Slow Cooker Sweet Caramel French Toast Casserole
Description
The key is to start with a nice thick loaf of french bread. I’ve had my casserole turn out soggy before, so just keep in mind you need to start with a lot of bread.
Ingredient
- 1 loaf of day-old bread (preferably brioche or challah)
- 4 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup brown sugar
- 2 tbsp olive oil
Direction
1. Cut the day-old bread into 1-inch cubes and place them in the slow cooker.
2. In a mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Pour the egg mixture over the bread cubes in the slow cooker, making sure all the bread is coated. Gently press down on the bread cubes to ensure they are all soaked in the mixture.
4. In a small bowl, mix together the brown sugar and olive oil until it forms a paste. Drizzle this mixture over the top of the bread cubes in the slow cooker.
5. Cover the slow cooker and cook on low heat for 4 hours or on high heat for 2 hours. The casserole is done when the bread is golden brown and the custard is set.
6. Once done, turn off the slow cooker and let the casserole cool for a few minutes before serving.
7. Optional: For a caramelized and crispy top, you can place the casserole under the broiler for a few minutes.
8. Serve the sweet caramel french toast casserole warm with additional maple syrup on top, if desired. Enjoy!
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