I cracked the code on a Crock Pot French toast casserole that serves a crowd with reliably custardy, sliceable layers whether I make it ahead or the same day and whether I use regular or gluten free bread.

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I am obsessed with this Crock Pot French toast casserole because it turns thick cubes of challah into something ridiculous. I love how the texture is custardy in the middle and slightly caramelized at the edges.

I crave the way the kitchen hums with scent while I pretend it isn’t the best part. I watch people hover at the slow cooker and I grin.

And when pure maple syrup seeps into every nook, I say yes every time. Make it regular or gluten free and pass the plate.

I will make it again next weekend. No regrets, ever, seriously always.

Ingredients

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Challah or brioche: tender, slightly sweet bread that soaks up custard like a dream.
Eggs: add rich protein and set the custardy bake firm but soft.
Whole milk: keeps it creamy without being too heavy, light mouthfeel.
Heavy cream or half and half: makes the custard luxuriously rich and silky.
Granulated sugar: simple sweetness that balances the eggy custard.
Brown sugar: gives caramel notes and a cozy, deeper sweetness.
Vanilla extract: basically warm, familiar flavor that ties everything together.
Cinnamon: adds that classic warming spice everyone expects in French toast.
Nutmeg: subtle nuttiness that sneaks in warmth and complexity.
Sea salt: brightens flavors and stops the sweetness from feeling flat.
Butter: melts into pockets, giving buttery richness and slight crisp edges.
Maple syrup (optional): plus, a sticky sweet drizzle for serving.
Chopped pecans or walnuts (optional): crunchy, toasty texture and extra nutty flavor.
Streusel topping: crumbly little bites of butter, flour, and brown sugar bliss.

Ingredient Quantities

1 (1 to 1.5 pound) loaf challah or brioche, cut into 1 inch cubes (or about 10 to 12 cups cubed; substitute gluten free bread if needed)

8 large eggs

2 cups whole milk

1 cup heavy cream or half and half

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 teaspoons pure vanilla extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon fine sea salt

4 tablespoons unsalted butter, melted plus extra for greasing crock pot

Optional drizzle: 1/2 to 3/4 cup pure maple syrup for serving

Optional add in: 1 cup chopped pecans or walnuts

For streusel topping: 3/4 cup all purpose flour (use 3/4 cup gluten free flour if needed), 1/2 cup packed brown sugar, 1/2 teaspoon cinnamon and 6 tablespoons cold unsalted butter, cubed, mixed until crumbly

How to Make this

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1. Grease a 6 to 7 quart crock pot with butter, then add the cubed challah or brioche (about 10 to 12 cups); if using gluten free bread, use that and press cubes down gently so it’s an even layer.

2. In a large bowl whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream or half and half, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons vanilla, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon sea salt until smooth.

3. Pour the egg mixture evenly over the bread, press down lightly so the bread soaks up the custard, then drizzle 4 tablespoons melted butter over the top; add 1 cup chopped pecans or walnuts now if you want nuts.

4. For best results cover and chill in the fridge for at least 2 hours or overnight to really let the custard soak in; if you need it the same day just let it sit 20 to 30 minutes at room temp before cooking.

5. Make the streusel by cutting 6 tablespoons cold cubed unsalted butter into 3/4 cup all purpose flour (or gluten free flour), 1/2 cup packed brown sugar and 1/2 teaspoon cinnamon until crumbly; sprinkle streusel evenly over the top of the soaked casserole.

6. Cover the crock pot with a paper towel or clean kitchen towel under the lid to catch condensation, then put the lid on; cook on low for 3 to 4 hours or until the center is set and a knife comes out mostly clean. If your slow cooker runs hot check at 2 1/2 hours.

7. If you prefer a slightly crisper top, remove the lid for the last 20 to 30 minutes of cooking; keep an eye so it doesn’t overbake.

8. When done turn off the crock pot and let the casserole rest 10 to 15 minutes before serving so it firms up and slices better.

9. Serve warm with a drizzle of 1/2 to 3/4 cup pure maple syrup, extra butter, or more nuts; leftovers refrigerate up to 4 days and reheat gently in the microwave or oven.

10. Tips: use stale bread or toast fresh cubes 10 minutes at 350F to keep structure, use whole milk and heavy cream for richest custard, do not skip the paper towel under the lid or it will get soggy, and for gluten free use certified gluten free bread and flour for the streusel.

Equipment Needed

1. 6 to 7 quart slow cooker (crock pot)
2. Large mixing bowl
3. Whisk (or fork)
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Small bowl and pastry cutter or fork for streusel (or clean hands to rub butter in)
7. Cutting board and sharp knife (for cubing bread and chopping nuts)
8. Paper towels or clean kitchen towel to tuck under the lid and a lid for the slow cooker

FAQ

Q: Can I assemble this the night before?

A: Yes. Put the cubed bread, custard and optional nuts in the crock pot, cover and refrigerate overnight. Take it out about 30 minutes before cooking so it’s not rock cold, then cook as directed. It helps the bread soak up the custard better and saves morning time.

Q: What size crock pot should I use?

A: A 4 to 6 quart crock pot works best. Too small and it will overflow, too big and it might cook too fast and dry out. If yours runs hot, check it 20 to 30 minutes earlier than the recipe suggests.

Q: Can I use a different bread or gluten free bread?

A: Yes. Brioche or challah give the richest results, but thick-cut brioche, French loaf or a good gluten free loaf all work. Stale bread is actually better because it soaks up the custard without getting mushy.

