Slow Cooker French Toast Casserole Recipe
This slow cooker French toast casserole is rich, cozy, and perfect for brunch. With tender custard-soaked bread, cinnamon spice, sweet pecan crunch, and a touch of caramel, it’s a comforting and hands-off breakfast winner.
Equipment
- 1 Slow Cooker greased
Ingredients
Main ingredients
- 4 cups cubed bread stale Texas toast, or French bread, ciabatta, or challah
- 6 eggs
- 2 cups milk
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup maple syrup pure
- 1 cup chopped pecans
- ¼ cup salted butter cubed
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon for topping
- 1 pinch salt for topping
Instructions
Instructions
- Grease the inside of your slow cooker with non-stick spray or butter to prevent sticking.
- In a large bowl, whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, maple syrup, and light brown sugar to form the custard base.
- Cube your bread into bite-sized pieces and place into the slow cooker, spreading evenly.
- Pour the custard mixture evenly over the bread chunks, pressing slightly so all pieces soak well.
- Top with chopped pecans and drizzle caramel sauce, if using, over the top.
- Mix cinnamon, brown sugar, and pinch of salt together and sprinkle over the top, followed by cubed butter.
- Cover and cook on low for 4 hours or high for 2 hours. Let cool 5 minutes before serving warm.
Notes
Try using different types of bread like brioche or challah. Optional caramel drizzle can be replaced with cinnamon sugar topping instead. Great warm or reheated—store leftovers in the fridge up to 4 days or freeze wrapped portions.