This Crockpot French Toast Casserole bakes fluffy bread soaked in a sweet, spiced custard, topped with cinnamon and nuts. Perfect for a hassle-free breakfast or brunch, it’s a warm, comforting dish that fills your home with delightful aromas.
Why You’ll Love This Recipe
This crockpot French toast casserole is a breakfast dream come true, offering a warm, fluffy, and sweet treat with minimal morning effort. The slow cooker transforms bread into a custardy delight, infused with cinnamon, vanilla, and a hint of nutmeg, making it perfect for lazy weekends or holiday brunches. Topped with crunchy nuts and a touch of sweetness, it’s a crowd-pleaser that’s easy to prep ahead and serves a group effortlessly. Budget-friendly and versatile, it pairs beautifully with fresh fruit or syrup, leaving you with a cozy, satisfying start to the day that feels like a special occasion.
Recipe Tips and Tricks
- Use Stale Bread: Day-old bread absorbs custard better; cube it for even soaking.
- Grease Well: Coat the crockpot with butter or cooking spray to prevent sticking.
- Layer Evenly: Arrange bread cubes in an even layer for consistent cooking.
- Don’t Overmix: Gently toss with custard to avoid mushy texture.
- Add Toppings Late: Sprinkle nuts and sugar during the last hour to maintain crunch.
- Check Moisture: Add a splash of milk if it looks too dry during cooking.
- Low Heat Only: Cook on low to keep the casserole tender and prevent burning.
- Rest Before Serving: Let it sit for 10 minutes to set and enhance texture.
Crockpot French Toast Casserole
Fluffy crockpot French toast casserole, sweet and spiced, perfect for easy breakfast or brunch.
Ingredients
- ¼ cup maple syrup
- ¼ tsp nutmeg
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 lb bread (French or brioche), cubed
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 2 cups milk
- 2 tbsp butter, melted
- 6 large eggs
Instructions
- Prep the Bread: Cube the bread into 1-inch pieces and set aside, letting it dry out slightly if fresh.
- Grease the Crockpot: Brush the inside of the slow cooker with melted butter to prevent sticking.
- Layer the Bread: Place bread cubes evenly in the slow cooker for a uniform casserole base.
- Mix the Custard: In a bowl, whisk together milk, eggs, brown sugar, cinnamon, nutmeg, and vanilla extract until smooth.
- Soak the Bread: Pour the custard over the bread, gently tossing to coat every piece evenly.
- Cook on Low: Cover and cook on low for 6-8 hours, until the casserole is set and slightly puffed.
- Add Toppings: During the last hour, sprinkle chopped pecans and drizzle maple syrup over the top.
- Check Texture: If it looks dry, add a splash of milk and stir gently to moisten.
- Rest and Set: Turn off the slow cooker and let the casserole rest for 10 minutes to firm up.
- Serve and Enjoy: Scoop into bowls or plates, and serve warm with extra syrup or fresh fruit on the side!
Notes
- Stale bread absorbs custard better; dry it out overnight if using fresh.
- Avoid lifting the lid often to maintain cooking consistency.
- Adjust sweetness with extra syrup or sugar to taste.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for vegan or low-sugar diets with appropriate swaps.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 306Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 122mgSodium 310mgCarbohydrates 41gFiber 2gSugar 19gProtein 10g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Bread (1 lb): French or brioche, cubed (about 8-10 cups); stale works best for soaking.
- Milk (2 cups): Whole milk adds richness; 2% works for a lighter option.
- Eggs (6 large): Provide structure and custard-like texture; use fresh for best results.
- Brown Sugar (½ cup): Adds warm sweetness and a slight caramel flavor.
- Cinnamon (1 tsp): Ground cinnamon infuses a cozy, spicy warmth.
- Nutmeg (¼ tsp): Adds a subtle, nutty spice; freshly grated is ideal.
- Vanilla Extract (1 tbsp): Pure vanilla enhances the sweet, aromatic profile.
- Chopped Pecans (½ cup): Adds crunch; walnuts or almonds are good alternatives.
- Butter (2 tbsp): Melted, for greasing and richness; unsalted is best.
- Maple Syrup (¼ cup): Drizzle on top or mix in for extra sweetness.
Variations and Substitutions
- Bread Swap: Use challah, sourdough, or even croissants for a different texture.
- Milk Options: Substitute with almond or oat milk for a dairy-free version.
- Sweetener Swap: Replace brown sugar with honey or white sugar to taste.
- Spice Variations: Add a pinch of allspice or cloves for a spiced twist.
- Nut Alternatives: Swap pecans with walnuts, almonds, or omit for nut-free.
- Fruit Addition: Mix in apples, blueberries, or raisins for a fruity boost.
- Vegan Version: Use plant-based milk, eggs, and butter, plus a flax egg substitute.
- Low-Sugar: Reduce sugar and use a sugar-free syrup for a healthier option.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat with a splash of milk.
- Freezer: Freeze in portioned containers for up to 2 months; thaw in fridge before reheating.
- Reheating: Warm in the microwave or oven, adding milk to restore moisture.
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