Ingredients
- 1 loaf of day-old brioche or challah bread, cut into cubes
- 1 cup fresh strawberries, sliced
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
If you don’t have brioche or challah on hand, feel free to use any sturdy bread like French bread or a sourdough loaf. The key is to use day-old bread, which holds up better in the casserole.
Instructions
- Grease the inside of your slow cooker with a little butter to prevent sticking.
- In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt until well combined. This reminds me of the way my abuela would mix by feel, ensuring everything was just right.
- Add the cubed bread and sliced strawberries into the slow cooker, gently tossing them to mix.
- Pour the egg mixture over the bread and strawberries, pressing down lightly to make sure all the bread is soaked.
- Drizzle the melted butter over the top for an extra touch of richness.
- Cover and cook on low for 3-4 hours, or until the custard is set and the edges are golden. You’ll know it’s done when the kitchen fills with the sweet, comforting aroma of cinnamon and strawberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International