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- Plastic 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
1. Line a 3-1/2- or 4-quart slow cooker with a plastic 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 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 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. Makes 12 servings.
- Servings Per Recipe 12,
- cal. (kcal) 231,
- Fat, total (g) 5,
- chol. (mg) 33,
- sat. fat (g) 2,
- carb. (g) 39,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 29,
- pro. (g) 7,
- vit. A (IU) 534,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 287,
- Potassium (mg) 195,
- calcium (mg) 121,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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