Find us on Google+ Crock Pot Recipe Exchange: Baked French Toast

Tuesday, September 28, 2010

Baked French Toast

French toast is an easy way to feed the family on a busy morning. This slow cooker recipe makes it even easier. Use a 5 or 6 quart slow cooker for this.

-1 loaf of cinnamon raisin or cinnamon swirl bread (or a good sturdy white bread if you prefer-I use the Pepperidge Farm Brown Sugar/ Cinnamon Swirled loaf of bread, it's my favorite) that has been left to sit in a single layer on a cooling rack to dry for at least 2 - 4 hours
-1 dozen eggs, beaten
-2 cups (=3 - 5 ounce cans) of evaporated milk
-1 cup 2% milk
-1 cup of heavy whipping cream
-1 teaspoon of  pure vanilla extract
-2 teaspoons ground cinnamon
-¼ teaspoon kosher salt
-¼ cup of brown sugar
-¼ cup of pecans (or walnuts, or omit nuts if you don't like them)

Grease the inside of your slow cooker crock liberally with butter or shortening. Place slices of dried bread into greased crock. This makes a HUGE difference, don't skip this step.

 In a medium sized bowl mix evaporated milk, 2% milk, heavy whipping cream, vanilla, cinnamon, salt, brown sugar and beaten eggs. Stir in nuts. Pour mixture over the slices of bread in the slow cooker. Let sit for 30 minutes so the liquid mixture can soak into the bread well.

Turn slow cooker onto low setting and cook for 6 - 8 hours.

After you can tell the egg mixture has set and the top edges have a nice brown color,  remove the lid. LEAVE THE SLOW COOKER ON. This will allow any excess liquid to cook and evaporate. After 30 minutes, turn the slow cooker off. Let sit for an additional 15 minutes before serving. Then when put onto plates, serve with butter and syrup or powdered sugar.


This recipe shared at Recipe Swap Sundays, Grocery Cart Challenge Recipe SwapColleen's Kitchen Recipe SwapFridays Kid Tested RecipeRecipe Swap ThursdayTasty Tuesday and What's On Your Plate?.

icon

17 comments:

  1. What a great recipe! What an easy way to make french toast. I'm assuming it's okay to stack the slices of bread on top of one another? I have to try this, thanks for sharing!

    ReplyDelete
  2. Yes... it's perfectly ok to stack the bread. You just want to make sure each slice soaks up the liquid mixture so it'll turn out right.

    ReplyDelete
  3. This sounds wonderful...can't wait to give it a try. ;-)

    ReplyDelete
  4. I'm dying!! I am so making this!! So glad I found you...I'm following you!!

    Kristin :)
    Keenly Kristin

    ReplyDelete
  5. Sounds delicious! I'd love for you to stop by What's Cooking Wednesday to share one of your recipes (http://thekingscourt4.blogspot.com/search/label/What%27s%20Cooking%20Wednesday)!! Hope to see you there :)

    ReplyDelete
  6. I can't wait to try your wonderful recipe. It will be great for company.
    Thank you for sharing.

    ReplyDelete
  7. I did not know that french toast can be baked in a slow cooker! This is fantastic! Thank you for sharing this.

    ReplyDelete
  8. Can't wait to try this! And I'll be browsing through some of your favorites here as well.

    Thanks for linking up this week!

    ReplyDelete
  9. Sounds tasty! I can't wait to try it! I found you on the Friday Kid Tested recipe link up! I hope you stop on and link this up in my RECIPE 2 Tab and even on my blog link up if you want!

    I'm your newest follower! Oh and feel free to link up several recipes! I get a lot of hits on them so people will click and check you out!

    Thanks, Susie http://goo.gl/syX1

    ReplyDelete
  10. This looks great! I'd love to try this for weekend guests. Thanks for sharing!

    ReplyDelete
  11. Yum! Thanks again for linking up...starting to finally get cold in North Texas so my brain starts thinking about crock pot recipes...yeah!
    Beth @ Two Monkeys & a Washtub

    ReplyDelete
  12. Tried this last night. I followed the directions exactly but left out nuts. The edges were burnt and the middle soggy even after letting it sit for the required amount of time with the lid off. I was so looking forward to this but was so disappointed this morning.

    ReplyDelete
  13. I'm sorry this recipe was such an unpleasant crock pot experience for you. It sounds like your crock pot may be one that tends to "run hot" (go here to read the article I wrote recently on that).

    I will tell you this: recipes with lots of dairy products (including milks and eggs) are actually NOT recommended for cooking in crock pots/ slow cookers. Here is what I have to say about that. If you learn your crock pot (again, please read the article I referred to above) and are comfortable cooking ANY recipe in it, Go For It!

    I would also suggest if you figure out for sure that yours is one that runs hot, don't be afraid to start it out on the low setting (for the first hour) and turn it to the warm setting to finish cooking for the remainder of the time. I do this often with my newer models.

    I hope this doesn't discourage you from getting to know your crock pot/ slow cooker and using it often.

    Keep on cROCKin'!

    ReplyDelete
  14. I have recently discovered your website and LOVE it!!!! I am an AVID crocker and have LOVED the addition of all these new recipes. I have recently tried the blueberry french toast recipe and it turned out well. I am however disappointed in this recipe. I put this in my crock pot last night anticipating the cinnamon swirl french toast this morning. I followed directions and DO know my crock pots well. The outside of the toast was perfect but the inside was like mush! There wasn't standing liquid at all so I don't understand why it didn't turn out.

    To be honest I am afraid to try it again with all the ingredients that went to waste in the last try.

    ReplyDelete
  15. Hey Peggy,

    I'm sorry this didn't turn out the way you had expected it to. I have to say that I've never had it done perfect on the outside edges and mush in the middle.

    After reading over the recipe I realized that I forgot to note that you need to lay the slices of bread out to dry. You could also toast them up if you wanted.

    I learned a long time ago that the best french toast (crock pot recipe or traditional) comes from day old, dried bread. It allows the liquid to soak up and rehydrate instead of make mush out of the fresh bread.

    I'm going to change that in the directions now. I'm also going to double check the blueberry stuffed crock pot french toast to make sure it's noted to do this their also.

    Thanks for bringing this to my attention and many great successful crock pot breakfasts to ya too :o)

    ReplyDelete
  16. Looks interesting! I want to try this but the amounts are too large for me and the mister! What is the weight of the loaf you use? If I know that I can scale it down! Thanks!
    Eleni @ On Top Of Spaghetti

    ReplyDelete
    Replies
    1. I believe it's a 1 - 1 1/2 lb loaf. I always buy the Pepperidge Farm Cinnamn Swirl Bread for this recipe, and it is a heavier bread. IT IS DELICIOUS!!! Hope that helps ya :)

      Delete

Comments are welcome by anyone and everyone (especially if you tried the recipe). Unfortunately due to an increasing number of SPAM comments, I've had to change it so that there are no anonymous comments accepted. Can't wait to hear from you!

Related Posts Plugin for WordPress, Blogger...