Slow-Cooker French Toast
For crumb topping:
1/4 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
4 tablespoons butter, chilled and cut into cubes
For French toast:
1 (20-ounce) loaf challah, sliced
2 cups milk
Zest of 1 lemon
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup blueberries
2 tablespoons powdered sugar
1/4 cup chopped toasted pecans, optional
- Make the crumb topping: Combine the flour, sugar, and cinnamon in a small bowl. Add the cold butter, toss to coat, and then use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs; set aside.
- Lightly coat the inside of a 5- or 6-quart slow cooker with nonstick spray. Cut the challah slices in half crosswise; arrange them in the slow cooker in several layers, overlapping slightly.
- In a large glass measuring cup or small bowl, whisk together the milk, eggs, lemon zest, vanilla, cinnamon, and nutmeg. Pour the batter evenly over the bread slices.
- Sprinkle the crumb topping over the bread slices. Top with the blueberries.
- Cover and cook the French toast on low heat for 3 hours or on high for 1 1/2 hours, until a knife comes out clean.
- Serve immediately, sprinkled with powdered sugar and pecans, if desired.
My notes: This dish tasted great, but I didn’t love the texture of the French toast. I might experiment with types of bread or cooking time to see if I could get a firmer textures.