Crockpot Strawberry Shortcake French Toast Bake Step-by-step instructions

Before you start

Before you begin, ensure your Crockpot is clean and dry. Prepare your ingredients by slicing the strawberries into uniform pieces and cutting the brioche into roughly 1-inch cubes.

If the bread is very fresh and soft, you can leave the cubes out on a baking sheet for an hour to stale slightly, which helps them absorb more custard without turning into mush. Have all your custard ingredients measured and ready to whisk, and ensure you have a clear workspace for layering the ingredients directly into the slow cooker vessel.

Instructions

Layering the ingredients

1. 1Layer the casserole
   Grease the interior of the 6-quart Crockpot lightly with butter. Arrange half of the cubed brioche at the bottom of the slow cooker. Scatter half of the sliced strawberries and half of the cream cheese cubes over the bread. Repeat the layers with the remaining bread, strawberries, and cream cheese.
   Look for Ensure the ingredients are distributed evenly across the base of the pot for consistent cooking.
   Tip Do not pack the bread down too tightly, as it needs space to absorb the custard and puff up during the cooking process.

At the end of this phase, your Crockpot should be filled with alternating layers of bread, strawberries, and cream cheese. The layers should look neat and distributed, providing a solid foundation for the custard to soak into. Ensure the ingredients are not packed too tightly, as a bit of air circulation is necessary for the bread to rise and absorb the liquid evenly during the cooking process.

Adding the custard

2. 2Prepare and add the custard
   In a medium mixing bowl, whisk together the eggs, heavy cream, granulated sugar, and vanilla bean paste until the mixture is smooth and well-combined. Pour the custard mixture evenly over the layered brioche and fruit in the Crockpot, ensuring all the bread cubes are thoroughly moistened.
   Look for The custard should be fully incorporated and pooled around the bread cubes.
   Tip If some bread cubes on the very top remain dry, gently press them down into the liquid with a spatula.

Once the custard is poured, it should settle into the gaps between the brioche cubes. You should see the liquid begin to move toward the bottom of the pot. If the bread seems very dry on top, give it a gentle press with a spatula. The entire mixture should look well-saturated, promising a rich, creamy texture once the heat begins to transform the ingredients into a cohesive breakfast bake.

Slow cooking to completion

3. 3Slow cook and serve
   Cover the Crockpot with the lid. Cook on the LOW setting for 3 hours. The casserole is ready when the bread has puffed up like a souffle and the internal temperature of the egg custard reaches 160°F (71°C) to ensure it is cooked through. Once finished, scoop warm portions onto plates and top with fresh whipped cream and strawberry glaze.
   Look for The edges should be golden and the center set, with the strawberries appearing soft and bubbling.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Allow the casserole to rest for about 10 minutes before serving to let the custard stabilize and make scooping easier.

After three hours, the kitchen should smell warm and sweet. The bake will have puffed significantly, looking like a golden soufflé. The strawberries will have released their juices, creating a beautiful contrast against the golden bread.

The surface should feel firm to the touch, and the internal temperature will confirm the eggs are safely cooked, signaling that the dish is ready to be finished with toppings.

Common mistakes

A common mistake is overfilling the slow cooker, which can lead to uneven cooking and the center remaining raw while the edges burn. Always stick to the recommended 6-quart size. Another error is using bread that is too thin or lacks substance, which causes it to dissolve completely into the custard.

Avoid lifting the lid frequently during the cooking process, as this releases essential heat and moisture, significantly slowing down the cooking time and preventing that signature soufflé-like puff. Finally, ensure the eggs are thoroughly whisked to avoid pockets of unmixed egg white.

How to tell it’s done

The French toast bake is fully cooked when the center is set and no longer liquid. You can verify this by checking the internal temperature of the custard with a food thermometer, which should reach 160°F (71°C).

Visually, the brioche should be puffed, golden, and slightly crusty on top, while the strawberry pieces should appear soft. If the center still looks too loose, continue cooking for an additional 15 minutes, checking frequently to ensure the bottom does not become overly browned.

• Egg dishes: 160°F (71°C) in the thickest part