Can I use a different type of bread?

Yes. Brioche, challah, and French bread are the most common choices, but other sturdy breads can work as well. The important thing is that the bread can absorb the custard without completely falling apart.

Can this recipe be baked in the oven instead?

It can. Assemble the casserole as directed, transfer it to a greased baking dish, and bake at 350°F until the center is set and the top is lightly browned. The exact baking time will vary depending on the dish size and depth.

How long do leftovers keep?

Stored properly in the refrigerator, leftovers generally stay fresh for about 4 days. Frozen portions can last around 2 months while maintaining good quality.

Can I prepare it the night before?

Absolutely. In fact, many people prefer doing so. Allowing the bread to soak overnight gives the custard more time to penetrate every piece, which often creates a more even texture after cooking.

Slow Cooker French Toast Casserole

Description

A warm and comforting slow cooker French toast casserole made with cubes of bread soaked in a cinnamon-maple custard and topped with brown sugar, butter, and optional pecans. Perfect for holiday breakfasts, brunch gatherings, or relaxed weekend mornings.

Ingredients

Scale

1 loaf stale brioche, French bread, or challah, cut into 1-inch cubes
8 large eggs
3 cups milk
1/4 cup real maple syrup
1 tablespoon pure vanilla extract
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup brown sugar
4 tablespoons butter, cut into small pieces
1 cup chopped pecans (optional)

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Instructions

Grease the slow cooker insert with nonstick spray or butter.
Layer the bread cubes and pecans in the slow cooker.
Whisk eggs, milk, maple syrup, vanilla, salt, cinnamon, and nutmeg until smooth.
Pour the custard over the bread and stir gently to coat.
Let the mixture sit for up to 2 hours if desired for better absorption.
Mix brown sugar and cinnamon, then sprinkle over the bread mixture.
Scatter butter pieces evenly over the top.
Cover and cook on HIGH for 2 to 2 1/2 hours or LOW for 3 to 4 hours.
Serve warm with maple syrup, powdered sugar, or fresh fruit.

Notes

Stale bread produces the best texture.
Fresh bread can be dried in a 250°F oven for 10 minutes.
Do not overcook or the casserole may dry out.
This recipe can be assembled the night before.
Store leftovers in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Category: Breakfast
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 24
Sodium: 430
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 53
Fiber: 2
Protein: 13
Cholesterol: 170