Creme Brulee French Toast

Creme Brulee French Toast

  • Servings: 12
  • Course: Dessert

French toast from a slow cooker? It's true! Start cooking early for a brunch and place this classic favorite in your slow cooker so it cooks without your attention. When holidays or special dinners require more oven space than you have, use your slow cooker. The slow cooker liner is an especially handy addition when cooking sticky foods like this delightful French toast. The slow cooker liner saves you time at end-of-party cleaning. Just toss the liner once the slow cooker cools and all of the food has been removed.

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Ingredients

  • 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
  • Disposable slow cooker liner

Directions

Step 1

Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Place bread cubes in prepared slow cooker.

Step 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.

Step 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 the slow cooker and 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.

Back to top

Loading

Back to top