Description
This Crockpot French Toast Casserole is a warm, comforting breakfast dish featuring cubed brioche bread soaked in a rich, spiced custard made from eggs, whole milk, cinnamon, nutmeg, and vanilla. Slow-cooked to perfection, it emerges tender with a caramelized brown sugar topping dotted with butter, perfect served with maple syrup or fruit compote. Ideal for a hassle-free, make-ahead breakfast that serves 8.
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 a 5-quart or larger slow cooker insert. Add the cubed brioche bread evenly to the bottom of the insert.
- 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 combined.
- Soak the bread: Pour the custard mixture evenly over the cubed bread. Use a spatula or your hands to press the bread down gently, ensuring it is submerged in the liquid. Cover the slow cooker insert and refrigerate for 1 hour to allow the bread to soak absorb the custard thoroughly. Alternatively, you can cover it and chill overnight for deeper flavor.
- Add the topping: After soaking, sprinkle the light brown sugar evenly over the top of the bread. Dot the surface with small cubes of unsalted butter for richness and caramelization during cooking.
- Cook the casserole: Cover the slow cooker with its lid and cook on high for 1-2 hours or on low for 2-4 hours. The casserole is done when the egg mixture is fully set and the bread is tender and custardy.
- Serve: Carefully remove the casserole from the slow cooker. Serve immediately with maple syrup, fruit compote, or a dusting of powdered sugar to enhance its sweetness and flavor. Enjoy!
Notes
- Day-old brioche bread works best as it soaks up the custard better without becoming too mushy.
- Refrigerating the mixture to soak allows deeper flavor penetration into the bread.
- Cooking times may vary depending on your slow cooker; start checking doneness at 1 hour on high or 2 hours on low.
- For a gluten-free version, substitute the brioche with gluten-free bread.
- Serve with fresh fruit or nuts to add texture and balance the sweetness.
