Slow cooker French toast recipe

 (Photo credit: Wikipedia)

If you are looking for a new-and easier-way to make French toast, try out this fun recipe for the Slow Cooker ! Not only is it delicious, you won't have to keep a vigil in front of your stove while it cooks! It won't be served in nice, neat slices, but who cares when it tastes this yummy?

SLOW COOKER FRENCH TOAST
Ingredients 

• 1 loaf of stale French or sourdough bread, cut into cubes
• 6 eggs 
• 2 cups whole milk or half and half
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon 

Topping 

• 1/4 cup softened butter
• 1/2 cup firmly packed brown sugar 
• 1 teaspoon cinnamon 
• 1/2 cup chopped pecans 
• Dash of nutmeg 

Instructions 
Whisk together eggs, milk, vanilla and cinnamon in a large bowl. Add the cubed bread to the bowl, cover and refrigerate overnight. When you are ready to make the French toast, spray the inside of your slow cooker liberally with non-stick cooking spray. Pour in the bread mixture. In a small bowl, combine all of the ingredients for the topping. Sprinkle on top of the bread mixture. Cover and cook on low for four hours. It can also be cooked on high for two if you are in a rush. When ready to serve, turn off the slow cooker and remove the lid. Allow to sit for 10-15 minutes before serving. Top with butter, syrup, fresh fruit, etc as desired and enjoy!

Crock pot blueberry French toast recipe

Photo credit: Wikipedia

If you're looking for something new to try for breakfast, this recipe is almost a guaranteed winner! This would make a great holiday brunch.

CROCK POT BLUEBERRY FRENCH TOAST

• 5 eggs
• 1 1/2 cups whole milk or heavy cream
• 1 teaspoon vanilla
• 1 cup lightly packed brown sugar 
• 1 teaspoon cinnamon 
• 1/4 teaspoon nutmeg
• 1/4 cup melted butter 
• 12 slices stale sourdough or challah bread
• 2 cups blueberries 

Directions

In a large bowl, whisk together eggs, milk and vanilla. Set aside. Combine brown sugar, cinnamon and butter in a bowl, making sure to combine well. Sprinkle 1/3 of the mixture in the bottom of a well greased 5 quart crock pot. Place six slices of bread on top of the mixture and top with another third of the sugar mixture and half of the berries. Repeat the layers a second time. Pour egg mixture over the contents of the crock pot, cover and refrigerate overnight. When ready to cook, place the crock in the slow cooker and cook on low for three to four hours, until the eggs have set and turned golden. Serve with your choice of whipped cream, fruit topping, syrup or powdered sugar.