Slow Cooker French Toast
Tags: Breakfast
Yield: 8
- 1 loaf (about 12 cups) Stale french bread, cut into 1-inch cubes
- 8 Eggs
- 2 ½ Cups Milk
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract (Optional)
- 1/4 Cup Butter, softened
- 1/2 Cup Brown Sugar, firmly packed
- 1 teaspoon Cinnamon
- 1/2 Cup Chopped Pecans
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Grated nutmeg (Optional)
- In a large bowl, whisk together eggs, milk, ground cinnamon, salt, and vanilla extract, if using, until combined. Spray the inside of your slow cooker insert with non-stick spray. Add the diced bread to the slow cooker and pour over the egg mixture. Cover and let the bread soak at least 4 hours or up to overnight in the fridge.
- In a small bowl, mix together the butter, brown sugar, cinnamon, pecans, salt, and nutmeg, if using.
- When ready to bake, crumble topping mixture over the top of the soaked bread. Cover and cook for 4 hours on low or 2 hours on high.
- Remove from slow cooker, let cool for 15-20 minute, and serve warm.
- A 4-to-6-quart slow cooker works best for this recipe!
- While you can, of course, top this one with classic maple syrup, we also recommend adding fresh fruit like apples or peaches.
