Crockpot Creme Brulee French Toast - cooking recipe

Ingredients
    12 ounces challah bread (about 9 cups) or 12 ounces Hawaiian bread, cut into 1-inch cubes (about 9 cups)
    4 cups milk
    1/2 cup sugar
    3 eggs
    1 teaspoon vanilla
    1/4 teaspoon salt
    caramel ice cream topping, warmed
Preparation
    Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.
    In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.
    Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping.

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