Can I bake this Slow Cooker French Toast Casserole in the oven instead?

Yes, you can bake it instead of using a slow cooker. Assemble the casserole in a baking dish, cover it with foil, and bake at 350°F for 35–45 minutes. The oven version sets a bit firmer, but the flavor stays true to the slow cooker version.

Why does my French toast casserole turn out soggy?

Sogginess often happens when the bread is too soft or the custard mixture is too wet. Use sturdy bread like brioche or challah, dry the cubes slightly, and avoid overfilling the slow cooker so moisture can escape.

Can I prep this casserole the night before?

Yes, overnight prep works great. Assemble everything in the slow cooker insert, cover it, refrigerate it, and cook in the morning. The bread absorbs the custard more evenly this way.

What size slow cooker works best for this recipe?

A 6-quart slow cooker is the best size for even cooking. Smaller cookers create a thicker layer that may need extra cooking time to set properly.

Can I double the recipe for a larger group?

You can double the recipe as long as you use a 7- or 8-quart slow cooker. A thicker casserole may require a longer cook time, so check the center to ensure it sets fully.

Slow Cooker French Toast Casserole – Stunning Easy Brunch Delight

Description

Cozy, make-ahead Slow Cooker French Toast Casserole with a custardy center, caramelized edges, and warm spice flavor, perfect for easy brunch or holiday breakfasts.

Ingredients

Scale

8 cups cubed brioche or challah bread, slightly stale
6 large eggs
2 cups whole milk or half-and-half
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
1/2 cup chopped pecans or walnuts (optional)
Powdered sugar, for serving
Fresh berries, for serving
Maple syrup, for serving

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Instructions

Grease the insert of a 6-quart slow cooker with butter or cooking spray.
Cube the brioche or challah into 1-inch pieces and place them in a large mixing bowl.
In a separate bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
Pour the custard mixture over the bread cubes and gently fold until all of the bread is evenly coated.
Let the mixture sit for 10 to 15 minutes so the bread can absorb some of the custard, or cover and refrigerate it for up to 12 hours.
Transfer the soaked bread mixture to the prepared slow cooker, spreading it into an even layer.
Dot the top with the pieces of butter and sprinkle the optional chopped nuts evenly over the surface.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the center is set and the edges are lightly browned.
Turn off the slow cooker and let the casserole stand, uncovered, for about 10 minutes to firm up slightly.
Scoop or slice the casserole and serve warm with powdered sugar, fresh berries, and maple syrup.

Notes

For a drier casserole, toast the bread cubes in a 300°F oven for about 10 minutes before soaking.
If cooking overnight, use the LOW setting and check the casserole after 4 hours to avoid overcooking.
Stir in blueberries, diced apples, or sliced bananas with the bread for simple flavor variations.
Leftovers keep in the refrigerator for 2 to 4 days and can be reheated in the microwave or in a lightly oiled skillet.
To freeze, cool the casserole completely, wrap individual portions tightly, and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Breakfast
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 20
Sodium: 320
Fat: 18
Saturated Fat: 9
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 52
Fiber: 2
Protein: 12
Cholesterol: 190