Description
A warm, comforting breakfast casserole with a creamy custard center and cinnamon-spiced bread, cooked slowly for maximum flavor.
Ingredients
Scale
- 6 cups cubed Challah or Brioche bread
- 2 cups whole milk
- 4 large eggs
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
Instructions
- Grease the inside of the slow cooker with melted butter.
- In a large mixing bowl, whisk together the eggs, milk, brown sugar, cinnamon, and vanilla extract until smooth.
- Add the bread cubes to the mixture and stir gently until all pieces are thoroughly coated.
- Transfer the bread and custard into the slow cooker and press down lightly to level the top.
- Cover and cook on low for 3-4 hours or on high for 2 hours, until the center is set.
- Allow the casserole to rest for 10 minutes before serving.