Slow Cooker French Toast Casserole Recipe

ByFrancis Mead

In the world of breakfast foods, few dishes are as cozy, indulgent, and just plain comforting as my Slow Cooker French Toast Casserole. Day-old brioche or challah bread gets cut into 1-inch cubes, which then luxuriate in a custard made with 6 large eggs, 2 cups of milk, and 1/2 cup heavy cream.

What takes this dish over the edge in terms of flavor is a combination of 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, and a faint hint of nutmeg. With the 3/4 cup of sugars (both granulated and brown) that go into the custard, the flavor balance is just about perfect.

The only thing I might like to do differently in the future is to replace the 1/4 teaspoon of salt with 1/4 teaspoon of fine sea salt. I think that’s a nice flavor enhancer that also makes the dish a bit more breakfasty.

A delightful crunch comes from the optional 1/2 cup of chopped pecans, which I’ve used in the recipe.

Ingredients photo for Slow Cooker French Toast Casserole Recipe

Ingredients

Ingredients photo for Slow Cooker French Toast Casserole Recipe

Brioche or Challah Bread:
Buttery bread that is rich in carbohydrates and perfect for soaking in custard.

Eggs:
Ensure protein; this is essential for binding the components and imparting a creamy texture.

Whole Milk:
Contributes to the creamy, soft texture of the casserole; adds moisture.

Heavy Cream:
Increases richness and sweetness, taking the creaminess of the dish to new heights.

Granulated Sugar:
Makes the dish sweet; balances the spices to achieve the ideal flavor.

Brown Sugar:
Imparts a profound, syrupy-sweet richness; deepens the casserole’s flavor profile.

Vanilla Extract:
Delivers aromatic sweetness; pairs perfectly with cinnamon and nutmeg.

Cinnamon:
Contributes richness and nuance; an old-school flavor for French toast.

Nutmeg:
Contains a delicate earthy hint; boosts cumulative heat.

Pecans (Optional):
Contributes a satisfying crunch and a toasty flavor; an excellent source of fiber and healthy fats.

Ingredient Quantities

  • 1 loaf of brioche or challah bread, cubed

  • 6 large eggs

  • 2 cups whole milk

  • 1/2 cup heavy cream

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 2 tablespoons unsalted butter, melted

  • 1/2 cup chopped pecans (optional)

Instructions

1. Apply a thin film of cooking spray or butter to the inside of your slow cooker to prevent sticking.

2. Put the cubed brioche or challah bread in the slow cooker, spreading it evenly.

3. In a big bowl, beat together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, and the rest of the flavors and ingredients until well combined. Those flavors and ingredients are: vanilla extract, ground cinnamon, ground nutmeg, and salt.

4. Versez le mélange d’œufs uniformément sur les cubes de pain dans le cuiseur lent, en appuyant doucement pour vous assurer que le pain absorbe bien l’œuf.

5. If applying, evenly scatter the chopped pecans over the top of the soaked bread mixture.

6. Melted butter, drizzle possible, over the top of the assembly.

7. Put the lid on the slow cooker and set it to low for 4-5 hours, or on high for about 2-3 hours, until the mixture is set, and the top is golden brown.

8. To test the casserole’s doneness, insert a knife or toothpick in the center; it should come out clean when the dish is done.

9. When the casserole is cooked, switch off the slow cooker and allow it to cool for a few minutes.

10. Warm, possibly decorated with maple syrup, tamis sugar, or fresh fruit for an extra flavor, this dish makes an easy and satisfying breakfast. And, most importantly, it’s a great way to serve a crowd.

Equipment Needed

1. Slow cooker
2. Cooking spray or butter
3. Large mixing bowl
4. Whisk or fork
5. Measuring cups
6. Measuring spoons
7. Knife or bread knife
8. Spatula or spoon
9. Optional: Small bowl for melting butter
10. Optional: Toothpick or knife for testing doneness

FAQ

  • Q: Can I use a different type of bread for this recipe?A: Yes, you can use other soft breads like Hawaiian bread or a soft French loaf in place of brioche or challah.

  • Q: How should I store leftovers?Store any uneaten food in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven before serving.

  • Q: Can I prepare this the night before and cook it in the morning?You can assemble the casserole and refrigerate it overnight. In the morning, let it sit for about 15 minutes at room temperature before cooking.

  • Q: Is it necessary to use both granulated and brown sugar?Both sugars contribute to a rich depth of flavor, but you can use just one and still have a great result. If you want to adjust the recipe, feel free to increase or decrease the amount to suit your sweetness preference.

  • Q: How can I make this dish dairy-free?A: Substitute the milk and heavy cream with coconut milk or almond milk, and use a dairy-free butter alternative.

  • Q: What should I do if my slow cooker tends to run hot?Given text: Check your casserole after 2 hours, and if it seems to be cooking too quickly, switch the cooker to the “keep warm” setting.

Substitutions and Variations

If using bread with less fat and sugar than brioche or challah, compensate by:

– Increasing the amount of butter used in the custard.
– Whisking in two extra yolks into the egg mixture.
Whole Milk: Almond milk or oat milk are good dairy-free substitutes.
Coconut cream or half-and-half makes a lighter substitution for heavy cream.
Sugar in Granular Form: Trade it out for honey or maple syrup, and you will have a sweetener that is more in line with nature.
Diced Pecans: For a different flavor, use walnuts or almonds in this dish.