Try this Crockpot French Toast Recipe.
- Carbohydrate 597.146847513673 g
- Cholesterol 336.138024145074 mg
- Fat 163.64747895386 g
- Fiber 17.4915604158761 g
- Protein 94.326243601464 g
- Saturated Fat 78.8749670997162 g
- Serving Size 1 1 recipe (2309g)
- Sodium 5342.40233462511 mg
- Sugar 579.655287097797 g
- Trans Fat 11.3874701419972 g
- Calories 4138 calories
Step-by-step
- Cut bread into roughly ½" thick slices.
- Mix together all topping ingredients in a small bowl and set aside.
- Spray the inside of your 6 qt. crock with non-stick spray.
- In another bowl beat together eggs, milk, cinnamon and sugar and set aside.
- Place a layer of bread into your slow cooker. Then top with a layer of topping.
- Repeat for remaining layers.
- Pour egg mixture over the bread.
- Cook for 4 hours on low.
Warm cinnamon and toasted pecans rise from the slow cooker as the egg custard sets against the crust of the bread, yielding a custardy interior with a lightly caramelized top. Achieving this texture relies entirely on cutting the French bread into uniform three-quarter-inch slices. Slices cut too thin will dissolve into porridge under the weight of the dairy, while pieces exceeding one inch will fail to absorb enough liquid during the assembly process.
Whisking the eight eggs thoroughly with the two cups of milk prevents pockets of plain white from coagulating separately during the four hours of low heat. Brown sugar adds molasses notes that regular white sugar lacks, though dark brown sugar can be swapped at a one-to-one ratio for a more pronounced caramel flavor. Distributing the butter and pecans in alternating layers guarantees that the fat renders evenly throughout the loaf rather than pooling at the base of the insert.
A six-quart slow cooker provides the ideal surface area for layering, but ceramic inserts vary widely in their heating elements and hot spots. Lining the basin with parchment paper or thoroughly coating the ceramic with neutral baking spray prevents the sticky sugar-and-butter mixture from cementing to the walls during the prolonged cooking cycle. If your specific slow cooker runs hot, check the edges at the three-hour mark to prevent over-browning of the bottom crust.
Leftovers should be cooled completely and refrigerated within two hours inside an airtight container for up to three days. Reheating individual portions in a hot skillet with a pat of butter restores the crisp exterior texture lost during refrigeration, whereas microwaving will soften the crust entirely. Professional kitchens rely on this method to hold breakfast items safely without sacrificing structural integrity.
