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Creme Brulee French Toast

Makes: 12 servings
Prep 15 mins Chill 4 hrs to 24 hrs Cook 7 hrs to 8 hrs  (low) Stand 30 mins
Creme Brulee French Toast
Ingredients
  •  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
Directions

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.

Nutrition Facts (Creme Brulee French Toast)
  • 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 (g) 44,
  • Cobalamin (Vit. B12) (g) 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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