Last Christmas morning I woke up at six knowing I had to cook breakfast for fifteen people, and instead of panicking, I just turned on my slow cooker that I’d filled the night before with this French Toast Casserole. By eight o’cloc,k the whole house smelled like cinnamon and butter, and I was sitting with my coffee while everyone else devoured the most incredible breakfast without me lifting another finger. This casserole changed my holiday mornings completely because it cooks itself while you sleep or get ready, creating this amazing bread pudding texture with a buttery, crunchy topping that’s leagues better than standing at the stove flipping individual slices. The custard mixture soaks into every cube of bread overnight, so you get that perfect soft interior, while the brown sugar and butter topping caramelizes on top during the slow cooking process. What I love most is waking up to a ready breakfast that feels special and indulgent but requires almost no active cooking time. Now I make this every holiday morning, for weekend brunches when I want to relax with guests, and even prep it Sunday night for easy Monday breakfasts.
Why This Casserole Works
Traditional French toast means standing at the stove flipping slice after slice while earlier batches get cold, making it nearly impossible to feed a crowd. This slow cooker version solves that problem by cooking everything together in one vessel while maintaining even heat throughout. Using stale or dried bread cubes rather than fresh slices allows the custard to soak in properly without turning mushy or falling apart. The slow cooker’s gentle, consistent heat cooks the eggs perfectly without drying out the bread, creating a texture that’s somewhere between French toast and bread pudding. Adding the brown sugar butter topping before cooking creates a caramelized crust on top that adds incredible flavor and textural contrast. Making it the night before and refrigerating allows the bread to fully absorb the custard mixture, resulting in better flavor and more even cooking.
Ingredients You Need
Gather these simple breakfast ingredients:
- 1 loaf brioche bread, cut into 1-inch cubes (about 10-12 cups)
- 8 large eggs
- 3 cups whole milk
- 1/4 cup real maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup pecans, chopped (optional)
- 6 tablespoons salted butter
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon (for topping)
- Maple syrup, powdered sugar, and fresh fruit for serving
Making Slow Cooker French Toast Casserole
Start by generously greasing the insert of your slow cooker with nonstick cooking spray or butter to prevent sticking. If you’re using fresh bread, cut it into 1-inch cubes and spread them on a baking sheet, then bake in a 250-degree Fahrenheit oven for 10 minutes to dry them out slightly. This step helps the bread absorb the custard without becoming soggy. If you have day-old or stale bread, you can skip this drying step and proceed directly to cubing.
Place the cubed bread in your prepared slow cooker insert, then add the chopped pecans if using, distributing them evenly throughout. In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, salt, 2 teaspoons cinnamon, and nutmeg until the mixture is smooth and well combined. Pour this custard mixture evenly over the bread cubes in the slow cooker, making sure to get liquid on all the pieces. Gently stir or press down on the bread to help it absorb the custard, ensuring every cube gets coated. If possible, let the mixture sit for a couple hours at room temperature or refrigerate it overnight so the bread fully saturates with the custard.
To make the topping, cut the butter into small pieces and set aside in the refrigerator so it stays cold. In a small bowl, mix together the brown sugar and 1 teaspoon cinnamon until combined. Sprinkle this brown sugar mixture evenly over the top of the soaked bread in your slow cooker, then dot the surface with the cold butter pieces, distributing them as evenly as possible. The butter will melt during cooking and combine with the brown sugar to create that irresistible caramelized topping.
Cover your slow cooker with the lid and cook on high for 2 to 2½ hours or on low for 3 to 4 hours. The casserole is done when the center is set and no longer jiggly, and the edges are starting to pull away slightly from the sides. Every slow cooker cooks differently, so start checking at the minimum time and add more if needed. When finished, the top should be golden brown with caramelized sugar and the interior should be custard-like but not liquidy. Serve immediately with warm maple syrup drizzled on top, a dusting of powdered sugar, or fresh berries. You can keep it warm on the warm setting for up to an hour while everyone eats.
Expert Tips
- Use stale bread for best results; dry fresh bread in 250°F oven for 10 minutes
- Brioche makes the richest casserole, but challah, Texas toast, or French bread work great
- Let bread soak in custard for at least 2 hours or overnight for maximum flavor
- If making ahead, bring cold crock insert to room temperature before placing in base to prevent cracking
- All slow cookers cook differently; check at minimum time and adjust as needed
- Don’t lift lid during cooking as this releases heat and extends cook time
- Use real maple syrup not imitation for best flavor
Variations to Try
Customize this casserole with these delicious additions:
- Add 1 cup fresh or frozen blueberries between bread layers for blueberry French toast
- Mix in diced apples and extra cinnamon for apple cinnamon version
- Fold in chocolate chips for a dessert-like breakfast treat
- Use eggnog instead of milk during holidays for festive flavor
- Add cream cheese cubes between bread layers for extra richness
- Replace pecans with walnuts, almonds, or skip nuts entirely
- Swap brown sugar topping with cinnamon streusel for different texture
- Add orange zest to custard for bright citrus notes
Make Ahead Instructions
This Slow Cooker French Toast Casserole is perfect for making ahead, which makes it ideal for busy mornings and special occasions. Assemble the entire casserole through adding the topping, then cover tightly with plastic wrap and refrigerate overnight or up to 24 hours. In the morning, remove the crock insert from the refrigerator and let it sit at room temperature for 20 to 30 minutes before placing it in your slow cooker base. This prevents thermal shock that could crack your ceramic insert. Cook as directed, adding an extra 15 to 30 minutes to the cooking time since you’re starting with a cold casserole. The overnight soak actually improves the texture and flavor as the bread fully absorbs the custard mixture.
