1 1/2 cup
egg bread, preferably challah
, sliced 1 in. thick
- Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.
- Beat eggs with milk, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl. Dip both sides of bread slices in egg mixture. Arrange a layer of dipped bread on the bottom of the insert, then sprinkle evenly with 3 tbsp sugar. Repeat with remaining bread and sugar. Pour any remaining egg mixture overtop. Cover and cook on low for 6 hours.
- Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.
- Place cereal in a medium bowl. Stir melted butter with 1 tbsp brown sugar and 1 tsp cinnamon in a small bowl, then drizzle over cereal and toss to coat. Sprinkle over French toast. Cut into 8 portions. Serve with maple syrup and fruit, if desired.
Nutrition (per serving)
- 12 g,
- 56 g,
- 10 g,
- 2 g,
- 486 mg.
Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.