Description
A delicious and easy make-ahead breakfast recipe perfect for holidays, brunch, or busy mornings. Sweet strawberries, custard-soaked bread, and minimal prep make this dish a guaranteed crowd-pleaser.
Ingredients
Scale
- 6 cups day-old bread, cubed
- 2 cups fresh strawberries, diced
- 6 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- ¼ cup strawberry preserves
- ¼ cup brown sugar
Instructions
- Spray your slow cooker with nonstick spray or use a liner.
- Layer bread and strawberries in the slow cooker.
- In a bowl, whisk together eggs, milk, vanilla, strawberry preserves, and brown sugar.
- Pour the egg mixture evenly over the bread and strawberries. Press down lightly to soak.
- Cover and refrigerate overnight.
- Cook on low for 4 hours or high for 2 hours. Serve warm with toppings.
Notes
- Use slightly stale bread for best results.
- Refrigerating overnight enhances flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Breakfast/Brunch
- Method: Slow Cooking
- Cuisine: American