Slow Cooker Crème Brûlée Brioche French Toast
This slow cooker crème brûlée French toast is a cozy, bakery-style brunch dish made easy. Thick slices of brioche soak up a rich custard of eggs, cream, brown sugar, vanilla, and a hint of orange liqueur, then cook low and slow until soft, golden, and irresistibly comforting.
Perfect for holidays, weekends, or special mornings, this make-ahead-friendly dish lets you relax while the slow cooker does all the work.
Servings
6–8 servings
Ingredients
- 1 loaf (14–16 oz) brioche, cut into 1-inch slices
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk (or more cream)
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons Grand Marnier (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (for greasing)
- 2–3 tablespoons granulated sugar (optional topping)
Directions
- Grease slow cooker: Generously butter a 5–6 quart slow cooker.
- Arrange bread: Place brioche slices in a slightly overlapping pattern or stand upright to fill the cooker evenly.
- Make custard: Whisk eggs, heavy cream, milk, brown sugar, vanilla, Grand Marnier (if using), cinnamon, and salt until smooth.
- Soak bread: Pour custard evenly over brioche, pressing gently to help it absorb. Let sit 10–15 minutes.
- Cook: Cover and cook on LOW for 3–4 hours, until center is set and edges are lightly golden.
- Optional topping: Sprinkle granulated sugar on top and leave on WARM with lid slightly open for 10–15 minutes, or broil briefly for a crisp brûlée effect.
- Serve: Scoop or slice and serve warm.
Serving Suggestions
- Fresh berries
- Powdered sugar
- Maple syrup
- Crispy bacon or breakfast sausage
- Fruit salad or sliced oranges
Variations & Tips
- Skip alcohol and add orange zest or extra vanilla.
- Use half-and-half for a lighter texture.
- Substitute brioche with challah or French bread.
- Add chocolate chips, raisins, or sliced apples.
- Top with nuts like pecans or almonds.
- Reduce sugar for a less sweet version.
Make-Ahead & Storage
- Assemble the night before and refrigerate.
- Let sit at room temperature 20 minutes before cooking.
- Store leftovers in the fridge and reheat gently.