Rating: 3 stars
62 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 17
Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
chill:
4 hrs
cook:
7 hrs
stand:
30 mins
total:
11 hrs 45 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.

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  • 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.

  • 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

231 calories; fat 5g; cholesterol 33mg; saturated fat 2g; carbohydrates 39g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 29g; protein 7g; vitamin a 534.5IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 44.4mcg; vitamin b12 0.8mcg; sodium 287mg; potassium 195mg; calcium 121.2mg; iron 1.1mg.
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