Crockpot Creme Brulee French Toast

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READY IN: 8hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces challah bread (about 9 cups) or 12 ounces Hawaiian bread, cut into 1-inch cubes (about 9 cups)
  • 4
    cups milk
  • 12
    cup sugar
  • 1
    teaspoon vanilla
  • 14
    teaspoon salt
  • caramel ice cream topping, warmed
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DIRECTIONS

  • 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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