Description

This Crockpot French Toast Casserole is a simple and delicious breakfast recipe that provides a custardy, warm, and comforting start to your day. Using stale brioche bread soaked in a rich egg and milk mixture, then slow-cooked in a Crockpot, it results in a golden, puffed casserole topped with a buttery brown sugar crust. Perfect for family gatherings or weekend brunch, this make-ahead dish brings effortless joy to your breakfast table.

Ingredients

Scale

French Toast Base

1.5 loaves Brioche bread, cubed (stale preferred)
8 large Eggs
3 cups Whole milk
2 tsp Cinnamon
0.25 tsp Nutmeg
0.25 tsp Fine sea salt
2 tsp Vanilla extract

Topping

0.5 cups Unsalted butter, room temperature, cubed
0.5 cups Light brown sugar, packed
Softened butter, for greasing the Crockpot insert

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Instructions

Prepare the custard mixture: In a large bowl, whisk together the eggs, whole milk, cinnamon, nutmeg, fine sea salt, and vanilla extract until fully combined, creating a flavorful custard base.
Soak the brioche cubes: Divide the cubed brioche bread into two halves. Gently combine the first half of bread cubes with half of the egg mixture, stirring carefully to coat each piece well. Repeat this process with the remaining bread and egg mixture, ensuring all the bread is soaked.
Refrigerate to absorb: Cover the soaked bread and custard mixture and refrigerate for at least 4 hours, allowing the bread to absorb the custard fully and develop the rich texture.
Make the caramel topping: In a small bowl, mix the cubed unsalted butter with the packed light brown sugar until a crumbly texture forms. Cover and chill this mixture until ready to use.
Prepare the Crockpot: Grease the Crockpot insert generously with softened butter to prevent sticking and enhance flavor.
Assemble the casserole: Layer the soaked brioche cubes evenly into the greased Crockpot. Evenly sprinkle the chilled brown sugar and butter mixture over the top to create a caramelized crust during cooking.
Cook the casserole: Cover the Crockpot and cook on Low for 7 hours, or on High for 3 to 4 hours, until the casserole is puffed up and the top is golden brown.
Cool and serve: Once cooked, allow the casserole to cool for a few minutes before serving warm to enjoy the best texture and taste.

Notes

For richer custard, substitute half of the whole milk with half and half cream.
Stale brioche is best for absorbing the custard, but fresh brioche can be used if necessary.
If using the High setting, start checking around the 3-hour mark to prevent overcooking.
This casserole can be prepared the night before and refrigerated to save time in the morning.
Leftovers can be refrigerated and gently reheated with a cover to maintain moisture.
Add fresh berries or maple syrup at serving for extra flavor.