Ingredients
Equipment
Method
- Prepare the slow cooker: Lightly grease the inside of a 6-quart slow cooker with butter or nonstick cooking spray, paying particular attention to the bottom and sides.
- Prepare the bread: Cut the bread into approximately 1-inch cubes. Slightly stale bread works particularly well because it absorbs the custard without becoming overly mushy.
- Make the custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg until smooth and thoroughly combined. Whisk in the melted butter.
- Combine the bread and custard: Place the bread cubes into the prepared slow cooker. Gradually pour the custard over the bread, gently stirring or pressing the bread so the custard is distributed evenly.
- Rest the mixture: Allow the bread to absorb the custard for 15–30 minutes before cooking. For a make-ahead version, cover and refrigerate overnight.
- Slow cook: Cover and cook on LOW for approximately 3½–4½ hours. Cooking time will vary depending on the slow cooker. Avoid repeatedly lifting the lid during cooking.
- Check for doneness: The casserole is ready when the center is set and no longer visibly liquid, while the edges are firm and golden. The center should remain soft and tender rather than dry.
- Rest: Turn off the slow cooker and leave the casserole uncovered for 10–15 minutes before serving. This allows the custard to settle and makes the casserole easier to portion.
- Finish and serve: Spoon the warm casserole onto plates. Dust with powdered sugar, drizzle with maple syrup, and top with fresh blueberries, raspberries, and sliced strawberries if desired.
Notes
Best bread: Brioche and challah give the richest, softest result, while French bread provides a slightly sturdier texture.
Slightly stale is better: Fresh bread can become overly soft. If necessary, cube fresh bread and let it dry uncovered for several hours before using.
Do not overcook: Slow cookers vary, so begin checking the casserole toward the lower end of the cooking range.
Make ahead: The casserole can be assembled and refrigerated overnight before cooking. Follow your slow cooker's manufacturer guidance regarding placing a chilled insert into the appliance.
Topping flexibility: Blueberries, raspberries, strawberries, chopped pecans, whipped cream, or additional maple syrup can all be used according to preference.
For a lighter version: Replace some or all of the heavy cream with additional whole milk.
Storage: Refrigerate cooled leftovers in an airtight container for 3–4 days. Reheat individual portions gently in the microwave or oven.
Diet note: The traditional recipe is vegetarian but is not gluten-free, low-carb, keto, or vegan because it contains wheat-based bread, dairy, eggs, and added sugars.
Slightly stale is better: Fresh bread can become overly soft. If necessary, cube fresh bread and let it dry uncovered for several hours before using.
Do not overcook: Slow cookers vary, so begin checking the casserole toward the lower end of the cooking range.
Make ahead: The casserole can be assembled and refrigerated overnight before cooking. Follow your slow cooker's manufacturer guidance regarding placing a chilled insert into the appliance.
Topping flexibility: Blueberries, raspberries, strawberries, chopped pecans, whipped cream, or additional maple syrup can all be used according to preference.
For a lighter version: Replace some or all of the heavy cream with additional whole milk.
Storage: Refrigerate cooled leftovers in an airtight container for 3–4 days. Reheat individual portions gently in the microwave or oven.
Diet note: The traditional recipe is vegetarian but is not gluten-free, low-carb, keto, or vegan because it contains wheat-based bread, dairy, eggs, and added sugars.