Slow Cooker French Toast Casserole
Recipe GLPRaf82d9cd067557
A comforting make-ahead breakfast casserole that cooks gently in a slow cooker. Cubed French bread is soaked overnight in a cinnamon-egg custard, then topped with a buttery brown sugar crumble and cooked until golden and set. Perfect for feeding a crowd with minimal morning effort.
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Ingredients
1 loaf French bread, cut into 1-inch cubes
6 large eggs
2 cups whole milk
1½ teaspoons ground cinnamon
½ teaspoon vanilla extract
¼ cup butter, softened
½ cup packed brown sugar
Directions
Cut the loaf of French bread into 1-inch cubes and place them in a large mixing bowl.
In a separate bowl, crack the eggs and whisk them together with the milk, cinnamon, and vanilla extract until the mixture is smooth and well combined.
Pour the egg mixture over the bread cubes and gently toss and stir until every piece of bread is thoroughly saturated with the custard. Cover the bowl with plastic wrap or a lid.
Refrigerate the bread mixture for at least 4 hours, or preferably overnight, to allow the bread to absorb the custard fully.
In a small bowl, combine the softened butter and packed brown sugar, mixing until the texture resembles coarse crumbs. Cover and refrigerate until ready to use.
Grease the interior of your slow cooker with non-stick cooking spray or butter. Pour the chilled bread mixture into the slow cooker and spread it evenly.
Crumble the butter-brown sugar mixture evenly over the top of the bread layer.
Cover and cook on low heat for 4 hours, or on high heat for 2 hours, until the custard is set and the top is lightly browned.
Remove from the slow cooker and let cool for 15–20 minutes before serving to allow the casserole to firm up slightly.
