Indulgent Crockpot French Toast Casserole

Golden brioche soaked in spiced custard, slow-cooked to a gooey center with a caramelized crumble top — and yes, we topped it with whipped cream, syrup, pecans, and powdered sugar.

Rated 5 by 2 parents

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: brioche french toast, crockpot breakfast casserole, slow cooker french toast

Prep Time: 20

Cook Time: 7

Total Time: 7 20

Servings: people

Calories: 465kcal

Cost: $14.50

Equipment

1 slow cooker
2 mixing bowls
1 Whisk
1 plastic wrap
1 spatula

Ingredients

12 cups brioche bread cut into 1-inch cubes
8 large eggs
3 cups whole milk
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp fine sea salt
2 tsp vanilla extract
1/2 cup unsalted butter cut into cubes and softened
1/2 cup brown sugar packed
1 tbsp butter for greasing slow cooker
1/4 cup chopped pecans for topping
1 cup whipped cream for serving
2 tbsp maple syrup for drizzling
1 tbsp powdered sugar for garnish

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Instructions

In a large mixing bowl, whisk together the large eggs, whole milk, ground cinnamon, ground nutmeg, fine sea salt, and vanilla extract until fully combined.
8 large eggs, 3 cups whole milk, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp fine sea salt, 2 tsp vanilla extract
Add cubed brioche bread to the custard mixture and gently fold until evenly soaked.
12 cups brioche bread
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
In a separate bowl, combine softened unsalted butter and brown sugar using a spatula until crumbly. Refrigerate until ready to use.
1/2 cup unsalted butter, 1/2 cup brown sugar
Grease the slow cooker insert generously with butter to prevent sticking and ensure crispy edges.
1 tbsp butter
Transfer the soaked brioche mixture into the slow cooker and spread evenly. Sprinkle the brown sugar crumble on top.
12 cups brioche bread, 1/2 cup brown sugar
Cover and cook on low for 7 hours, until the casserole is puffed and golden at the edges.
Before serving, top with whipped cream, drizzle with maple syrup, and sprinkle with chopped pecans and powdered sugar.
1/4 cup chopped pecans, 1 cup whipped cream, 2 tbsp maple syrup, 1 tbsp powdered sugar

Notes

Use slightly stale brioche for best texture. For a crispier top, remove the lid in the last 30 minutes of cooking.

This recipe is an independent creation and is not affiliated with or endorsed by any brand.

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