Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Slow-Cooker French Toast Casserole
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- Level: Easy
- Total: 5 hr 30 min (includes soaking and resting time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 432
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 21 g
- Protein
- 16 g
- Cholesterol
- 240 mg
- Sodium
- 590 mg
Warm, cozy and made for lazy mornings, this French toast casserole is the kind of breakfast that feels special with almost zero effort. Buttery brioche soaks up a custardy mixture scented with vanilla, cinnamon and nutmeg, then gently cooks until soft in the middle with lightly crisped edges. Top with candied pecans, a dusting of confectioners’ sugar, fresh berries and a drizzle of maple syrup – perfect for holidays, brunch with friends or anytime you want the house to smell amazing while breakfast basically makes itself.
- Level: Easy
- Total: 5 hr 30 min (includes soaking and resting time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 432
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 21 g
- Protein
- 16 g
- Cholesterol
- 240 mg
- Sodium
- 590 mg
Ingredients
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Directions
Special equipment:
a 6-quart slow cooker- Whisk the milk, half-and-half, brown sugar, maple syrup, cinnamon, vanilla, nutmeg, eggs and 3/4 teaspoon salt in a large bowl until well combined and the sugar is mostly dissolved.
- Spray a 6-quart slow cooker insert with nonstick baking spray. Add the bread cubes to the insert, then pour over the custard mixture. Press the bread into the liquid to submerge. Cover and refrigerate for at least 1 hour and up to overnight.
- Remove the casserole from the refrigerator and bring it to room temperature for 30 minutes.
- Place the insert into the slow cooker base, cover and cook on high until puffed and set in the center, 3 to 3 1/2 hours. Remove from the heat and let sit for 15 minutes before serving. Top with confectioners’ sugar, candied pecans, fresh berries and more maple syrup.
Cook’s Note
The brioche should be slightly stale so it can absorb the custard without becoming too soggy and ultimately falling apart. If you only have fresh brioche, you can also toast the bread to dry it out. Place the bread cubes on an unlined baking sheet, then bake at 350 degrees F, tossing halfway through, until toasted and light golden at the edges, 10 to 15 minutes.
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