Wednesday, October 16, 2013

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.

crock pot french toast

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.  

nutmeg grater

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...
Coffee - a civilized drink. Thomas Jefferson




Want to know what else is cooking?
Subscribe below to get new posts delivered directly to your inbox.

Enter your email address:


Delivered by FeedBurner

Sharing at:




©2012- 2013 Adventures with Jude. All rights reserved. All text, photographs, artwork, and other content may not be reproduced or transmitted in any form without the written consent of the author. http://adventureswithjude.com

4 comments:

  1. Adrienne Z. MilliganOctober 17, 2013 at 5:47 PM

    This looks so yummy! I have a teen and a 9 yr old - plus two toddlers - all boys. Between them, my husband, and myself....I certainly hope 18 slices of gluten-free bread is enough. :) Thank you for posting.

    ReplyDelete
  2. Okay so this looks delicious!!!! I have a feeling I would forget to grease the crockpot - that's just my luck! My family will LOVE this recipe hoping to make it soon.

    ReplyDelete
  3. There are 4 eggs in the house and 15 slices of bread including the bagel thins. Thanks for the breakfast plan!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover