Slow-Cooker Cinnamon Crunch French Toast

Chatelaine | posted Tuesday, Dec 22nd, 2015

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Preparation time: 20 minutes
Total time: 6 hours, 20 minutes
Makes: 8 servings

Ingredients

• 6 eggs
• 1 1/2 cups milk
• 2/3 cup brown sugar, divided
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp salt
• 1 450-g store-bought egg-bread loaf, preferably challah, sliced 1 in. thick

Topping

• 2 cups cornflake cereal
• 1 tbsp butter, melted
• 1 tbsp brown sugar
• 1 tsp cinnamon

Optional toppings

• maple syrup
• sliced bananas
• berries

Directions

1. Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.
2. Beat eggs with milk, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl. Dip both sides of bread slices in egg mixture. Arrange a layer of dipped bread on the bottom of the insert, then sprinkle evenly with 3 tbsp sugar. Repeat with remaining bread and sugar. Pour any remaining egg mixture overtop. Cover and cook on low for 6 hours.
3. Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.
4. Place cereal in a medium bowl. Stir melted butter with 1 tbsp brown sugar and 1 tsp cinnamon in a small bowl, then drizzle over cereal and toss to coat. Sprinkle over French toast. Cut into 8 portions. Serve with maple syrup and fruit, if desired.

Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Roberto Caruso.