Easy Crock Pot French Toast - B is for Breakfast

Who here is a morning person?  Good for you.  Now pass me the coffee.

I am NOT a morning person.  Given the choice between just about anything else and sleep, sleep will win. But breakfast is the most important meal of the day, so it means I really should try to get up a few minutes earlier and make something for everyone.  Enter the crock pot!  I can have my sleep and eat breakfast, too!  This is a very, very easy french toast recipe to make in the crock pot...fill the crock, set it on low, and wake up to breakfast ready for you. 

Like most of our recipes here at Adventures with Jude, it has been adjusted for our allergies.  You can substitute regular cow's milk or another alternative milk for the coconut milk, and gluten-free bread for the regular wheat bread.  The only thing I have not been able to substitute are the eggs, because then the custard doesn't set properly and you just have soggy bread.  This recipe serves 8 -- well, 8 normal people.  If you have teen or tween boys...you might want to invest in a second crock pot.

Ingredients:

2 Tbsp margarine
6 eggs
2 1/2 c vanilla coconut milk*
1 tsp cinnamon extract
1/2 tsp ground nutmeg
18 slices bread










Grease a 6-qt slow cooker with the margarine. This is really, really important. Once I made this and forgot this step - I was already half asleep.  Everything stuck like glue and it took a full day of soaking and scrubbing to get the crock clean.

(If you're squeamish about touching butter, cover your hand with a plastic bag.)

Mix together the eggs, milk, and spices.

*if using unflavored/unsweetened milk or milk substitute, 

add 2 Tbsp sugar and 1 tsp vanilla to the mix.  

If you're using fresh nutmeg, you want about 10-12 passes on microplane grater.

Place a layer of bread - about 3 slices - in the crockpot.

Pour 1/3 cup of the egg mixture over it to moisten.  Add another layer of bread, turning the pieces so that the seams and gaps are covered.  Top with 1/3 cup egg mixture. Repeat until you have six layers.

Top the bread with the remaining egg mixture.

Cover and set on low for 8 hours.  If it's a little longer, it will be ok. This batch went into the pot at 9 pm and was eaten around 7 the next morning. 


Remove cover as you stumble to the coffeepot.  Leave it off for about 5 minutes, for the top to crisp up a bit.

Cut into wedges.

Serve with maple syrup and/or fruit.

And, of course...

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