Crockpot French Toast
Throw in the pot, go to bed, and wake up to breakfast a fluffy, bread pudding-souffle like breakfast. Serve with warm syrup
Throw in the pot, go to bed, and wake up to breakfast a fluffy, bread pudding-souffle like breakfast. Serve with warm syrup
- Carbohydrate 22.588916858418 g
- Cholesterol 192.52000000541 mg
- Fat 6.46702738224025 g
- Fiber 0.901095492279865 g
- Protein 11.4807920016864 g
- Saturated Fat 2.50967697989085 g
- Serving Size 1 1 Serving (155g)
- Sodium 276.88760708976 mg
- Sugar 21.6878213661381 g
- Trans Fat 0.855886374626427 g
- Calories 196 calories
Step-by-step
- Break up bread in half pieces; place in crockpot if you are using a soft bread, keep aside if you are using a hardier or more stale bread.
- Combine eggs, millk, cinnamon, light brown sugar, and vanilla.
- Pour over soft bread. If you are using a hardier or more stale bread, dunk pieces individually and layer them.
- Set crockpot to lowest setting. Cook for at least 6 hours.
- Remove the lid in the morning; about 15 minutes before serving and it will brown and toast.
- Spoon out and serve with your choice of breakfast toppings.
Setting the slow cooker to its lowest heat setting for a full six hours transforms standard breakfast ingredients into a custardy, bread-pudding texture that relies entirely on long, gentle protein coagulation rather than rapid baking. When utilizing dense loaves like day-old French bread instead of soft sandwich varieties, individual dunking ensures the liquid penetrates the crumb evenly without turning the exterior into mush.
Achieving the Ideal Crust
Removing the slow cooker lid approximately fifteen minutes before serving allows trapped steam to escape so the surface can finally brown and firm up. Leaving the lid closed during this final window prevents moisture evaporation, which ruins the contrast between the tender interior and the toasted top.
- If the edges darken too quickly, verify that your appliance's low setting is not running too hot.
- Ensure the bread is truly dry or day-old; excessively fresh commercial loaves absorb too much liquid and disintegrate into paste.
