Can I use a different type of bread?

Yes! French bread, challah, or even leftover hamburger buns can work. Just make sure it’s stale.

How do I store leftovers?

Pop them in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or oven.

You bet. Wrap portions tightly in plastic wrap and foil. Freeze for up to a month and reheat in the oven.

Easy Slow Cooker French Toast Casserole

Name: Easy Slow Cooker French Toast Casserole
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 loaf brioche bread (or French bread, challah, or Texas toast), cut into 1-inch cubes; 6 large eggs; 2 cups whole milk (or half and half for extra richness); 1/3 cup real maple syrup; 1 tbsp pure vanilla extract; 1/4 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup chopped pecans (optional); 1/2 cup brown sugar; 1 tsp cinnamon; 1/4 cup butter, cut into small piece

Description

This Easy Slow Cooker French Toast Casserole is a warm, comforting breakfast made with fluffy brioche, cozy cinnamon, and real maple syrup. It’s the perfect hands-off recipe for holidays, brunch, or lazy weekends.

Ingredients

Scale

1 loaf brioche bread (or French bread, challah, or Texas toast), cut into 1-inch cubes
6 large eggs
2 cups whole milk (or half and half for extra richness)
1/3 cup real maple syrup
1 tbsp pure vanilla extract
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped pecans (optional)

Topping:

1/2 cup brown sugar
1 tsp cinnamon
1/4 cup butter, cut into small piece

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Instructions

Grease your slow cooker insert with nonstick spray or butter.
Cube the bread and place it in the slow cooker with pecans, if using.
In a large bowl, whisk together eggs, milk, maple syrup, vanilla, salt, cinnamon, and nutmeg.
Pour the custard mixture over the bread. Gently stir to coat evenly. Let it soak for 1–2 hours if time allows.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over the top. Add butter pieces on top.
Cover and cook on LOW for 3–4 hours or HIGH for 2–2½ hours, until the custard is set and the top is golden.
Serve warm with maple syrup, powdered sugar, or fresh fruit.

Notes

Stale bread works best for texture—pop fresh bread cubes in a 250°F oven for 10 minutes to dry them out.
This dish is great for prepping the night before—just refrigerate and slow cook in the morning.
Leftovers store well in the fridge for up to 3 days and can be frozen for up to a month.

Prep Time: 10 minutes (plus optional 1–2 hour soak)
Cook Time: 3 hours (on LOW)
Category: Breakfast
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 Slice
Calories: 310 kcal
Sugar: 13 g
Sodium: 240 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 135 mg