Tuesday, November 2, 2010

Creme Brulee French Toast (in Slow Cooker)

Use one of these liners in your slow cooker before you add your ingredients - clean up will be so much easier.

12 oz challh cut into 1-inch cubes
4 cups milk
1/2 cup sugar
3 eggs
1 tsp vanilla
1/4 tsp salt
Caramel ice cream topping (warmed)

Add bread to the slow cooker (prepared with liner). 

Whisk milk, sugar, eggs, vanilla, and salt.  Pour mixture over bread cubes.  Press bread lightly with the 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 and allow to stand for 30 minutes. 

Carefully lift 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.  Makes 12 servings.

No comments:

Post a Comment