Slow Cooker Cinnamon French Toast

From cookbook 'Rise and Shine' by Katie Sullivan Morford
Erin Scott

Erin Scott

"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 Morford

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. Click here to purchase your own copy. 

6
Servings
88
Calories Per Serving
Deliver Ingredients

Ingredients

  • loaf of crusty bread (such as levain or batard, preferably whole grain)
  • 1/3  Cup  golden raisins
  • eggs
  • 2  Cups  milk
  • 1/4  Cup  pure maple syrup
  • 1  Teaspoon  vanilla extract
  • 1  Teaspoon  ground cinnamon
  • Greek yogurt, fresh fruit, and/or maple syrup, for serving

Directions

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.

Boost It: Add ⅓ cup chopped hazelnuts or other favorite nuts when you add the raisins.

Make Ahead: This can be made ahead of time, covered, and stored in the refrigerator, where it will keep for up to 3 days. To serve, spoon individual servings onto plates and reheat in the microwave.

Nutritional Facts

Total Fat
1g
1%
Sugar
12g
13%
Cholesterol
3mg
1%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin A, RAE
39µg
6%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
100mg
10%
Choline, total
1mg
0%
Folate, total
4µg
1%
Magnesium, Mg
15mg
5%
Phosphorus, P
81mg
12%
Selenium, Se
2µg
4%
Sodium, Na
37mg
2%
Vitamin D (D2 + D3)
1µg
7%
Water
65g
2%