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 Swap, Colleen’s Kitchen Recipe Swap, Fridays Kid Tested Recipe, Recipe Swap Thursday, Tasty Tuesday and What’s On Your Plate?.
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