Photo: Roberto Caruso
A decadent French toast breakfast that's basically effortless? This slow-cooker recipe is your new best friend.
1 1/2 cup milk
2/3 cup brown sugar, divided
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1 450-g store-bought egg bread, preferably challah, sliced 1 in. thick
2 cups cornflake cereal
1 tbsp butter, melted
1 tbsp brown sugar
1 tsp ground cinnamon
maple syrup, optional
sliced bananas, optional
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.
Calories 360, Protein 12g, Carbohydrates 56g, Fat 10g, Fibre 2g, Sodium 486mg.
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.
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