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Ultimate Easy Slow Cooker French Toast Casserole
This slow cooker French toast casserole is a warm, comforting breakfast with soft, custardy bread, crisp pecans, sweet maple flavor, and a buttery brown sugar topping. It is easy to assemble ahead of time and makes a generous batch for holidays, brunches, or relaxed family mornings.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Total Time: 165 minutes
- Servings: 12
Why Make This Recipe
- Easy preparation: Assemble everything in the slow cooker, then let it cook while you prepare the rest of the meal.
- Rich, comforting flavor: Brioche, maple syrup, vanilla, cinnamon, nutmeg, and brown sugar create a classic French toast taste.
- Perfect for a crowd: This recipe makes 12 servings, making it ideal for brunch gatherings and holiday breakfasts.
- Flexible and make-ahead friendly: Stale bread works especially well, and the casserole can rest in the custard before cooking for deeper flavor and a tender texture.
Ingredients
- 24 ounces stale Brioche bread, about a loaf and a half. You can use French or Challah bread or Texas toast
- ½ cup pecans, chopped, optional
- 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
- ½ cup packed brown sugar, light or dark
- 1 teaspoon ground cinnamon
How to Make It
Grease your slow cooker insert with nonstick cooking spray or butter.
Cut the loaf of bread or slices into 1-inch cubes. Then, layer it with the pecans, if using, in the crockpot. Pro tip: This recipe is best with stale bread. If you don’t have any on hand, simply place the cut cubes on a baking sheet and place them in a 250-degree F. oven for 10-minutes.
Whisk the eggs, milk, real maple syrup, pure vanilla extract, salt, cinnamon, and nutmeg in a large bowl until the mixture is smooth and well combined.
Pour the egg mixture over the cubed bread and nuts in the slow cooker. Stir gently to coat the bread. If possible, but not necessary, let it sit for a couple of hours, so the bread is saturated with the custard.
To make the topping, cut the butter into small pieces and set it aside. Then, mix the brown sugar and cinnamon in a small mixing bowl. Next, sprinkle the brown sugar mixture over the top of the soaked bread and top that with the butter pieces.
Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours or the LOW setting for 3 to 4 hours. When done, serve your slow cooker French toast with warm maple syrup, powdered sugar, or fresh fruit.
How to Serve It
- Drizzle each serving with warm maple syrup for extra sweetness.
- Add a dusting of powdered sugar and fresh fruit, such as berries or sliced bananas.
- Serve it with crispy bacon, breakfast sausage, or a simple fruit salad for a complete brunch.
How to Store It
Let leftover casserole cool, then place it in an airtight container and refrigerate it. Enjoy refrigerated leftovers within 3 to 4 days.
To reheat, warm individual portions in the microwave until heated through. You can also place portions in an oven-safe dish and reheat them in the oven until warm, covering the dish if needed to help prevent the top from drying out.
For longer storage, freeze cooled portions in airtight freezer-safe containers. Thaw them in the refrigerator before reheating for the best texture. The bread may be slightly softer after freezing, but the casserole will still be flavorful and satisfying.
Helpful Tips
- Use stale or lightly dried bread so it can absorb the custard without becoming overly mushy.
- Stir gently after adding the custard to distribute the mixture evenly while keeping the bread cubes intact.
- Avoid lifting the slow cooker lid often during cooking, since escaping heat can extend the cooking time.
- Check the casserole near the end of the cooking range. It should be set and cooked through in the center.
Optional Variations
- Replace the pecans with another chopped nut, such as walnuts, or leave them out for a nut-free casserole.
- Use French, Challah, or Texas toast instead of Brioche.
- Add extra fruit when serving, such as berries or sliced bananas, to complement the maple and cinnamon flavors.
Frequently Asked Questions
Can I use fresh bread instead of stale bread?
Yes. Cut the bread into 1-inch cubes and place them on a baking sheet in a 250-degree F. oven for 10-minutes before assembling the casserole.
Can I prepare this casserole ahead of time?
Yes. After pouring the custard over the bread, let it sit for a couple of hours if possible so the bread becomes well saturated before cooking.
Can I leave out the pecans?
Yes. The pecans are optional, so you can omit them or replace them with another chopped nut.
What is the best way to serve this French toast casserole?
Serve it warm with maple syrup, powdered sugar, or fresh fruit. It also pairs well with bacon, breakfast sausage, or fruit salad.
Can I cook it on LOW instead of HIGH?
Yes. Cover the slow cooker and cook on HIGH for 2 to 2 1/2 hours or on the LOW setting for 3 to 4 hours.
Slow Cooker French Toast Casserole
This slow cooker French toast casserole features soft, custardy bread, crispy pecans, and a sweet maple flavor—a perfect warm breakfast for gatherings.
Ingredients
Main Ingredients
- 24 ounces stale Brioche bread, about a loaf and a half You can use French or Challah bread or Texas toast
- ½ cup pecans, chopped, optional Can be replaced with another chopped nut
- 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
- ½ cup packed brown sugar, light or dark
- 1 teaspoon ground cinnamon For topping
Instructions
Preparation
- Grease your slow cooker insert with nonstick cooking spray or butter.
- Cut the loaf of bread into 1-inch cubes and layer them with the pecans in the crockpot.
- Whisk the eggs, milk, maple syrup, vanilla extract, salt, cinnamon, and nutmeg in a large bowl until smooth.
- Pour the egg mixture over the cubed bread and nuts, stirring gently to coat.
- Optionally, let it sit for a couple of hours to allow the bread to absorb the custard.
- Mix the brown sugar and cinnamon in a bowl, sprinkle it over the soaked bread, and top with butter pieces.
Cooking
- Cover the slow cooker and cook on HIGH for 2 to 2 1/2 hours or on LOW for 3 to 4 hours.
Notes
Let leftovers cool, then refrigerate in an airtight container. Enjoy within 3 to 4 days or freeze for longer storage. Reheat in the microwave or oven.
