Description
This Crockpot French Toast Casserole is a comforting and easy-to-make breakfast dish perfect for busy mornings or weekend brunches. Featuring cubed brioche bread soaked in a rich cinnamon-spiced custard, then slow-cooked to a creamy, golden perfection. It’s delightfully tender inside with a sweet, buttery topping that pairs beautifully with maple syrup, fruit compote, or a dusting of powdered sugar.
Ingredients
Scale
Main Ingredients
- 16 ounces loaf sliced brioche bread (cut into 1-2” cubes, day old works best)
- 6 eggs (beaten)
- 2¼ cups whole milk
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ½ cup light brown sugar
- ¼ cup unsalted butter (cut into cubes)
Instructions
- Prepare the Bread: Grease the insert of a 5-quart or larger slow cooker and add the cubed brioche bread evenly at the bottom.
- Make the Custard: In a mixing bowl, whisk together the beaten eggs, whole milk, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until fully combined.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes, pressing the bread gently down to ensure it is fully submerged in the liquid.
- Chill to Soak: Cover the slow cooker insert and place it in the refrigerator for at least 1 hour to allow the bread to absorb the custard. For best results, you can leave it covered overnight.
- Add Toppings: After soaking, sprinkle the light brown sugar evenly over the top of the soaked bread, then dot the surface with the cubed unsalted butter.
- Cook in Slow Cooker: Cover and cook in the slow cooker on high for 1 to 2 hours or on low for 2 to 4 hours, until the egg and bread mixture is fully set and cooked through.
- Serve: Serve immediately, topped with maple syrup, fruit compote, or a dusting of powdered sugar for a delicious breakfast treat.
Notes
- Day-old brioche bread works best as it soaks up the custard without becoming too mushy.
- Adjust cooking time based on your slow cooker’s heat settings; some may cook faster or slower.
- You can prepare the casserole the night before by soaking overnight, then cooking fresh in the morning.
- For a richer flavor, consider using half-and-half instead of whole milk.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
