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.
Slow-Cooker Cinnamon Crunch French Toast
By Chatelaine65
PREP TIME
20 min
TOTAL TIME
6 hrs 20 min
Makes
8 servings
A decadent French toast breakfast that's basically effortless? This slow-cooker recipe is your new best friend.
Ingredients
- 6 eggs
- 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
Topping
- 2 cups cornflake cereal
- 1 tbsp butter , melted
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
Optional toppings
- maple syrup , optional
- sliced bananas , optional
- berries , optional
Instructions
- 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)
- Calories
- 360,
- Protein
- 12 g,
- Carbohydrates
- 56 g,
- Fat
- 10 g,
- Fibre
- 2 g,
- Sodium
- 486 mg.
FILED UNDER: bread Breakfast brunch slow cooker
