Slow-Cooker Cinnamon French Toast Recipe
Serves 4 to 6
Generously grease the inside of your slow cooker with oil.
Cut the bread into 1-inch cubes, enough to make 5 cups, gently packed. Store leftover bread for another use. Put the cubed bread into the slow cooker. Sprinkle the raisins over top.
In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla and cinnamon until smooth.
Pour the egg mixture over the bread cubes. Using a fork, press down firmly on the bread cubes to soak them in the liquid a bit. The bread will bob back to the surface.
Secure the lid and dial the slow cooker to the high-heat setting. Cook for 2 to 2 1/2 hours, until the egg is firm on the top and the bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.
Boost It: Add 1/3 cup chopped hazelnuts, or other favorite nuts, when you add the raisins.
Make Ahead: This can be made ahead of time, covered and stored in the refrigerator, where it will keep for up to 3 days. To serve, spoon individual servings onto plates and reheat in the microwave.
From Rise & Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. RoostBooks.com.