"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
Recipe 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
- 1 loaf of crusty bread (such as levain or batard, preferably whole grain)
- 1/3 Cup golden raisins
- 4 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
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.