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Slow Cooker Strawberry French Toast Casserole

Slow cooker strawberry french toast casserole with golden, custardy bread cubes and jewel-toned strawberries. Low-and-slow cooking sets the custard while keeping the top warmly browned for an easy make-ahead breakfast.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

bread
  • 8 cup cubed bread
strawberries
  • 2 cup fresh strawberries, halved
egg custard
  • 6 large eggs
  • 2 cup whole milk
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 0.125 tsp salt

Equipment

  • 1 slow cooker (6-quart)

Method
 

Assemble the casserole
  1. Grease a 6-quart slow cooker, then layer half the cubed bread cubes on the bottom.
  2. Arrange half the halved strawberries over the bread, then layer the remaining bread cubes and remaining strawberries.
Make the custard and soak
  1. Whisk together eggs, whole milk, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
  2. Pour the custard evenly over the bread and strawberries, pressing gently so the bread absorbs the liquid.
Slow cook until set
  1. Cover and cook on LOW for 3 hours, until the custard is set and the top is golden.
  2. Serve warm, optionally topped with whipped cream or maple syrup.

Notes

Pro tip: ensure the custard is poured slowly and pressed gently so the bread absorbs evenly—otherwise you may get dry pockets. Store leftovers in the refrigerator up to 3 days in a covered container; rewarm in short intervals until hot throughout. Freezing is not recommended for best custard texture. For a lighter option, use low-fat or 2% milk in place of whole milk.