Ingredients:

  • 6 cups (450g) cubed brioche or challah bread (stale)
  • 2 tbsp (30g) unsalted butter, melted
  • 4 large (200g) eggs
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 3 tbsp (42g) unsalted butter, melted (for glaze)
  • 3 tbsp (35g) brown sugar (for glaze)
  • 1/2 tsp (2.5g) ground cinnamon (for glaze)

Instructions:

  1. Grease the interior of the slow cooker with non-stick spray.
  2. Toss the bread cubes with 2 tbsp of melted butter and arrange them evenly in the slow cooker, pressing down slightly to eliminate air pockets.
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, 1/4 cup brown sugar, 1 tbsp cinnamon, vanilla extract, and salt until smooth.
  4. Pour the custard evenly over the bread cubes, using a spatula to gently press the bread down until every piece is fully saturated.
  5. Cover and cook on High for 3 to 3.5 hours or on Low for 7 to 8 hours.
  6. In the final 30 minutes of cooking, drizzle the finishing glaze (melted butter, 3 tbsp brown sugar, and 1/2 tsp cinnamon) over the top of the casserole.