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.