Slow Cooker French Toast Casserole
Dairy and egg-based slow cooker french toast casserole with brioche, pecans, and a brown sugar cinnamon topping.
Ingredients
- 24 ounces stale Brioche bread (about a loaf and a half; can use French or Challah bread or Texas toast)
- ½ cup pecans, chopped (optional) chopped
- 8 large eggs
- 3 cups whole milk
- ¼ cup real maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup butter, sliced sliced
- ½ cup packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
Instructions
Coat slow cooker:
Coat the slow cooker insert with nonstick cooking spray or butter.Cube bread and layer:
Cube the bread into 1-inch pieces. Arrange the cubes and pecans (if using) in layers inside the slow cooker. Pro tip: Stale bread yields best results. If yours is fresh, spread the cubes on a baking sheet and bake at 250°F (120°C) for 10 minutes.Whisk custard mixture:
In a large bowl, whisk eggs, milk, maple syrup, vanilla, salt, cinnamon, and nutmeg until combined.Pour custard over bread:
Pour the egg mixture over the bread and nuts. Stir gently to ensure even coating. Ideally, let it rest for a couple of hours so the bread fully absorbs the custard.Make brown sugar topping:
For the topping: Dice the butter into small pieces and set aside. Combine brown sugar and cinnamon in a small bowl. Sprinkle this mixture over the soaked bread, then dot with the butter pieces.Cook and serve:
Cover and cook on HIGH for 2 to 2½ hours or on LOW for 3 to 4 hours. Serve with warm maple syrup, powdered sugar, or fresh fruit.