This is another Twitter recipe. Better Homes & Gardens posted a link to this recipe, and I thought it sounded perfect for breakfast. I don’t like to make breakfast. I don’t like to get up early and cook; I like to sleep too much. This recipe was the perfect breakfast recipe since I didn’t have to wake up early to fix it! I mixed it up the day before and then just threw it in the crockpot before we went to bed. I love fix it and forget it recipes! We thought this was more like a bread pudding than french toast. We both really enjoyed it, especially the caramel topping! We will be topping all our french toast with caramel from now on!
Creme Brulee French Toast
12 ounces challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
4 cups milk
1/2 cup sugar
3 eggs, or 3/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/4 teaspoon salt
Caramel ice cream topping, warmed
Place bread cubes in prepared slow cooker. In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours. Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.