Saturday, October 7, 2017


Creme Brulee French Toast


  • Plastic slow cooker liner
  • 12ounces challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
  • 4cups milk
  • 1/2cup sugar
  • 3eggs, or 3/4 cup refrigerated or frozen egg product, thawed
  • 1teaspoon vanilla
  • 1/4teaspoon salt
  • Caramel ice cream topping, warmed
  • Directions

    1. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.
    2. In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.
    3. Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings

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