Q: How do I get a crunchy streusel on top in a crock pot?

A: For best crunch, add the streusel for the last 45 to 60 minutes of cooking so it doesn’t sink into the custard. If your crock pot lid causes condensation to drip, place a paper towel between the lid and pot rim to absorb moisture, but check often so it doesn’t catch fire.

Q: Can I double or halve the recipe?

A: You can scale it down for a smaller crock pot or double for a larger one, but keep the custard to bread ratio similar. If doubling, use a bigger pot and extend cook time, checking doneness with a toothpick or a thermometer; center should read about 165°F.

Q: How should I reheat leftovers?

A: Reheat in a 350°F oven for 15 to 20 minutes, or microwave single servings for 30 to 60 seconds. If it’s a bit dry, drizzle a little milk or maple syrup before reheating to restore creaminess.

Easy Crock Pot French Toast Casserole Recipe Substitutions and Variations

Bread (challah or brioche): use day old French bread, a sturdy sourdough loaf, or a gluten free brioche-style bread if you need GF — they soak up custard well and hold texture.
Whole milk + heavy cream: swap for 2 cups almond milk plus 1 cup full fat coconut milk, or use 3 cups evaporated milk for a richer, creamier custard.
Eggs: for a vegan or egg-free version, blend 2 cups silken tofu with 2 tablespoons cornstarch and 1 teaspoon vanilla, it gives a similar custardy set (results a little different but works).
Butter / streusel butter: use cold coconut oil or vegan stick margarine in equal amounts for dairy free, or replace part of the butter in streusel with quick oats for extra crunch and less fat.

Pro Tips

1) Use slightly stale bread or dry the cubes in a 350F oven for 8 to 10 minutes so they soak up custard without turning mushy. If some pieces still seem dense, squish them down with your hands so they get fully saturated.

2) Let it chill overnight in the fridge after pouring the custard. It really makes a difference. If you’re short on time at least 30 minutes at room temp, but overnight is best for texture and flavor.

3) Put a clean kitchen towel or several layers of paper towel under the lid to catch condensation. Without that the top gets soggy. Also, if your slow cooker runs hot, check it an hour earlier than stated times so it doesn’t overcook.

4) For a better crunch, toast the nuts and brown the streusel a bit in a skillet or under the broiler for a minute after the slow cooker is done. Watch it close though, it burns fast.

Easy Crock Pot French Toast Casserole Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

628

kcal

Equipment: 1. 6 to 7 quart slow cooker (crock pot)
2. Large mixing bowl
3. Whisk (or fork)
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Small bowl and pastry cutter or fork for streusel (or clean hands to rub butter in)
7. Cutting board and sharp knife (for cubing bread and chopping nuts)
8. Paper towels or clean kitchen towel to tuck under the lid and a lid for the slow cooker

Ingredients

1 (1 to 1.5 pound) loaf challah or brioche, cut into 1 inch cubes (or about 10 to 12 cups cubed; substitute gluten free bread if needed)
8 large eggs
2 cups whole milk
1 cup heavy cream or half and half
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
4 tablespoons unsalted butter, melted plus extra for greasing crock pot
Optional drizzle: 1/2 to 3/4 cup pure maple syrup for serving
Optional add in: 1 cup chopped pecans or walnuts
For streusel topping: 3/4 cup all purpose flour (use 3/4 cup gluten free flour if needed), 1/2 cup packed brown sugar, 1/2 teaspoon cinnamon and 6 tablespoons cold unsalted butter, cubed, mixed until crumbly

Directions

Grease a 6 to 7 quart crock pot with butter, then add the cubed challah or brioche (about 10 to 12 cups); if using gluten free bread, use that and press cubes down gently so it's an even layer.
In a large bowl whisk together 8 large eggs, 2 cups whole milk, 1 cup heavy cream or half and half, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons vanilla, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon sea salt until smooth.
Pour the egg mixture evenly over the bread, press down lightly so the bread soaks up the custard, then drizzle 4 tablespoons melted butter over the top; add 1 cup chopped pecans or walnuts now if you want nuts.
For best results cover and chill in the fridge for at least 2 hours or overnight to really let the custard soak in; if you need it the same day just let it sit 20 to 30 minutes at room temp before cooking.
Make the streusel by cutting 6 tablespoons cold cubed unsalted butter into 3/4 cup all purpose flour (or gluten free flour), 1/2 cup packed brown sugar and 1/2 teaspoon cinnamon until crumbly; sprinkle streusel evenly over the top of the soaked casserole.
Cover the crock pot with a paper towel or clean kitchen towel under the lid to catch condensation, then put the lid on; cook on low for 3 to 4 hours or until the center is set and a knife comes out mostly clean. If your slow cooker runs hot check at 2 1/2 hours.
If you prefer a slightly crisper top, remove the lid for the last 20 to 30 minutes of cooking; keep an eye so it doesn’t overbake.
When done turn off the crock pot and let the casserole rest 10 to 15 minutes before serving so it firms up and slices better.
Serve warm with a drizzle of 1/2 to 3/4 cup pure maple syrup, extra butter, or more nuts; leftovers refrigerate up to 4 days and reheat gently in the microwave or oven.
Tips: use stale bread or toast fresh cubes 10 minutes at 350F to keep structure, use whole milk and heavy cream for richest custard, do not skip the paper towel under the lid or it will get soggy, and for gluten free use certified gluten free bread and flour for the streusel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.