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Overhead shot of a square of French toast casserole topped with butter pats and drizzled with maple syrup.

Slow Cooker French Toast Casserole

Dairy and egg-based slow cooker french toast casserole with brioche, pecans, and a brown sugar cinnamon topping.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Method

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

Method
 

  1. Coat slow cooker:

    Coat the slow cooker insert with nonstick cooking spray or butter.

  2. 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.

  3. Whisk custard mixture:

    In a large bowl, whisk eggs, milk, maple syrup, vanilla, salt, cinnamon, and nutmeg until combined.

  4. 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.

  5. 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.

  6. 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.