I don’t think I’d ever get tired of eating this. It’s that good

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Instructions

  1. Prepare the Custard:
    In a large bowl, whisk together the eggs, milk, maple syrup, cinnamon, and salt until fully combined.

  2. Soak the Bread:
    Add the cubed bread and pecans (if using) to the custard mixture. Gently stir until all pieces are evenly coated. Let sit for 10 minutes to allow the bread to absorb the liquid.

  3. Grease the Slow Cooker:
    Lightly coat the inside of your slow cooker with butter or non-stick spray.

  4. Assemble the Casserole:

    • Transfer the soaked bread mixture into the slow cooker, spreading it evenly.

    • In a small bowl, mix the brown sugar and cinnamon for the topping. Sprinkle this evenly over the bread.

    • Scatter the cubed butter on top.

  5. Cook:

    • Cover and cook on LOW for 3–4 hours (or until set and slightly golden at the edges). Avoid cooking on HIGH, as it may dry out.

  6. Serve & Enjoy:

    • Scoop out warm portions and drizzle with extra maple syrup, fresh berries, or whipped cream if desired.

Pro Tip: For an overnight option, refrigerate the assembled (uncooked) casserole overnight, then start the slow cooker in the morning for a hands-free breakfast!

This version keeps the cozy, comforting essence of your original while streamlining the instructions for clarity. Let me know if you’d like any tweaks! 😊🍞

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