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
323
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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
7g
12%
Sugar
21g
N/A
Saturated Fat
3g
15%
Cholesterol
115mg
38%
Protein
13g
27%
Carbs
51g
17%
Vitamin A
83µg
9%
Vitamin B12
0.6µg
10.4%
Vitamin B6
0.2mg
8.8%
Vitamin C
0.4mg
0.7%
Vitamin D
2µg
N/A
Vitamin E
0.5mg
2.5%
Vitamin K
4µg
5%
Calcium
215mg
22%
Fiber
3g
12%
Folate (food)
59µg
N/A
Folate equivalent (total)
81µg
20%
Folic acid
13µg
N/A
Iron
3mg
16%
Magnesium
46mg
12%
Monounsaturated
2g
N/A
Niacin (B3)
4mg
19%
Phosphorus
230mg
33%
Polyunsaturated
2g
N/A
Potassium
351mg
10%
Riboflavin (B2)
0.6mg
36.1%
Sodium
403mg
17%
Sugars, added
8g
N/A
Thiamin (B1)
0.3mg
21.6%
Zinc
2mg
11%

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