Slow Cooker French Toast Casserole
This easy slow cooker French toast casserole combines simple ingredients into a rich, comforting breakfast that's perfect for sharing and customizing.
Ingredients
Main Ingredients
- 10 cups Cubed day-old bread (brioche, challah, French bread, or thick sandwich bread) Day-old or slightly stale bread works best.
- 8 large Eggs
- 2 cups Milk, half-and-half, or a combination
- 1/2 cup Granulated sugar or brown sugar
- 1 tablespoon Vanilla extract
- 2 teaspoons Ground cinnamon
- 1 pinch Salt
- 2 tablespoons Butter or nonstick cooking spray For greasing the slow cooker.
- 1 cup Caramel sauce For serving.
Optional Add-ins
- 1 teaspoon Ground nutmeg For extra flavor.
- 1 cup Chopped pecans or walnuts Optional.
- 1 cup Raisins Optional.
- 1 cup Sliced apples Optional.
- 1 cup Fresh berries Optional.
Instructions
Preparation
- Lightly grease the inside of the Crockpot with butter or cooking spray.
- Cut the bread into bite-sized cubes.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth.
- Add the bread cubes to the bowl and gently toss until every piece is coated.
- Let the mixture stand for a few minutes to allow the bread to absorb the custard.
Cooking
- Transfer the soaked bread mixture to the greased slow cooker and spread it into an even layer.
- Cover and cook on the low setting until the center is set and the edges are lightly golden.
- Check for doneness once it looks puffed and no longer wet in the center.
Serving
- Turn off the slow cooker and let the casserole rest for several minutes before serving.
- Spoon warm caramel sauce over each serving and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. For longer storage, freeze portions for up to 2 months.