Slow Cooker French Toast Casserole has only a few ingredients, preps overnight, and is perfect for Christmas morning, brunch, or just a weekend breakfast. Full of cinnamon flavor, this easy crockpot casserole is perfect finished off with a dusting of powdered sugar and some fresh fruit.
Cube the bread into approximately 1" pieces and spread onto a lipped baking sheet. Bake in a 170°F preheated oven for 30-60 minutes, or until dry. Alternatively, you can cube the bread and let it sit out overnight to stale.
To prep the casserole
In a large mixing bowl, whisk together the eggs, milk, vanilla, and 1 teaspoon of the cinnamon.
Add the stale cubed bread to the egg mixture and stir so all pieces of the bread are fully coated. Cover the bowl with plastic wrap and move it to the fridge for 4-8 hours.
In a small mixing bowl, use a pastry cutter or a fork to cut together the butter, brown sugar, and remaining cinnamon. Cover and put in the fridge as well.
To assemble the casserole
When ready, spray a 6 quart slow cooker with non-stick spray and pour in the soaked bread pieces.
Crumble the butter mixture evenly over the top.
Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until the center is set.
Turn the slow cooker to WARM and remove the lid. Let stand for 15 minutes to set before serving.
Top with powdered sugar, syrup, and berries.
Notes
Use your favorite loaf of bread - Italian, French, or brioche would be good.
I recommend cooking the casserole for 2 hours on HIGH. This should be perfect timing if you prep it the night before and then start the slow cooker at 5 or 6 am so it's ready when everyone wakes up.
The recipe calls for 1/3 cup of brown sugar but if you prefer a sweeter french toast, up it to 1/2 cup of brown sugar.
How to Dry Out BreadYou'll want to use stale bread for this recipe so the egg mixture can really absorb and the bread will hold up. If you have time, cube the bread and let it sit out on the counter overnight to dry out. If you want to speed up the process, cube the bread, lay it onto an ungreased baking sheet and bake at 170° for about an hour. The bread should feel dry and a bit crisp to the touch.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.