Ingredients
Main Ingredients
- 1 loaf day-old bread (French bread, brioche, or challah), cubed
- 6 large eggs
- 1½ cups milk
- ½ cup heavy cream
- ½ cup brown sugar
- 2 tablespoons melted butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Cooking spray
Instructions
- Prepare the Slow Cooker: Grease the inside of the slow cooker with cooking spray to prevent sticking and aid in easy serving later.
- Add Bread Cubes: Place the cubed bread evenly inside the greased crockpot, ensuring an even layer for consistent cooking.
- Mix Custard: In a medium bowl, whisk together eggs, milk, heavy cream, brown sugar, melted butter, cinnamon, vanilla extract, and salt until the mixture is smooth and well combined.
- Pour Custard Over Bread: Evenly pour the egg mixture over the bread cubes in the slow cooker, allowing the bread to absorb the custard.
- Press Bread Down: Gently press the bread down with a spatula or spoon to help soak up the custard for optimal custardy texture.
- Cook: Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the casserole is set and firm but still moist.
- Rest and Serve: Turn off the heat and let the casserole rest in the slow cooker for 10 minutes before serving to finish setting and to improve flavor melding.
Notes
- Use stale or day-old bread to achieve the best texture and soak up the custard perfectly.
- Feel free to add extras such as chopped apples, fresh berries, or raisins for additional flavor and texture.
- Serve warm with maple syrup, powdered sugar, or fresh fruit for the best taste experience.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
