Crockpot Bread Pudding French Toast
This Crockpot Bread Pudding French Toast combines the cozy flavors of classic French toast and bread pudding in a hands-off slow cooker recipe. Perfect for brunch, it features custard-soaked bread cubes with a hint of cinnamon and caramelized edges.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
- 14 oz (about 8 cups) day-old or slightly stale bread (brioche, challah, French bread, or sturdy sandwich bread), cut into 1-inch cubes
- 6 large eggs, room temperature
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar (or a mix of brown and white sugar)
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons butter, melted (plus more for greasing the crockpot)
- Optional add-ins: 1/2 cup raisins, chocolate chips, chopped pecans, or diced apples
- Toppings: Maple syrup, powdered sugar, whipped cream, fresh berries
Instructions
- Cut bread into 1-inch cubes. If bread is fresh, dry cubes on a baking sheet for 30 minutes or bake at 300°F for 8 minutes.
- Grease the bottom and sides of a 6-quart slow cooker with melted butter or cooking spray.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until smooth.
- Add bread cubes to the custard and gently toss to coat. Let sit for 10 minutes, stirring once or twice. Add optional mix-ins if desired.
- Pour the soaked bread mixture into the greased slow cooker and spread evenly. Drizzle melted butter over the top.
- Cover and cook on LOW for 3 to 4 hours, until custard is set and edges are golden brown. Check at 3 hours; center should spring back when gently pressed.
- For a crispier top, remove the lid for the last 20-30 minutes of cooking.
- Serve warm with maple syrup, powdered sugar, whipped cream, or berries. Let rest 10-15 minutes for cleaner slices if desired.
Notes
Use stale or day-old bread for best texture. For gluten-free, use sturdy gluten-free bread and add an extra egg if needed. For dairy-free, substitute plant-based milk and butter. Check doneness at 3 hours as slow cookers vary. Let rest before serving for cleaner slices. Leftovers keep well in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1/8th of recipe (about 1 cup)
- Calories: 320
- Sugar: 18
- Sodium: 320
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 2
- Protein: 7
Keywords: crockpot bread pudding, french toast casserole, slow cooker brunch, easy breakfast, make ahead brunch, bread pudding french toast, holiday breakfast, overnight french toast, comfort food, crowd-pleaser