Savory Crockpot French Toast Casserole

Let’s face it – making a special breakfast on busy mornings can feel nearly impossible. Between getting everyone ready for school, answering work emails, and trying to keep the morning routine on track, who has time to stand at the stove flipping French toast? That’s exactly why I fell in love with this crockpot French toast casserole.

This hands-off breakfast solution lets you prep everything the night before, wake up to amazing cinnamon-sugar aromas, and serve up warm, custardy French toast without breaking a sweat. Perfect for lazy weekend brunches or holiday mornings when you’d rather spend time with family than hover over the stove.

What Kind of Bread Should I Use?

While this recipe calls for brioche, you’ve got several delicious options that will work beautifully in this French toast casserole. Brioche is a fantastic choice because its buttery, rich texture soaks up the custard mixture perfectly, but challah or French bread would also make excellent substitutes. Day-old bread actually works better than fresh since it’s slightly dried out and can absorb more of the egg mixture without getting mushy. If your bread is fresh, you can cut it into cubes and leave them out for a few hours or pop them in a low-temperature oven for about 10 minutes to dry them out a bit. Just make sure whatever bread you choose is sturdy enough to hold up to the overnight soak without completely falling apart.

Options for Substitutions

This cozy breakfast casserole can be adapted with several ingredient swaps if needed:

• Brioche bread: While brioche gives the best rich, buttery result, you can use challah, French bread, or even regular white bread. Just make sure it’s slightly stale or day-old bread for the best texture. Avoid very soft fresh bread as it might get too mushy.
• Full-fat milk: Feel free to swap with half-and-half for extra richness, or use 2% milk if you want to lighten it up a bit. Non-dairy alternatives like oat milk or almond milk work too, but stick to the ones with higher fat content.
• Brown sugar: You can use regular white sugar or coconut sugar instead. Maple syrup is another good option – use about 1/3 cup since it’s sweeter than sugar.
• Butter: You can use margarine or coconut oil as alternatives. If using coconut oil, make sure it’s in a solid state when adding it to the mixture.
• Spices: No nutmeg? Use allspice or an extra 1/4 teaspoon of cinnamon. You can also add cardamom or ginger powder for a different flavor profile.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even a splash of bourbon can work in place of vanilla essence. If using vanilla bean paste, use 1 teaspoon instead of 2.

Watch Out for These Mistakes While Cooking

The biggest challenge with crockpot French toast casserole is preventing it from becoming too mushy – make sure to use day-old brioche bread and avoid cutting the cubes too small, as they’ll break down during the long cooking process. A common mistake is lifting the lid too frequently while cooking, which releases essential heat and moisture, extending the cooking time and affecting the final texture – resist the urge to peek more than once during the cooking process. To prevent the edges from burning, consider lining your crockpot with parchment paper and remember to check for doneness about 30 minutes before the recommended cooking time, as different slow cookers can vary in temperature. For the best results, let the casserole rest for 10-15 minutes after cooking to allow the custard to set properly, making it easier to serve and giving you that perfect balance between crispy top and soft center.

What to Serve With French Toast Casserole?

This cozy breakfast casserole pairs perfectly with both sweet and savory sides to create a complete morning spread. Fresh berries or sliced fruit add a bright, fresh element that balances the rich, sweet flavors of the French toast. For protein, crispy bacon or breakfast sausage links work great alongside this dish – the salty meat complements the sweet, custardy bread perfectly. I also like to put out some pure maple syrup, whipped cream, and a bowl of chopped nuts so everyone can customize their portion just how they like it.

Storage Instructions

Keep Fresh: Got leftovers? Pop your French toast casserole in an airtight container and keep it in the fridge for up to 3 days. The flavors actually get even better as they meld together overnight, making it a perfect make-ahead breakfast option for busy mornings.

Freeze: This casserole is super freezer-friendly! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. It’ll stay good for up to 2 months in the freezer. Just remember to thaw it in the fridge overnight before reheating.

Reheat: To warm up your casserole, cover it with foil and pop it in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes. A little drizzle of maple syrup on top will make it taste just like fresh!

Preparation Time	15-30 minutes
Cooking Time	180-420 minutes
Total Time	195-450 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 70-80 g
• Fat: 250-280 g
• Carbohydrates: 420-450 g

Ingredients

• 1 1/2 loaves brioche bread, cubed into 1-2 inch pieces (approximately 675 grams or 23 ounces)
• 8 large eggs
• 3 cups full-fat milk
• 2 teaspoons cinnamon powder
• 2 teaspoons vanilla essence
• 1/4 teaspoon sea salt
• 1/4 teaspoon nutmeg powder
• 1/2 cup brown sugar, packed
• 1/2 cup butter, softened and cubed

Step 1: Prepare the Bread Cubes

Begin by cutting fresh loaves of bread into cubes and evenly spreading them onto a baking sheet.

Allow them to air dry for the day.

If you’re short on time, you can speed up this process by preheating your oven to 170°F.

Place the baking sheet of bread cubes in the oven for about 15 minutes, stirring occasionally to ensure even drying.

Step 2: Make the Egg Mixture

In a medium-sized mixing bowl, combine the eggs, milk, cinnamon, vanilla, salt, and nutmeg.

Whisk together until the mixture is smooth and well combined.

Step 3: Combine Bread and Egg Mixture

In a large mixing bowl, place half of the dried bread cubes.

Pour half of the egg mixture over the bread.

Gently mix to ensure the bread pieces are evenly coated.

Then, add the remaining bread cubes and egg mixture, mixing gently again until all the bread cubes are well coated.

Step 4: Rest in the Fridge

Cover the bowl containing the coated bread cubes and let it rest in the refrigerator for at least 4 hours.

This allows the bread to absorb the liquid and flavors fully.

Step 5: Prepare the Crumble Topping

In a medium mixing bowl, combine the brown sugar and butter cubes, mixing until well combined to create a crumble texture.

Cover this bowl and store it in the fridge until you’re ready to cook the casserole.

If the butter and sugar form a smooth texture, break it up with a fork after it has cooled in the fridge.

Step 6: Cook the Casserole

When you’re ready to cook, generously grease the inside of a 6-quart Crockpot.

Add the soaked bread mixture, spreading it out evenly.

Crumble the prepared butter and brown sugar mixture on top.

Set the Crockpot to LOW and cook for 7 hours, or if you’re in a hurry, on HIGH for 3-4 hours.

Step 7: Serve and Enjoy

When you wake up in the morning, your delicious bread casserole will be ready to serve.

Accompany with maple syrup, powdered sugar, and fresh strawberries or blueberries for a delightful breakfast.

Enjoy!