Description
A rich and comforting Crockpot French Toast Casserole featuring cubed brioche bread soaked in a spiced egg and milk mixture, slow-cooked to perfection. This make-ahead breakfast casserole is ideal for gatherings and busy mornings, offering warm cinnamon and vanilla flavors in every bite.
Ingredients
Scale
Bread:
- 16 ounces loaf sliced brioche bread, cut into 1-2” cubes (day old works best)
Custard Mixture:
- 6 eggs, beaten
- 2¼ cups whole milk
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Topping:
- 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. Add the cubed brioche bread evenly into the bottom, ensuring a uniform layer.
- Mix the Custard: In a large bowl, whisk together the beaten eggs, whole milk, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until fully blended.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes. Press the bread gently with a spatula or spoon to help it absorb the liquid. Cover the slow cooker insert and place it into the refrigerator for 1 hour to allow soaking; alternatively, cover and refrigerate overnight for deeper flavor.
- Add Toppings: After soaking, sprinkle the light brown sugar evenly on top of the bread mixture. Dot the surface with the cubed unsalted butter evenly distributed.
- Cook the Casserole: Cover the slow cooker and cook on high for 1 to 2 hours, or on low for 2 to 4 hours, until the bread and custard are set and cooked through (a knife inserted should come out clean).
- Serve: Remove from the slow cooker and serve immediately. Pair with maple syrup, fruit compote, or a dusting of powdered sugar for added sweetness and flavor.
Notes
- Day-old bread is recommended to absorb the custard better without becoming too soggy.
- Overnight soaking in the refrigerator enhances flavor and texture but is optional.
- Cooking times may vary depending on slow cooker model; check doneness early to avoid overcooking.
- For a richer dish, substitute some whole milk with cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
