Slow Cooker French Toast Casserole

The smell… it always hits you first, that melting-custard warmth with a little whisper of cinnamon floating from the kitchen while the world outside is slow and still. That’s how I always remember it – this slow cooker French toast casserole kinda feels like a Saturday morning you never want to end. It’s soft and golden inside, a little crisp around the edges, and has this comforting sweetness that doesn’t rush you. And the best part—you’re not fussing at the stove, flipping slices while your coffee goes cold.

Why You’ll Crave It

• Gently cooks while you’re doing… nothing, really – sleep in or sip your tea.
• That beautifully custardy middle with just the right bite, thanks to the challah.
• Smells like a cinnamon hug by the time it’s ready – literally better than any candle.
• Impresses guests like you did a lot of work (we’ll both know you didn’t).
• So adaptable – fruit? nuts? a drizzle of maple syrup? Go wild or go classic.

The first time I made this was for my sister’s birthday brunch, and she actually closed her eyes mid-bite—it was that sincere kind of happy silence that says everything.

What You’ll Need

• Challah bread: one full loaf, sliced into chunky 1-inch cubes – slightly stale is best, it holds up like a champ
• Eggs: 8 large ones – gives it richness, like a custard tucked into every bite
• Milk: 2 cups whole milk preferred – makes it creamy but not too heavy
• Vanilla extract: 2 teaspoons – something real and fragrant, trust me
• Ground cinnamon: 1 teaspoon – just enough to warm it through
• Granulated sugar: 1/2 cup – balances it all, subtle sweet, not cloying
• Salt: 1/2 teaspoon – a little pinch deepens everything
• Maple syrup: For serving – that final finishing note
• Powdered sugar: For dusting if you feel fancy (or want to impress the table)

Easy How-To

Prep the bread

Cut your challah into those neat foamy cubes – not too small or they dissolve, not too big or they soak unevenly. Toss them in a big mixing bowl, give them space.

Whisk your custard

In a separate bowl, crack the eggs, pour in the milk, drop in the vanilla and cinnamon, sugar, and salt. Whisk until it’s all smooth and a warm beige kind of color – smells nice already.

Marry the two

Pour that custard all over your bread cubes. Stir gently – like folding in clouds. Let it sit a few minutes so every cube gets a good soak. If one’s dry in the center, he’ll be sad later.

Prep your slow cooker

Grease it. Butter or cooking spray, it doesn’t matter too much, just don’t skip it or you’ll curse the cleanup later.

Tuck it in

Pour that golden-soaked mixture into the slow cooker. Smooth it just a little – we’re not packing it, just giving it a gentle nudge to settle in.

Let it cook

Set it on low, cover it, and walk away. Seriously. It needs around 4 to 5 hours. It’ll puff up, brown at the edges, and smell like something out of a bakery window.

Check & rest

Give it a gentle press in the center – it should be set, not wobbly or wet. When it’s done, switch it off and let it sit with the top off for 10 minutes… helps the texture relax a bit.

Good to Know

• You can prep it the night before and just turn it on in your pajamas the next day. (Highly recommend.)
• If your bread is too soft, it might turn soggy. Let it dry on the counter a few hours before you start—or toast it for 10 minutes.
• I’ve accidentally added a whole tablespoon of cinnamon before. Not terrible, but… noted.

Serving Ideas

• Top slices with thick maple syrup and a few berries—raspberries especially pop against the richness.
• Try it with a spoon of crème fraîche or Greek yogurt for a little tangy contrast.
• If you’re indulging, a soft whipped cream cloud on top isn’t wrong.

Top Tricks

• Let the bread soak for at least 15 minutes before it goes in the slow cooker – it’s worth the wait, trust me.
• Brioche or sourdough work too, but challah always gives it that almost dessert-like, pillowy texture that’s just… lovely.
• If you want a slightly crispier top, lift the lid toward the last 30 minutes of cooking to help it dry just a touch.

Frequently Asked Questions

Can I make the casserole the night before?

Yes, definitely. Mix everything together the night before and keep it in the slow cooker insert in the fridge, then start it in the morning—just add 15-20 minutes to the cook time since it’ll be cold to start.

What type of bread is best for French toast casserole?

Sturdy ones like challah, brioche, or sourdough—they hold their shape, soak up the custard beautifully, and don’t turn mushy when slow-cooked.

Can I add extras like fruit or chocolate?

Yes, go ahead. Blueberries, chopped apples, raisins—or a scattering of dark chocolate chips if you’re feeling indulgent. Just fold them in with the bread mixture before cooking.

How long can I store leftovers?

Keep in the fridge for up to 3 days in a sealed container. Warm pieces in the microwave or a low oven. It reheats surprisingly well.

Can I use non-dairy milk?

You can. Almond or oat milk works nicely. Just check the sweetness—some are sweetened and that’ll affect the final flavor.