To save myself some drama, I made my French toast in the slow cooker this year.
Recipe:
Soaked a sliced French bread loaf (inside the greased slow cooker insert) in an egg mixture of 7 eggs mixed with 2 1/2 cups half and half, 3/4 cup light brown sugar, 1 1/2 tsp cinnamon, nutmeg (just sprinkled), 2 1/2 tsp vanilla extract, and 1/2 tsp salt. Covered the insert and let it soak overnight for 7-8 hours.
Before cooking, topped it with a pecan streusel (brown sugar, soft butter, a little flour, more cinnamon, and a cup of chopped pecans).
Cooked it on low for 4 hours.
I usually bake this but wanted the ease and to make more oven space. It was worth using the slow cooker to make it and I will again!
Served it with maple syrup, maple sausage, a mushroom, leek, cheese, thyme and onion frittata, plus fresh strawberries. ♥️ happy holidays
by einsteinGO
7 Comments
The slow cooker pictures look absolutely disgusting. I’m sure it tastes good, but boy does it not show well in there.
Not everything needs to be slow cooked, or even benefits from it.
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Wow there’s a lot of negative comments in here for no reason. OP, I personally have never heard of baking french toast with custard— I’ve always learned to cook it on the stove with egg slurry, so this looks interesting! How’s the texture? It looks like it could easily get soggy if you don’t use dense enough bread?
This is the second French toast picture I’ve seen this week that shows it dry and other foods surrounding it. Is syrup with French toast not universal? It’s an only thing on your plate kind of thing like pancakes anytime I’ve made it or ordered it.
Is this not “bread and butter pudding”?
French toast is a quickly soaked slice that’s been fried.
Bread and butter pudding is a custard soaked bread that’s baked.
Looks really yummy!