Slow Cooker Cinnamon French Toast
"I got the idea for doing French toast in the slow cooker from my friends Jane and Meg, the brains behind the blog The Zen of Slow Cooking. It’s a perfect recipe to pull out when you have bits and bobs of leftover bread that need to find a home. Unless you’re up at the crack of dawn, though, make it a day ahead to stow in the fridge. The kids can spoon it onto plates in the morning and warm it in the microwave. A generous spoonful of Greek yogurt and a drizzle of maple syrup are the perfect finishing touches."-Katie Sullivan MorfordRecipe excerpted from Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
slow cooker
pescatarian
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 eggs
- 1/4 cup pure maple syrup
- 2 cup milk
- 1/3 cup golden raisins
- 1 loaf of crusty bread (such as levain or batard preferably whole grain)
- greek yogurt fresh fruit, and/or maple syrup, for serving
- Carbohydrate 20.6331177889968 g
- Cholesterol 11.2666666734295 mg
- Fat 3.38018222446735 g
- Fiber 0.552322216020653 g
- Protein 5.56996000252558 g
- Saturated Fat 1.95662222349898 g
- Serving Size 1 1 Serving (180g)
- Sodium 119.663000028283 mg
- Sugar 20.0807955729761 g
- Trans Fat 0.354405778049321 g
- Calories 132 calories
Generously grease the inside of your slow cooker with oil.Cut the bread into 1-inch cubes, enough to make 5 cups, gently packed. Store leftover bread for another use. Put the cubed bread into the slow cooker. Sprinkle the raisins over the top.In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla, and cinnamon until smooth.Pour the egg mixture over the bread cubes. Using a fork, press down firmly on the bread cubes to soak them in the liquid a bit. The bread will bob back to the surface.Secure the lid and dial the slow cooker to the high-heat setting. Cook for 2 to 2 1/2 hours, until the egg is firm on the top and the bread is lightly crusty around the edges. Serve with yogurt, fruit, and/or maple syrup.
