Cranberry Orange Brioche French Toast Casserole in a Crockpot Tips, FAQ & printable recipe

Tips for success

For the best texture, use a rich, eggy bread like challah or brioche. If you only have regular sandwich bread, reduce the custard slightly and use a bit less cream to avoid a soggy result.

Cube the bread into uniform pieces so they soak evenly. Let the assembled casserole sit for 15 minutes before cooking if your bread is fresh; this allows the custard to penetrate without turning the bread to mush.

The glaze is best made fresh, but you can prepare it a day ahead and store it in the refrigerator. Let it come to room temperature before drizzling. If the glaze thickens too much, stir in a teaspoon of orange juice.

For a non-alcoholic version, replace the Grand Marnier with an equal amount of orange juice and a drop of orange extract. Sugared cranberries can be made a few days in advance and stored in an airtight container.

Variations

• Blueberry Lemon: Replace cranberries with fresh blueberries and orange zest with lemon zest. Use lemon juice in place of orange juice in the custard and glaze. Omit Grand Marnier and use limoncello or extra lemon juice.
• Apple Cinnamon: Swap cranberries for diced peeled apples (such as Honeycrisp). Use apple cider instead of orange juice in the custard and glaze. Add an extra teaspoon of cinnamon and a pinch of nutmeg.
• Chocolate Cherry: Use dried cherries and chocolate chips instead of cranberries. Replace orange zest with 1 tsp vanilla extract. Omit Grand Marnier and use cherry juice in the glaze. Add a tablespoon of cocoa powder to the glaze for a chocolatey twist.
• Savory Herb: Omit brown sugar and cranberries. Add 1 cup shredded Gruyère cheese, 2 tbsp chopped fresh thyme, and 1 tsp black pepper to the custard. Use challah or brioche and reduce cream to 1 1/2 cups. Serve with a side of roasted vegetables.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the baked, cooled casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave for 1–2 minutes, or in a 300°F (150°C) oven for 10 minutes until warmed through.

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or in a 300°F (150°C) oven for 10 minutes. The glaze can be stored separately in the refrigerator for up to a week; stir before using.

Assemble the casserole the night before by layering the bread, cranberries, and custard in the slow cooker insert. Cover and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on LOW for 3 hours. Note that the cooking time may increase by 30 minutes if starting from cold.

Serving ideas

Serve this casserole warm, straight from the slow cooker, to enjoy the contrast of the tender custard and the burst of tart cranberries. The glaze adds a glossy sweetness, while the sugared cranberries provide a pop of color and a delicate crunch.

Toasted almonds bring a nutty finish that rounds out the flavors. This dish is substantial enough to be the star of a holiday brunch, paired with a simple green salad or fresh fruit.

For a beautiful presentation, scoop portions onto plates or a large platter, then drizzle with the glaze. Garnish with extra sugared cranberries and a sprinkle of almonds.

This casserole also works well for a buffet—keep the slow cooker on the 'warm' setting for up to 2 hours so guests can serve themselves. Pair with coffee, mimosas, or a sparkling orange juice for a festive touch.

Frequently asked questions

Recipe card

Cranberry Orange Brioche French Toast Casserole in a Crockpot

Prep 15 minCook 3 hTotal 3 h 15 minServes 8

Ingredients

• 1 loaf challah bread, cubed
• 2 cups fresh cranberries
• 2 tbsp freshly grated orange zest
• 1/2 cup orange juice
• 8 large eggs
• 2 cups heavy cream
• 1 tsp ground cinnamon
• 3/4 cup packed brown sugar
• 1/4 cup Grand Marnier
• 1 cup confectioners' sugar
• 2 tbsp orange juice
• Sugared cranberries, for serving
• 1/2 cup toasted sliced almonds

Instructions

1. Place the cubed challah in the slow cooker insert. Sprinkle the fresh cranberries, orange zest, and orange juice over the bread. In a large bowl, whisk together the eggs, heavy cream, cinnamon, and brown sugar until smooth. Pour the custard evenly over the bread mixture, pressing gently with a spatula to ensure all bread is coated.
2. Gently toss the bread and cranberry mixture in the slow cooker to distribute the cranberries and custard evenly. Smooth the top with a spatula. Cover the slow cooker with the lid.
3. Cook on LOW for 3 hours, without opening the lid, until the custard is set and the cranberries have popped into jammy ribbons. The casserole should be puffed around the edges and slightly golden.
4. After 3 hours, insert a knife into the center of the casserole. It should come out clean, and the internal temperature should read 160°F (71°C). If not done, continue cooking in 15-minute increments.
5. In a small bowl, whisk together the Grand Marnier, confectioners' sugar, and orange juice until smooth. The glaze should be pourable but slightly thick.
6. Spoon warm servings of the casserole onto plates. Drizzle each serving with the orange glaze, then top with sugared cranberries and toasted sliced almonds. Serve immediately.

Contains: gluten, eggs, milk, tree nuts, sulfites

Estimated nutrition per serving

Calories

580

Protein

15 g

Carbohydrates

68 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.