Slow Cooker Cinnamon French Toast Casserole

Ingredients

• 1 large loaf, cut into 1.3 cm cubes (½-inch cubes)French bread
• 60 g (½ cup)chopped walnuts
• 6eggs
• 240 ml (1 cup)heavy cream
• 120 ml (½ cup), plus more for servingpancake syrup
• 75 g (⅓ cup), meltedbutter
• 10 ml (2 tsp)cinnamon
• 1.25 ml (¼ tsp), optionalnutmeg
• To taste, optional for servingicing sugar

Instructions

1. 1

   Fill the slow cooker

   Lightly grease the slow cooker or line it with a liner. Add the bread cubes and chopped walnuts.

2. 2

   Mix and soak

   Whisk the eggs, cream, pancake syrup, melted butter, cinnamon and nutmeg together in a large bowl. Pour the mixture over the bread and gently stir to coat. Leave it for 10–15 minutes so the bread absorbs some of the mixture. Cover and cook on high for 2½ hours or on low for 5 hours.

3. 3

   Rest and serve

   Let the casserole stand for 10 minutes before serving. Dust with icing sugar, if using, and drizzle with pancake syrup.

What is French toast casserole?

French toast casserole takes the familiar egg-soaked bread of French toast and cooks it together in one dish. The name refers to a style of breakfast rather than a single fixed recipe, and this version uses a slow cooker instead of an oven.

Cinnamon and nutmeg flavour the custard, while walnuts add a little crunch. Cooking it covered makes this a convenient option when you want breakfast ready to serve from the cooker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 684 calories, 16g protein, 64g carbs, 41g fat.

Most of the carbohydrates come from the French bread and pancake syrup; the cream, butter and walnuts contribute much of the fat, while eggs provide most of the protein. Serve a portion with fresh fruit or plain yoghurt to balance the plate with something fresh and tangy.

Choosing the bread

Bread cubes: Cut the loaf into even 1.3 cm pieces so they can absorb the egg mixture at a similar rate. Slightly stale bread can work well because it tends to hold its shape as it soaks.

Walnuts: Chopped walnuts are scattered among the bread, giving bites of the soft casserole a contrast in texture. Keep the pieces fairly small so they distribute evenly.

Getting the soak right

Custard: Whisk the eggs, cream, syrup, butter and spices until combined before pouring them over the bread. Stir gently so the cubes are coated without breaking them up.

Rest: The 10–15 minute soak gives the bread time to take in some of the liquid before cooking. Keep to the stated resting time; the recipe does not call for an overnight soak.

Slow cooker timing and doneness

Cooking time: Cook covered for 2½ hours on high or 5 hours on low, as directed. Slow cookers can vary, so check that the centre is set before serving.

Resting: Leave the cooked casserole to stand for 10 minutes. This gives it a little time to settle, making it easier to spoon out.

Serving and balancing the plate

Finishing: Dust with icing sugar if you like, then add pancake syrup at the table. Adding syrup just before eating lets everyone choose how much sweetness they want.

Pairings: Serve with fresh fruit or plain yoghurt for a fresh, tangy contrast to the rich, sweet casserole. It also works as part of a brunch spread with savoury dishes.

Recipe notes & tips

• Cut the bread into evenly sized cubes for a more consistent soak.
• Grease or line the slow cooker before adding the bread to help with serving and cleanup.
• Whisk the custard thoroughly so the spices are distributed throughout.
• Stir gently after pouring on the custard to avoid crushing the bread.
• Choose either the high or low cooking time rather than mixing the two settings.
• Serve extra pancake syrup separately so it can be added to taste.

Variations

• Pecan swap: Use chopped pecans in place of the walnuts for a different nutty crunch.
• Spice change: Replace the optional nutmeg with a little ground ginger for a warmer flavour.
• Fruit addition: Scatter berries over the casserole when serving for a fruity contrast.
• Raisin addition: Fold raisins through the bread and walnuts before adding the egg mixture.
• Citrus note: Add a little finely grated orange zest to the egg mixture for a fragrant variation.

Common mistakes to avoid

• Uneven cubes: Large and small pieces soak differently; cut the bread into pieces around 1.3 cm.
• Skipping the soak: Cooking immediately can leave the bread less evenly moistened; rest it for 10–15 minutes.
• Rough stirring: Vigorous mixing can break up the bread; fold gently until coated.
• Lifting the lid often: Heat escapes when the cooker is opened; keep it covered during cooking.
• Skipping the rest: Serving straight away can make portions harder to lift; wait 10 minutes before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat individual portions in the microwave until hot, or warm a larger amount covered in a low oven; add syrup and icing sugar after reheating.

Frequently asked questions