Description

This Slow Cooker French Toast Casserole is an easy, hands-off breakfast perfect for busy mornings or weekend brunches. Cubed brioche or challah bread is soaked in a rich custard made with eggs, milk, cream, and warm spices, then slow-cooked until set with a golden, slightly crisp top. Optional pecans or raisins add texture and sweetness, making it a comforting and crowd-pleasing dish that’s ready to serve with maple syrup or fresh fruit.

Ingredients

Scale

Main Ingredients

1 loaf brioche or challah bread, cut into 1-inch cubes
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1/4 cup brown sugar, packed
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 cup chopped pecans or raisins (optional)
Cooking spray for greasing slow cooker

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Instructions

Prepare the Slow Cooker: Lightly coat the inside of your slow cooker with cooking spray to prevent sticking and make cleanup easier.
Layer the Bread: Evenly place the cubed brioche or challah bread inside the slow cooker, creating a uniform layer.
Make the Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt until the mixture is smooth and well combined.
Soak the Bread: Pour the custard mixture evenly over the bread cubes, gently pressing the bread down to ensure all pieces are soaked thoroughly.
Add Butter and Optional Mix-ins: Drizzle the melted unsalted butter over the top of the soaked bread. If using, sprinkle chopped pecans or raisins evenly over the casserole.
Cook the Casserole: Cover the slow cooker and cook on low for 4 to 5 hours. The casserole is done when the center is set, the top is lightly golden, and the edges are slightly crisp.
Rest Before Serving: Turn off the slow cooker and let the casserole rest for about 10 minutes to allow it to set fully before serving.
Serve and Enjoy: Serve the French toast casserole warm with maple syrup, powdered sugar, or fresh fruit as desired.

Notes

Using slightly stale bread helps the casserole absorb the custard better without becoming mushy.
For convenience, assemble the casserole the night before and refrigerate the slow cooker insert, then cook in the morning.
To enhance richness, substitute part of the milk with half-and-half.
You can omit nuts or raisins for a simpler version or add other dried fruits as preferred.
Leftovers can be refrigerated and reheated gently before serving.