Slow-Cooker Cherry Almond Amaretto French Toast Casserole Step-by-step instructions

Before you start

Before starting, have all ingredients measured and ready. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant—this takes about 3 minutes. Set them aside to cool. Grease the insert of a 6-quart slow cooker with butter or nonstick spray.

Whisk the custard ingredients together in a large bowl until the sugar is dissolved. Then layer the brioche cubes and cherries in the slow cooker, pour the custard over, and sprinkle with the toasted almonds. The slow cooker will do the rest.

Instructions

Layer and Soak

1. 1Toast the almonds and prep the slow cooker
   In a small dry skillet over medium heat, toast the sliced almonds, stirring frequently, until golden and fragrant, about 3 minutes. Transfer to a plate to cool. Lightly grease the insert of a 6-quart slow cooker with butter or nonstick spray.
   Look for The almonds turn light golden and smell nutty; they will crisp as they cool.
   Tip Watch the almonds closely—they burn quickly. Remove them from the pan as soon as they color.
2. 2Whisk the almond custard
   In a large bowl, whisk the eggs, heavy cream, amaretto, almond extract, and brown sugar until the sugar is dissolved and the mixture is smooth and slightly frothy.
   Look for The custard is a uniform pale tan, with no streaks of egg or sugar.
   Tip Whisk vigorously for about 30 seconds to fully incorporate the brown sugar, which helps the custard set evenly.
3. 3Layer the casserole
   Place half of the brioche cubes in the slow cooker, then scatter half of the cherries over the top. Repeat with the remaining brioche and cherries. Pour the custard evenly over the bread, pressing gently with a spatula to submerge the top pieces. Sprinkle the toasted almonds over the surface.
   Look for The bread absorbs the custard and puffs slightly; the cherries are distributed throughout.
   Tip Press the bread down lightly so every cube gets soaked; the top will still have some dry edges, which will soften during cooking.

After layering and pouring the custard, the brioche cubes should be evenly coated, with some custard pooling at the bottom. The top layer may have dry spots; pressing gently with a spatula helps the custard soak in. The cherries are nestled between the bread layers. At this point, the slow cooker is full but not overflowing. The custard should be a uniform pale tan, and the toasted almonds scattered on top add a visual contrast.

Slow-Cook and Set

4. 4Slow-cook on low
   Cover the slow cooker and cook on LOW for 3 hours, until the custard is set and the top is golden. The internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked.
   Look for The edges are puffed and golden, the cherries have burst and released ruby juices, and the center is firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Avoid lifting the lid during cooking—each peek releases heat and can make the custard take longer to set.

After 3 hours on low, the casserole is puffed and golden. The edges are slightly caramelized, and the cherries have burst, creating ruby pockets of juice. The top is set but still moist; a gentle press with a spoon should not release liquid.

The aroma of almond and amaretto fills the kitchen. The internal temperature should reach 160°F (71°C). The bake holds together when nudged, and the custard has a creamy, custard-like texture.

Rest and Serve

5. 5Rest and serve
   Turn off the slow cooker and let the casserole rest, uncovered, for 10 minutes. Scoop warm portions onto plates, dust with powdered sugar, and top with a dollop of whipped mascarpone.
   Look for The bake is tender but holds its shape when scooped; the sugar melts slightly and the mascarpone softens.
   Tip For clean scoops, use a large spoon and cut rather than scoop; the casserole will hold together better.

After resting for 10 minutes, the casserole has settled and firmed up. Scooping with a large spoon yields clean portions that hold their shape. The top is golden with toasted almonds and occasional cherry juice streaks. The interior is tender and moist, with soft bread and jammy cherries. Dust with powdered sugar and add a dollop of whipped mascarpone for a finished look. Serve warm—the casserole is best enjoyed right away.

Common mistakes

One common mistake is lifting the lid during cooking to peek. Each time the lid is opened, heat escapes and the cooking time stretches. Another is using bread that is too soft or too thin; it will disintegrate into the custard.

Stick with a substantial brioche or challah. Overmixing the custard can incorporate too much air, causing the bake to puff and then collapse; whisk just until the sugar dissolves. Finally, do not skip the rest time—scooping too soon can result in a runny, messy serving.

How to tell it’s done

The casserole is done when the custard is set and the top is golden brown. The edges will be puffed and slightly crisp, while the center should feel firm to the touch—not jiggly. Insert an instant-read thermometer into the center; it should read at least 160°F (71°C) to ensure the eggs are fully cooked.

The cherries will have burst and released their ruby juices, creating swirls of color throughout the bake. Allow the casserole to rest for 10 minutes before serving; this helps it firm up and makes scooping cleaner.

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