French Toast Bread Pudding
Oh, this just HAD to happen, once I decided to see if it was even possible as a recipe!
I basically followed the recipe I found over at Chew Nibble Nosh. They adapted one based on something published by America's Test Kitchen, so I figured it had to be good, right?
Slow Cooker French Toast Casserole
I made a few minor adjustments, so I've put together what I did below.
Prep time: 40 mins
Cook time: 2 hours (maybe a little longer)
Total time: 2 hours 40 mins
Serves: 8-10
Ingredients
* Nonstick cooking spray
* 1 (16 oz.) loaf supermarket French or Italian bread (Not a loaf with a thick crust), cut into 1-inch cubes (about 16 cups)
* 2½ cups whole milk
* 7 large eggs
* 1 cup heavy cream
* ⅓ cup sugar
* 2 tsp. vanilla
* 1 tsp ground cinnamon
(I skipped the candied nut topping)
Instructions
1. Coat your slow cooker with nonstick spray.
2. Adjust the rack in your oven to the middle position, and preheat the oven to 225*F.
3. Spread the bread cubes out onto a large cookie sheet, and bake, stirring occasionally, for 40 minutes, until the bread is crisp and dried out.
4. Pour the bread cubes into the prepared slow cooker.
5. Whisk together the milk, eggs, cream, sugar, vanilla and cinnamon. Pour the egg mixture over the bread in the slow cooker and push down the bread a bit so it can soak in the egg.
6. Cover, and cook until the center of the casserole is set, about 4 hours on LOW.
7. Remove the top from the slow cooker, turn off the heat, and allow to cool for 15-20 minutes.
8. Serve with maple syrup.
9. ENJOY!
I basically followed the recipe I found over at Chew Nibble Nosh. They adapted one based on something published by America's Test Kitchen, so I figured it had to be good, right?
Slow Cooker French Toast Casserole
I made a few minor adjustments, so I've put together what I did below.
Prep time: 40 mins
Cook time: 2 hours (maybe a little longer)
Total time: 2 hours 40 mins
Serves: 8-10
Ingredients
* Nonstick cooking spray
* 1 (16 oz.) loaf supermarket French or Italian bread (Not a loaf with a thick crust), cut into 1-inch cubes (about 16 cups)
* 2½ cups whole milk
* 7 large eggs
* 1 cup heavy cream
* ⅓ cup sugar
* 2 tsp. vanilla
* 1 tsp ground cinnamon
(I skipped the candied nut topping)
Instructions
1. Coat your slow cooker with nonstick spray.
2. Adjust the rack in your oven to the middle position, and preheat the oven to 225*F.
3. Spread the bread cubes out onto a large cookie sheet, and bake, stirring occasionally, for 40 minutes, until the bread is crisp and dried out.
4. Pour the bread cubes into the prepared slow cooker.
5. Whisk together the milk, eggs, cream, sugar, vanilla and cinnamon. Pour the egg mixture over the bread in the slow cooker and push down the bread a bit so it can soak in the egg.
6. Cover, and cook until the center of the casserole is set, about 4 hours on LOW.
7. Remove the top from the slow cooker, turn off the heat, and allow to cool for 15-20 minutes.
8. Serve with maple syrup.
9. ENJOY!