• Crock Pot Plastic Liner
  • 12 oz.challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
  • 4 c. milk
  • 1/2 c. sugar
  • 3 eggs, or 3/4 cup refrigerated or frozen egg product, thawed
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • Caramel ice cream topping, warmed

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Slow Cooker Creme Brulee French Toast is as much a dessert as it is a breakfast!

  1. Line a 3-1/2 or 4-quart slow cooker with a plastic slow cooker liner.
  2. Place bread cubes in prepared slow cooker.
  3. In a mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt.
  4. Pour over bread cubes in crock. Press bread lightly with back of a large spoon to moisten bread completely.
  5. Cover and chill in the refrigerator for 4 to 24 hours. NOTE: I prep in the slow cooker liner, place in a bowl, so I don’t need to set the crock out to get to room temperature before placing in slow cooker.
  6. Remove from the refrigerator.
  7. Cover. Cook on low for 7 to 8 hours or until a knife inserted in the center comes out clean. NOTE: Each slow cooker will cook differently, so time my differ for each slow cooker.
  8. Turn off crock. Let stand for 30 minutes. Carefully lift plastic liner from crock, using a plate to transfer the French toast to a cutting board.

NOTE: If desired, slice French toast to serve or spoon it into serving dishes. Can top with ice cream topping.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Crock Pot Creme Brulee French Toast - Nutrition

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