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Slow Cooker French Toast Casserole

A warm and comforting breakfast casserole made easily in a slow cooker, perfect for busy mornings or family gatherings.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 24 ounces stale Brioche bread About a loaf and a half; French or Challah bread or Texas toast work too.
  • 0.5 cup pecans (chopped, optional) Optional ingredient for topping.
  • 8 large eggs
  • 3 cups whole milk
  • 0.25 cup real maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup butter (sliced) For topping.
  • 0.5 cup packed brown sugar Light or dark.
  • 1 teaspoon ground cinnamon For topping.

Method
 

Preparation
  1. Grease your slow cooker insert with nonstick cooking spray or butter.
  2. Cut the loaf of bread into 1-inch cubes and layer them in the crockpot. Add in the chopped pecans if you're using them.
  3. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg.
  4. Pour the egg mixture over the bread cubes and nuts, stirring gently to make sure all the bread is coated.
  5. Allow the mixture to sit for a couple of hours if time permits; this helps the bread soak in the custard.
  6. For the topping, cut the butter into small pieces and set aside. In a separate bowl, mix the brown sugar and cinnamon together.
  7. Sprinkle the brown sugar mixture evenly over the soaked bread, then top with the butter pieces.
Cooking
  1. Cover the slow cooker with the lid and cook on HIGH for 2 to 2.5 hours or on LOW for 3 to 4 hours.
Serving
  1. Serve your Slow Cooker French Toast Casserole warm with a drizzle of maple syrup, a dusting of powdered sugar, or alongside fresh fruit.

Notes

Best paired with crispy bacon or a fresh fruit salad. Can be prepared the night before and refrigerated. If fresh bread is used, dry it out in the oven for about 10 minutes at 250°F.