About this recipe

A rich, custardy French toast casserole that comes together the night before and slow-cooks to golden, pudding-like perfection. Chunks of brioche soak in a spiced egg-and-cream mixture overnight, then the slow cooker does all the morning work — no oven required. Perfect for holiday brunches, lazy weekends, or feeding a crowd with zero morning stress.

Instructions

1. 1

   The night before: Grease the insert of a 6-quart slow cooker with butter or cooking spray. Cut the brioche bread into 1-inch cubes and spread them evenly in the slow cooker insert.

2. 2

   In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, and fine sea salt until smooth and fully combined. Pour the custard mixture evenly over the bread cubes, pressing gently so every piece is soaked. Dot the top with small pieces of butter. Cover and refrigerate overnight, or for at least 6 hours.

3. 3

   In the morning, remove the slow cooker insert from the fridge and let it sit at room temperature for 15 minutes. Place the insert into the slow cooker base, cover with the lid, and cook on ^[LOW] for 3 to 3.5 hours, until the custard is set in the center and the edges are slightly golden. Avoid lifting the lid during cooking.

4. 4

   Once cooked, turn off the slow cooker and let the casserole rest uncovered for 10 minutes — this helps it firm up slightly for easier serving. Scoop into bowls or onto plates, dust with powdered sugar, and serve warm with maple syrup on the side.