Overnight French Toast Casserole in the Crockpot
This french toast casserole overnight crockpot recipe lets you assemble everything the night before. In the morning, the slow cooker does the cooking and the house smells like cinnamon.
8
servings20
minutes4
hoursCubed bread soaks in a cinnamon custard, then bakes gently in the slow cooker. Serve warm with syrup and fresh fruit.
Ingredients
1 loaf (16 oz) day-old brioche or challah, cut into 1-inch cubes
8 large eggs
2 cups whole milk
1/2 cup half-and-half
1/2 cup brown sugar, packed
1 tbsp vanilla extract
2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp salt
4 tbsp butter, melted
1/2 cup chopped pecans
1/2 cup maple syrup, plus more for serving
1 cup sliced strawberries, for topping
Directions
- Grease a 6-quart slow cooker well with butter or nonstick spray, or use a slow cooker liner.
- Add half the bread cubes to the cooker.
- Sprinkle with half the pecans and drizzle with half the melted butter.
- Add the remaining bread, pecans and butter.
- Whisk the eggs, milk, half-and-half, brown sugar, vanilla, cinnamon, nutmeg and salt in a large bowl.
- Pour the custard slowly over the bread and press down so every piece is wet.
- Cover and refrigerate the insert for 4 hours or overnight, or skip this and cook right away.
- Cook on LOW 3 1/2 to 4 hours or HIGH 2 hours, until the center is set and a knife comes out clean, about 160°F.
- Place a paper towel under the lid for the last hour if condensation drips.
- Drizzle with maple syrup and top with strawberries.
Notes
- Use cinnamon raisin bread for a bakery taste. Do not cook with a cold ceramic insert straight from the fridge. Let it sit on the counter 30 minutes first to avoid cracks. Leftovers keep 3 days refrigerated and reheat well in the microwave.
Why the slow cooker makes a gentle French toast casserole
Overnight French toast casserole in the crockpot gives you a breakfast that needs almost no morning work. You soak the bread in custard, let it sit in the fridge, and the slow cooker turns it into a soft, custardy bake while you set the table. It works for Christmas morning, a brunch, or a weekend with guests.
The slow cooker cooks with gentle, moist heat, so the custard sets without the dry crust you get from an oven. The edges brown a little against the crock and the center stays creamy, like bread pudding. Cooking it on LOW for under four hours also keeps the eggs from turning rubbery. That makes it forgiving for guests who arrive late.
What to buy for this pot
Brioche or challah: day-old bread is the goal. Fresh bread turns to mush when it soaks. If yours is fresh, spread the cubes on a sheet pan and dry them in a 300°F oven for 10 minutes.
Eggs: eight large eggs set the custard. Whisk them until no streaks of white remain so the texture is even.
Milk and half-and-half: whole milk with a splash of half-and-half is rich without being heavy. Skim milk gives a watery, weak custard.
Brown sugar and cinnamon: the brown sugar melts into the bread and makes a caramel note, while cinnamon and a pinch of nutmeg give the familiar bakery flavor.
Pecans: chop them coarse and tuck some into the middle layer. They toast a little in the butter and add crunch to a soft dish.
Tips for a casserole that sets
Grease the cooker well: sugar and egg stick to the crock. Use butter, nonstick spray or a slow cooker liner, and do not skip it, or you will scrub for an hour.
Press the bread down: the most common mistake is leaving dry cubes on top. After pouring in the custard, press the bread until every piece is wet. Dry spots turn hard and chewy.
Check the center: it is done when a knife comes out clean and the middle is set, usually at 3 1/2 hours. Lay a paper towel under the lid for the last hour to catch condensation so it does not drip onto the top.
Variations that work
Use cinnamon raisin bread or Texas toast cubes, add a handful of blueberries, or swap pecans for walnuts. For a dairy-free version, use unsweetened oat milk and coconut cream in place of the milk and half-and-half. A teaspoon of orange zest in the custard adds brightness. You can also top it with sliced bananas instead of strawberries.
Sandwich bread does not work well here. It is too soft and falls apart into a paste. Choose a sturdy, enriched loaf.
What goes with it
Pour warm maple syrup over each serving and add sliced strawberries or a dollop of whipped cream. Crispy bacon or breakfast sausage balances the sweetness, and a bowl of fresh fruit and hot coffee round out the table. Spoon the casserole into bowls straight from the cooker. If you are feeding a crowd, a platter of fresh orange slices and a pitcher of juice makes the table feel like a proper brunch without any more cooking.
Make ahead and store
Leftovers keep 3 to 4 days in the fridge in a covered container. Cut squares reheat well in the microwave in about 45 seconds, or in a toaster oven for a crisper edge.
Freeze individual squares wrapped in plastic for up to 2 months. Thaw overnight in the fridge, then warm covered in a 325°F oven until hot in the center. Add the strawberries and syrup after reheating so they stay fresh.
Overnight French Toast Casserole in the Crockpot at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 13, led by loaf (16 oz) day-old brioche or challah, eggs, whole milk, half-and-half
Tips for Overnight French Toast Casserole in the Crockpot
Use cinnamon raisin bread for a bakery taste. Do not cook with a cold ceramic insert straight from the fridge. Let it sit on the counter 30 minutes first to avoid cracks. Leftovers keep 3 days refrigerated and reheat well in the microwave.
Overnight French Toast Casserole in the Crockpot FAQ
How long does Overnight French Toast Casserole in the Crockpot take?
Overnight French Toast Casserole in the Crockpot takes 4 hours of cooking after 20 minutes of prep.
How many people does Overnight French Toast Casserole in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Overnight French Toast Casserole in the Crockpot?
13 ingredients, led by loaf (16 oz) day-old brioche or challah, eggs, whole milk, half-and-half. Amounts are in the recipe card above.
