Slow Cooker French Toast Casserole (Overnight)

This Slow Cooker French Toast Casserole is the ultimate make-ahead breakfast, combining the classic flavors of French toast with the convenience of a slow cooker. Crucially, the French bread is soaked overnight in a rich custard infused with cinnamon and nutmeg, allowing it to fully absorb the flavors. Topped with sweet blueberries and a homemade crunchy oat topping featuring pecans and maple syrup, this overnight breakfast casserole is perfect for stress-free hosting.

Ingredients and What You’ll Need

• French bread (sourdough, challah, brioche all work): Torn into 1-inch pieces (roughly 4-6 cups); staling the bread is essential for it to properly soak up the custard without getting soggy.
• Blueberries (fresh or frozen): Adds bursts of sweet, tart flavor throughout the casserole.
• Eggs, Milk, Vanilla extract, Cinnamon, Nutmeg, and Maple syrup: Combined to form the rich, traditional French toast custard base.

Crunchy Oat Topping

• Butter, Maple syrup, and Cinnamon: Melted together to create a caramelized binder for the topping.
• Rolled oats and Pecans (chopped): The dry ingredients that provide the essential crunchy texture.
• Salt: A pinch is used to balance the sweetness of the topping.

How to Make Slow Cooker French Toast Casserole

The process is divided into three key stages: preparing the bread, assembling and soaking overnight, and cooking.

1. Preparing and Soaking the Bread

Stale bread is the secret to a great French toast casserole.

1. Prepare the bread: Tear into 1-inch cubes and spread out on a sheet pan. Allow to sit overnight to get stale, or toast at 250°F (120°C) for 30 minutes.
2. Assemble Crockpot: Spray the insert of a large (5 or 6-quart) slow cooker with spray oil. Add the bread cubes and blueberries.
3. Make Custard: Beat the eggs in a large bowl, then add in the milk, vanilla, cinnamon, nutmeg, and maple syrup.
4. Soak: Pour over the bread and blueberries and stir to coat. Cover and place the slow cooker insert into the fridge. Allow to sit overnight.

2. Cooking

The chilled casserole is cooked low and slow until the middle is set.

1. Cook: To cook, remove the slow cooker insert from the fridge and place it in the slow cooker base. Cook on low for 4 hours or high for 2- 2 1/2 hours, or until the middle is cooked through.

3. Preparing the Topping and Serving

The topping is made near the end for maximum crunch.

1. Crunchy oat topping: In a medium pan, melt the butter. Stir in the maple syrup and cinnamon, stirring until dissolved. Stir in the rolled oats, pecans and salt. Cook, stirring frequently, for 5 minutes. Cool slightly before sprinkling over the casserole.
2. Serve: Serve with fresh blueberries and maple syrup.

Recipe Notes and Serving Suggestions

• Bread Prep: Staling the bread prevents the casserole from becoming mushy. The toasted method provides a quick alternative to overnight drying.
• Overnight Soak: Allow to sit overnight in the fridge. This step is crucial, as the bread absorbs the custard fully, leading to a moist, flavorful interior.
• Doneness Check: The casserole is done when the edges look puffed and golden, and a knife inserted into the center comes out clean.
• Serving: Serve with extra fresh blueberries and maple syrup, or a dollop of whipped cream or plain Greek yogurt.