Description

This Crockpot French Toast Casserole is a delightful and effortless brunch recipe perfect for special occasions like Easter and Mother’s Day or a cozy Sunday morning. It allows for easy assembly the night before, combining torn French bread, juicy blueberries, and a rich custard mixture, all slow-cooked to perfection. Topped with a crunchy oat and pecan topping, it offers a comforting and flavorful dish that’s both hands-off and satisfying.

Ingredients

Main Ingredients

1 loaf french bread (torn into 1 inch pieces; roughly 4-6 cups; sourdough, challah, brioche all work)
2 cups blueberries (fresh or frozen)
10 eggs
2 cups milk
1 tablespoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup maple syrup

Crunchy Oat Topping

2 tablespoons butter
3 tablespoons maple syrup
1 teaspoon cinnamon
1 cup rolled oats
½ cup pecans (chopped)
pinch salt

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Instructions

Prepare the bread: Tear the French bread into 1-inch cubes and spread them out on a sheet pan. Let the bread cubes sit overnight to become stale or toast them in an oven at 250°F (120°C) for 30 minutes to dry out.
Prepare the slow cooker: Spray the insert of a large 5 or 6-quart slow cooker with cooking spray to prevent sticking. Add the bread cubes evenly into the insert, then sprinkle the blueberries over the top.
Make the custard: In a large bowl, beat the eggs thoroughly. Add in the milk, vanilla extract, cinnamon, nutmeg, and maple syrup, stirring to combine. Pour this custard mixture over the bread and blueberries in the slow cooker and gently stir to ensure all the bread pieces are coated.
Refrigerate overnight: Cover the slow cooker insert with a lid or plastic wrap and place it in the refrigerator to soak overnight, allowing the bread to absorb the custard fully.
Cook the casserole: Remove the slow cooker insert from the fridge and place it onto the slow cooker base. Cook on low for 4 hours or on high for 2 to 2 ½ hours, until the center is fully set and cooked through.
Prepare the crunchy oat topping: In a medium pan, melt the butter over medium heat. Stir in the maple syrup and cinnamon, cooking until fully combined and dissolved. Add the rolled oats, chopped pecans, and a pinch of salt. Cook while stirring frequently for about 5 minutes until the mixture is toasted and fragrant. Allow it to cool slightly before topping the casserole.
Serve: Sprinkle the oat topping evenly over the cooked casserole. Serve warm with additional fresh blueberries and maple syrup if desired.

Notes

Using slightly stale or toasted bread helps the custard absorb better without the casserole becoming soggy.
You can make this casserole up to 24 hours ahead, making it perfect for busy mornings or entertaining.
Feel free to substitute pecans with walnuts or almonds for different nutty flavors.
Maple syrup is integral to the flavor but can be adjusted to taste, or substituted with honey if preferred.
Ensure the slow cooker is large enough (5 or 6-quart) to allow even cooking and avoid overflow.