Slow Cooker Cheesy Garlic Bread Casserole
Description
If you love warm, buttery garlic bread and gooey melted cheese, this Slow Cooker Cheesy Garlic Bread Casserole is about to become your new favorite comfort food. Made with toasted bread cubes, rich garlic butter, creamy cheese, herbs, and a savory custard mixture, this slow cooker recipe transforms simple ingredients into a soft, cheesy casserole with crispy golden edges and a creamy center.
As it slowly cooks, the bread absorbs the flavorful garlic butter and seasoned egg mixture while the cheese melts into every bite. The result is a delicious combination of crispy, cheesy, buttery goodness that’s perfect for breakfast, brunch, holidays, or served as a comforting side dish alongside roasted chicken, steak, or soup.
This recipe is also incredibly versatile. Add cooked bacon, sausage, spinach, mushrooms, or caramelized onions to turn it into a hearty main course. Whether you’re preparing it for a family dinner or a holiday gathering, this cheesy bread casserole is guaranteed to disappear quickly.
Ingredients For the Casserole
- 8 cups French bread, cut into 1-inch cubes
- 3 tbsp unsalted butter, melted
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
For the Custard
- 4 large eggs
- 1½ cups whole milk
- ½ cup heavy cream
- 1 tsp Dijon mustard (optional)
For the Cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
For Garnish
- Fresh parsley, chopped
- Red pepper flakes (optional)
Instructions
- Lightly grease the inside of a slow cooker with cooking spray or butter.
- In a large bowl, combine the melted butter, minced garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Add the bread cubes and toss until evenly coated.
- In another bowl, whisk together the eggs, milk, heavy cream, and Dijon mustard.
- Stir half of the mozzarella, cheddar, and Parmesan into the bread cubes.
- Pour the egg mixture over the bread and gently fold until everything is evenly coated.
- Transfer the mixture to the prepared slow cooker.
- Sprinkle the remaining cheeses evenly over the top.
- Cover and cook on LOW for 2½–3 hours or HIGH for 1½–2 hours, until the center is set and the cheese is melted.
- During the last 15 minutes, remove the lid slightly to allow the top to become lightly golden.
- Let the casserole rest for about 10 minutes before serving.
- Garnish with chopped parsley and a sprinkle of Parmesan cheese.
Tips
- Slightly stale bread works best because it absorbs the custard without becoming mushy.
- Freshly grated cheese melts more smoothly than pre-shredded cheese.
- Add cooked bacon, diced ham, or sausage for extra protein.
- Mix in spinach, mushrooms, or caramelized onions for more flavor.
- For extra garlic flavor, brush additional garlic butter over the bread before serving.
- Let the casserole rest for several minutes before slicing so it holds together better.
- Serve with tomato soup, roasted chicken, or a fresh salad.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the microwave or oven until warmed through.
- Freeze individual portions for up to 2 months.
- Brioche, sourdough, or Italian bread can all be used instead of French bread.
Q&A
Can I prepare this the night before?
Yes. Assemble the casserole, cover, refrigerate overnight, and cook the next morning.
Can I use different cheeses?
Absolutely. Gruyère, Monterey Jack, Swiss, Fontina, or provolone all work beautifully.
How do I keep the casserole from becoming soggy?
Use day-old bread and avoid adding too much liquid. Slightly opening the lid during the final cooking time also helps.
Can I make this in the oven?
Yes. Bake at 350°F (175°C) for 40–45 minutes until golden and set.
Servings
Serves 8
Nutrition (Approx. Per Serving)
- Calories: 365
- Protein: 16g
- Carbohydrates: 28g
- Fat: 21g
- Saturated Fat: 11g
- Fiber: 2g
- Sugar: 4g
- Sodium: 520mg
- Cholesterol: 145mg
- Calcium: 30% DV
- Iron: 10% DV