Sweet, rich, and really decadent, this Slow Cooker Crème Brûlée French Toast couldn’t be easier to make. Put the dish together then let the slow cooker work its magic. Breakfast is ready when you are. The caramel seeping into the vanilla scented bread is yummy.
Note that this French toast is more like a bread pudding than the classic toast dish or a crisp topped crème brûlée. Most of the negative comments I have seen on other blogs centered around the dish being “soggy”. It’s important to know how hot your cooker runs. I turned mine off after only 3 hours and the custard was already set and the sides beginning to brown. The original recipe calls for a low cooking time of 7 to 8 hours which I adjusted in the directions below.
12 ounces (about 9 cups) challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (I used a dense cinnamon swirl loaf)
4 cups milk
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Caramel ice cream topping, warmed
1. Grease a slow cooker and add the bread cubes.
2. 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.
3. Remove from refrigerator. Cover and cook on low-heat setting for 3 to 6 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes.
4. Slice French toast or spoon it into serving dishes. Drizzle with caramel topping.
Recipe slightly adapted from Better Homes And Gardens
We’re going to ease into Monday with this super easy on the ears song by London-based Tramplord. “Goodbye Stations” has that sweet, sad, twee sound that makes a cold, dreary, grey day feel better by the minute.