Slow-Cooker Cinnamon Crunch French Toast
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
- Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.
- 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.
- Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.
- 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.
Tags: brunch, cinnamon crunch, french toast, slow cooker
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