Storage and Reheating
Store leftover Slow Cooker French Toast Casserole in an airtight container in the refrigerator for up to 3 days. The leftovers taste amazing the next morning and are perfect for quick weekday breakfasts. Reheat individual portions in the microwave for 45 to 60 seconds until warmed through, or reheat larger portions in a 350-degree Fahrenheit oven for 10 to 15 minutes. You can also reheat servings in a skillet over medium heat with a little butter for extra crispiness. To freeze, let the casserole cool completely, then cut into individual portions and wrap each tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months, making sure to label with the date. Thaw frozen portions overnight in the refrigerator before reheating using your preferred method.
Serving Suggestions
Slow Cooker French Toast Casserole makes a stunning centerpiece for holiday breakfasts, weekend brunches, or any special morning when you want something impressive without the work. Serve it warm with bowls of warm maple syrup, honey, or fruit syrup for drizzling. Dust with powdered sugar just before serving for elegant presentation. Fresh berries like strawberries, blueberries, and raspberries make beautiful and delicious toppings. For extra indulgence, add a dollop of whipped cream, vanilla ice cream, or sweetened cream cheese. Pair this casserole with crispy bacon, sausage links or patties, fresh fruit salad, and yogurt for a complete brunch spread. Hot coffee, fresh orange juice, or mimosas make perfect beverage pairings.
Common Questions
Can I use different types of bread?
Yes, brioche is recommended for its soft fluffy texture and buttery flavor, but challah bread, Texas toast, French bread, or any sturdy white bread works well. Avoid very soft sandwich bread which can become too mushy.
Do I have to use stale bread?
Stale bread absorbs the custard better without becoming soggy, making it ideal. If using fresh bread, dry the cubes in a 250-degree Fahrenheit oven for 10 minutes before using.
Can I make this dairy-free?
Yes, substitute the whole milk with almond milk, oat milk, or soy milk, and use dairy-free butter for the topping. The texture will be slightly different but still delicious.
Why is my casserole watery in the middle?
This usually means it needs more cooking time. Slow cookers vary greatly in temperature, so continue cooking in 15-minute increments until the center is set and no longer jiggly.
Can I use heavy cream instead of milk?
Yes, heavy cream or half-and-half makes an even richer, more decadent casserole. You can also use a combination of milk and cream for balanced richness.
How do I know when it’s done?
The casserole is done when the center is set and doesn’t jiggle when you gently shake the slow cooker, the edges pull away slightly from the sides, and the top is golden brown with caramelized sugar.
Slow Cooker French Toast Casserole
Ingredients
Equipment
Method
- Grease slow cooker insert generously with nonstick cooking spray or butter.
- If using fresh bread, cut into 1-inch cubes and spread on baking sheet. Bake at 250°F for 10 minutes to dry out. If using stale bread, skip this step.
- Place cubed bread in prepared slow cooker insert. Add pecans if using, distributing evenly.
- In large mixing bowl, whisk together eggs, milk, maple syrup, vanilla extract, salt, 2 teaspoons cinnamon, and nutmeg until smooth and well combined.
- Pour custard mixture evenly over bread cubes in slow cooker. Gently stir or press down to help bread absorb custard, ensuring all cubes get coated.
- If possible, let mixture sit for 2 hours at room temperature or refrigerate overnight so bread fully saturates with custard.
- In small bowl, mix together brown sugar and 1 teaspoon cinnamon for topping.
- Sprinkle brown sugar mixture evenly over soaked bread. Dot surface with cold butter pieces, distributing as evenly as possible.
- Cover slow cooker with lid and cook on HIGH for 2-2½ hours or LOW for 3-4 hours. Casserole is done when center is set and no longer jiggly, and edges start pulling away from sides.
- Serve immediately with warm maple syrup, powdered sugar, or fresh berries. Keep warm on warm setting for up to 1 hour.
Notes
- Stale bread makes the best French toast; if using fresh bread, dry in 250°F oven for 10 minutes
- Brioche is preferred but challah, Texas toast, or French bread work well
- For best results, let bread soak in custard overnight in refrigerator
- If making ahead, bring cold crock insert to room temperature before placing in base to prevent cracking
- All slow cookers cook differently; start checking at minimum time and adjust as needed
- Can substitute heavy cream or half-and-half for milk for richer casserole
- For dairy-free, use almond or oat milk and dairy-free butter
- Add 1 cup blueberries, diced apples, or chocolate chips for variations
- Store leftovers in airtight container in refrigerator up to 3 days
- Reheat in microwave 45-60 seconds or oven at 350°F for 10-15 minutes
- Can freeze individual portions up to 3 months; thaw overnight before reheating
- Use real maple syrup not imitation for best flavor
