Creme Brulee French Toast
December 14th, 2010 by Elise | Printer friendly version
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This french toast is definitely wonderful enough to enjoy over the holidays. It is also very easy to make. I recommend putting the ingredients together in the morning and then letting them spend the day in the refrigerator. When it’s time to go to bed, put it in your slow cooker so it will be ready to eat when you wake up. We love this recipe all year around!
328 calories; 12g protein; 57g carbohydrates; 8g fat; 74mg cholesterol; 439mg sodium; 2g fiber
Makes 4 servings
- 6 ounces of challah or similar sweet bread, cubed
- 2 cups milk
- 1/4 cup organic sugar
- 1 egg, plus one egg white
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 4 tablespoons caramel ice cream topping, warmed
- Cooking spray
- Add the milk, sugar, eggs, vanilla and salt to a bowl and whisk to combine. Set aside.
- Spray an oven safe baking dish that will fit inside the slow cooker (such as a souffle dish) with cooking spray. Add the cubed bread and then pour the egg mixture over it. Press the bread lightly with a spoon to ensure that it is completely moistened. Refrigerate for 4 to 24 hours.
- Remove the baking dish from the refrigerator and wrap it tightly with tin foil, using a piece of twine or string to secure the tin foil in place. Set the dish inside the slow cooker. Add enough water to the slow cooker to come about one inch up the side of the dish. Cover and cook for 7 hours.
- Slice into 4 servings and top each slice with a tablespoon of warm caramel topping.
Based on a recipe from Better Homes and Gardens