3. Combine and Soak: Pour custard mixture over bread cubes in slow cooker, coating evenly. Gently press bread into liquid. Let sit 15 minutes minimum, or cover and refrigerate overnight for best results.
  4. Add Topping: In a small bowl, mix 1/2 cup brown sugar with 1 teaspoon cinnamon. Sprinkle evenly over soaked bread. Distribute butter pieces evenly across the top.
  5. Cook: If refrigerated overnight, let insert sit at room temperature 30-45 minutes before cooking. Cover slow cooker with lid and cook on LOW for 3-4 hours or HIGH for 2-2.5 hours, until center is set and edges pull away slightly.
  6. Rest and Serve: Turn off slow cooker and let rest 10 minutes with lid on. Scoop portions onto plates and serve with warm maple syrup, powdered sugar, fresh berries, or whipped cream.

Notes

  • Stale Bread: Use stale or day-old bread for best texture. If using fresh, dry it in 250°F oven for 10 minutes.
  • Make Ahead: Assemble completely the night before, refrigerate, then bring to room temperature 30-45 minutes before cooking.
  • Slow Cooker Size: This recipe is designed for a 6-quart slow cooker. Adjust cooking times if using different size.
  • Prevent Cracking: Always bring refrigerated insert to room temperature before placing in hot slow cooker base.
  • Check Doneness: Casserole is done when center is set (only slight jiggle) and knife inserted comes out mostly clean.
  • Storage: Refrigerate leftovers in airtight container up to 3 days. Freeze portions wrapped tightly up to 3 months.
  • Reheating: Microwave 45-60 seconds or reheat in 350°F oven for 10-15 minutes.