Easy Slow Cooker French Toast Casserole Recipe

As a food blogger, I’m sharing my Crockpot French Toast, featuring an unexpected custard ratio and an overnight soak that create a sliceable casserole finished with an optional bourbon-maple syrup.

I can’t resist telling you about this Easy Slow Cooker French Toast Casserole. Using rich brioche or challah and a bright splash of vanilla extract it somehow turns breakfast into an event without the usual circus.

The texture is weirdly perfect, part custard part pillow, and the aroma will make people appear like magic. It’s the sort of Crockpot French Toast that makes you wish mornings were longer, and yet it still feels naughty and effortless.

I screw up little things every time, and somehow that makes the outcome more interesting, not less. Youll want to know the secret, trust me.

Ingredients

• Brioche or challah: Rich bread, lots of carbs and fat, gives buttery, soft, kinda sweet base.
• Eggs: High quality protein, adds structure and richness, makes casserole custardy and filling.
• Whole milk and cream: Adds fat and calcium, makes it creamy and rich, heavier calories though.
• Granulated and brown sugar: Provide sweetness, brown adds caramel depth, both spike carbs and calories fast.
• Cinnamon and nutmeg: Warm spices, tiny antioxidants, boost flavor without sugar, smell makes mornings cozy.
• Butter: Adds richness and golden top, mostly saturated fat so use with moderation sometimes.
• Vanilla extract and salt: Vanilla lifts flavor, salt balances sweetness, tiny sodium improves taste.
• Maple syrup, berries, powdered sugar: Optional toppings add sweetness, antioxidants from berries, extra sugar if you want.

Ingredient Quantities

• 1 (about 1 lb) loaf brioche or challah, cut into 1 inch cubes
• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream or 1 1/2 cups half and half
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, cut into small pieces
• Butter or nonstick spray for greasing the slow cooker
• Pure maple syrup, for serving (optional)
• Powdered sugar, fresh berries or whipped cream, for serving (optional)

How to Make this

1. Grease the slow cooker with butter or nonstick spray, or line it with foil or a slow cooker liner for easy cleanup.

2. Cut the brioche or challah into about 1 inch cubes; day old or slightly stale bread soaks better, but if it is fresh let the cubes sit out for 30 minutes or toast briefly to dry them a bit.

3. In a large bowl whisk together 8 eggs, 2 cups whole milk, 1 cup heavy cream or 1 1/2 cups half and half, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg if using, and 1/4 teaspoon salt until smooth.

4. Place half the bread cubes in the slow cooker, pour about half the custard over them, then add the rest of the bread and pour the remaining custard so all pieces are moistened; press down gently so liquid soaks into the cubes.

5. Scatter 4 tablespoons unsalted butter cut into small pieces over the top so it melts into the casserole while cooking.

6. Cover and cook on low for 2 1/2 to 3 1/2 hours, or on high for 1 1/2 to 2 hours, until the center is mostly set but still slightly jiggly. Check at the lower end of the time so you dont overcook it.

7. If there is excess liquid after the cook time, press the bread down and continue cooking 15 to 30 minutes more; a toothpick in the center should come out mostly clean.

8. For a crispier top, if your slow cooker insert is oven safe transfer to a baking sheet and broil 2 to 4 minutes while watching closely, or just remove the lid and let sit uncovered for 10 minutes.

9. Let the casserole rest 10 to 15 minutes before serving so it sets. Serve with pure maple syrup, powdered sugar, fresh berries or whipped cream as you like.

Equipment Needed

1. Slow cooker (4 to 6 quart insert), the main cooking vessel
2. Cutting board and serrated knife, for cubing the brioche
3. Large mixing bowl, big enough to whisk the custard in
4. Whisk, to blend eggs, milk and sugars smooth
5. Measuring cups and spoons, for milk, cream, sugars and spices
6. Rubber spatula or wooden spoon, to press bread down and scrape the bowl
7. Baking sheet or broiler safe tray, if you want a crispier top
8. Aluminum foil or slow cooker liner for easy cleanup
9. Oven mitts or potholders, for handling the hot insert and baking sheet

FAQ

Easy Slow Cooker French Toast Casserole Recipe Substitutions and Variations

• Bread: Swap the brioche or challah for day-old French bread, croissants, or sturdy sandwich bread. Croissants make it extra rich, regular sandwich bread soaks more so press out any excess milk before cooking. Use the same cubed amount.
• Dairy: For the heavy cream or half and half you can use extra whole milk plus melted butter. Substitute 1 cup heavy cream with 3/4 cup whole milk plus 1/4 cup melted butter. For dairy free, swap the whole milk and cream 1 for 1 with unsweetened almond, oat, or soy milk.
• Eggs: To make it vegan or egg-free, blend 2 cups silken tofu with 2 tablespoons cornstarch to replace the 8 eggs (gives a similar custardy texture). Or use a commercial egg replacer and follow package directions.
• Sugars and butter: Replace granulated sugar with coconut sugar or use 1/3 to 1/2 cup maple syrup (if using syrup, reduce other liquid by about 3 tablespoons). For the 1/4 cup packed brown sugar, use 1/4 cup granulated sugar plus 1 tablespoon molasses. Swap the 4 tablespoons butter with equal amounts of vegan butter or coconut oil.

Pro Tips

1) Let it rest before cooking: if you have time assemble it and stick the whole slow cooker insert in the fridge for a few hours or overnight. The bread soaks up way more custard and the flavor really deepens. Just dont forget to bring the insert closer to room temp a bit before turning the cooker on so you dont shock the metal.

2) Use mix-ins smartly: toss raisins, chopped apples, or nuts in warm bourbon or orange juice for 20 minutes first so they plump up, or swirl in a ribbon of browned butter or caramel on top for extra richness. Small add-ins like citrus zest or a pinch of salt do more than youd expect.

3) Avoid a soggy middle: press the bread down gently after pouring the custard and check at the earlier end of the cook time, because slow cookers vary wildly. If it seems too wet, take the lid off and let it sit uncovered for 10 to 20 minutes or transfer to a hot oven for a few minutes to finish. A toothpick should come out mostly clean not bone dry.

4) Get a better crust: sprinkle a little coarse sugar or cinnamon sugar on top near the end of cooking and either broil it very briefly or use a kitchen torch to caramelize. Watching closely is important cause it goes from golden to burned real fast.