Description
A hands-off, custardy breakfast casserole made with day-old bread, perfect for feeding a crowd.
Ingredients
- 8 cups cubed bread (brioche, challah, or sturdy sandwich bread)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream (optional)
- 1/2 cup packed brown sugar
- 2 tsp vanilla extract
- 1–2 tsp ground cinnamon
- Pinch of salt
- 2–3 tablespoons butter (for dotting on top)
Instructions
- Cube the bread and place it in a buttered slow cooker.
- Whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt.
- Pour the custard over the bread and press down lightly.
- Let it sit for 10–20 minutes for absorption.
- Dot the top with butter.
- Cook on Low for 6–8 hours or High for 3–4 hours until the center is set to 165°F.
- For a crisper top, finish in a 375°F oven for 10–12 minutes or use a culinary torch on the surface.
Notes
Use slightly stale bread for best results. This recipe can be prepared the night before and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American