Creme Brulee French Toast

  • Makes: 12 servings
  • Prep: 15 mins
  • Chill: 4 hrs
  • Cook: 7 hrs to 8 hrs (low)
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Creme Brulee French Toast
Ingredients
 
Disposable slow cooker liner
12
ounces challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
4
cups milk
1/2
cup sugar
3
eggs or 3/4 cup refrigerated or frozen egg product, thawed
1
teaspoon vanilla
1/4
teaspoon salt
 
Caramel ice cream topping, warmed
Directions
  1. Line a 3-1/2- or 4-quart slow cooker with a disposable slow cooker liner. Place bread cubes in prepared slow cooker.
  2. In a large mixing bowl whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. 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.
  3. 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 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.
Nutrition Facts (Creme Brulee French Toast)
    Per serving:
  • 231 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 33 mg chol.,
  • 287 mg sodium,
  • 39 g carb.,
  • 1 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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