{"id":6477,"date":"2026-07-09T17:38:04","date_gmt":"2026-07-09T17:38:04","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=6477"},"modified":"2026-07-09T17:38:04","modified_gmt":"2026-07-09T17:38:04","slug":"slow-cooker-creme-brulee-brioche-french-toast","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/07\/09\/slow-cooker-creme-brulee-brioche-french-toast\/","title":{"rendered":"Slow Cooker Cr\u00e8me Br\u00fbl\u00e9e Brioche French Toast"},"content":{"rendered":"<h1>Slow Cooker Cr\u00e8me Br\u00fbl\u00e9e Brioche French Toast<\/h1>\n<p>Treat yourself to a decadent breakfast with this Slow Cooker Cr\u00e8me Br\u00fbl\u00e9e Brioche French Toast! Rich, buttery brioche is soaked in a creamy vanilla custard and slow-cooked over a luscious caramel layer, creating a soft, custardy center with irresistible cr\u00e8me br\u00fbl\u00e9e flavor. Perfect for holidays, brunches, or lazy weekend mornings.<\/p>\n<h2>Ingredients<\/h2>\n<h3>For the Caramel Base<\/h3>\n<ul>\n<li>\u00bd cup unsalted butter<\/li>\n<li>1 cup packed light brown sugar<\/li>\n<li>2 tablespoons light corn syrup<\/li>\n<\/ul>\n<h3>For the French Toast<\/h3>\n<ul>\n<li>1 loaf brioche bread, cut into 1-inch cubes<\/li>\n<li>5 large eggs<\/li>\n<li>1\u00bd cups whole milk<\/li>\n<li>\u00bd cup heavy cream<\/li>\n<li>\u00bc cup granulated sugar<\/li>\n<li>2 teaspoons vanilla extract<\/li>\n<li>1 teaspoon ground cinnamon<\/li>\n<li>\u00bc teaspoon salt<\/li>\n<\/ul>\n<h3>Optional Toppings<\/h3>\n<ul>\n<li>Powdered sugar<\/li>\n<li>Fresh berries<\/li>\n<li>Sliced bananas<\/li>\n<li>Maple syrup<\/li>\n<li>Whipped cream<\/li>\n<li>Chopped pecans<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and corn syrup until smooth and slightly bubbly. Pour the caramel mixture into the bottom of a lightly greased slow cooker.<\/li>\n<li>Arrange the brioche cubes evenly over the caramel layer.<\/li>\n<li>In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, and salt until well combined.<\/li>\n<li>Slowly pour the custard mixture over the brioche, pressing the bread down gently so it absorbs the liquid.<\/li>\n<li>Cover and refrigerate for 20\u201330 minutes if time allows, or let it sit for 10 minutes at room temperature.<\/li>\n<li>Cover the slow cooker and cook on <strong>Low<\/strong> for 3\u20134 hours, or until the center is set and the edges are lightly golden.<\/li>\n<li>Turn off the slow cooker and let the French toast rest for 10\u201315 minutes before serving.<\/li>\n<li>Spoon portions onto plates with the caramel sauce from the bottom of the slow cooker and garnish with your favorite toppings.<\/li>\n<\/ol>\n<h2>Tips<\/h2>\n<ul>\n<li>Day-old brioche works best because it absorbs more custard without becoming mushy.<\/li>\n<li>Place a clean kitchen towel under the slow cooker lid to absorb excess moisture and prevent condensation from dripping onto the French toast.<\/li>\n<li>Add a pinch of nutmeg for extra warmth and flavor.<\/li>\n<\/ul>\n<h2>Serving Suggestions<\/h2>\n<p>Serve warm with:<\/p>\n<ul>\n<li>Fresh strawberries, blueberries, or raspberries<\/li>\n<li>Crispy bacon or breakfast sausage<\/li>\n<li>Hot coffee or a vanilla latte<\/li>\n<li>Fresh orange juice<\/li>\n<\/ul>\n<h2>Storage<\/h2>\n<p>Store leftovers in an airtight container in the refrigerator for up to <strong>3 days<\/strong>. Reheat individual portions in the microwave or warm in a 300\u00b0F (150\u00b0C) oven until heated through.<\/p>\n<p><strong>Prep Time:<\/strong> 15 minutes<br \/>\n<strong>Cook Time:<\/strong> 3\u20134 hours<br \/>\n<strong>Total Time:<\/strong> About 3 hours 20 minutes to 4 hours 15 minutes<br \/>\n<strong>Servings:<\/strong> 8<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slow Cooker Cr\u00e8me Br\u00fbl\u00e9e Brioche French Toast Treat yourself to a decadent breakfast with this Slow Cooker Cr\u00e8me Br\u00fbl\u00e9e Brioche&hellip;<\/p>\n","protected":false},"author":2,"featured_media":6479,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/6477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=6477"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/6477\/revisions"}],"predecessor-version":[{"id":6478,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/6477\/revisions\/6478"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/6479"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=6477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=6477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=6477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}