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Slow-Cooker Cinnamon French Toast

Slow-Cooker Cinnamon French Toast


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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 the 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 ⅓ 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.


Slow Cooker Cinnamon French Toast

Katie Sullivan Morford calls this make-ahead meal from her cookbook, "Rise & Shine," the perfect recipe to pull out when you have leftover bread. It can also be made ahead and stored in the refrigerator for up to three days and reheated as individual servings in the microwave.

  • 1 loaf of crusty bread (such as batard or levain, preferably whole grain)
  • 1/3 cup golden raisins
  • 4 eggs
  • 2 cups milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Greek yogurt, fresh fruit and/or maple syrup, for serving, if desired

Generously grease the inside of your slow cooker with vegetable 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 raisins over the top.

In a medium bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon until smooth. Pour egg mixture over bread cubes. Using a fork, press down firmly on bread cubes to soak them in the liquid a bit. Bread will bob back to the surface. Secure lid on slow cooker and dial heat to the high-heat setting. Cook 2 to 2 ½ hours, until egg is firm on top and bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.


Slow Cooker Cinnamon French Toast

Katie Sullivan Morford calls this make-ahead meal from her cookbook, "Rise & Shine," the perfect recipe to pull out when you have leftover bread. It can also be made ahead and stored in the refrigerator for up to three days and reheated as individual servings in the microwave.

  • 1 loaf of crusty bread (such as batard or levain, preferably whole grain)
  • 1/3 cup golden raisins
  • 4 eggs
  • 2 cups milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Greek yogurt, fresh fruit and/or maple syrup, for serving, if desired

Generously grease the inside of your slow cooker with vegetable 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 raisins over the top.

In a medium bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon until smooth. Pour egg mixture over bread cubes. Using a fork, press down firmly on bread cubes to soak them in the liquid a bit. Bread will bob back to the surface. Secure lid on slow cooker and dial heat to the high-heat setting. Cook 2 to 2 ½ hours, until egg is firm on top and bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.


Slow Cooker Cinnamon French Toast

Katie Sullivan Morford calls this make-ahead meal from her cookbook, "Rise & Shine," the perfect recipe to pull out when you have leftover bread. It can also be made ahead and stored in the refrigerator for up to three days and reheated as individual servings in the microwave.

  • 1 loaf of crusty bread (such as batard or levain, preferably whole grain)
  • 1/3 cup golden raisins
  • 4 eggs
  • 2 cups milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Greek yogurt, fresh fruit and/or maple syrup, for serving, if desired

Generously grease the inside of your slow cooker with vegetable 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 raisins over the top.

In a medium bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon until smooth. Pour egg mixture over bread cubes. Using a fork, press down firmly on bread cubes to soak them in the liquid a bit. Bread will bob back to the surface. Secure lid on slow cooker and dial heat to the high-heat setting. Cook 2 to 2 ½ hours, until egg is firm on top and bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.


Slow Cooker Cinnamon French Toast

Katie Sullivan Morford calls this make-ahead meal from her cookbook, "Rise & Shine," the perfect recipe to pull out when you have leftover bread. It can also be made ahead and stored in the refrigerator for up to three days and reheated as individual servings in the microwave.

  • 1 loaf of crusty bread (such as batard or levain, preferably whole grain)
  • 1/3 cup golden raisins
  • 4 eggs
  • 2 cups milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Greek yogurt, fresh fruit and/or maple syrup, for serving, if desired

Generously grease the inside of your slow cooker with vegetable 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 raisins over the top.

In a medium bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon until smooth. Pour egg mixture over bread cubes. Using a fork, press down firmly on bread cubes to soak them in the liquid a bit. Bread will bob back to the surface. Secure lid on slow cooker and dial heat to the high-heat setting. Cook 2 to 2 ½ hours, until egg is firm on top and bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.


Slow Cooker Cinnamon French Toast

Katie Sullivan Morford calls this make-ahead meal from her cookbook, "Rise & Shine," the perfect recipe to pull out when you have leftover bread. It can also be made ahead and stored in the refrigerator for up to three days and reheated as individual servings in the microwave.

  • 1 loaf of crusty bread (such as batard or levain, preferably whole grain)
  • 1/3 cup golden raisins
  • 4 eggs
  • 2 cups milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Greek yogurt, fresh fruit and/or maple syrup, for serving, if desired

Generously grease the inside of your slow cooker with vegetable 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 raisins over the top.

In a medium bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon until smooth. Pour egg mixture over bread cubes. Using a fork, press down firmly on bread cubes to soak them in the liquid a bit. Bread will bob back to the surface. Secure lid on slow cooker and dial heat to the high-heat setting. Cook 2 to 2 ½ hours, until egg is firm on top and bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.


Slow Cooker Cinnamon French Toast

Katie Sullivan Morford calls this make-ahead meal from her cookbook, "Rise & Shine," the perfect recipe to pull out when you have leftover bread. It can also be made ahead and stored in the refrigerator for up to three days and reheated as individual servings in the microwave.

  • 1 loaf of crusty bread (such as batard or levain, preferably whole grain)
  • 1/3 cup golden raisins
  • 4 eggs
  • 2 cups milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Greek yogurt, fresh fruit and/or maple syrup, for serving, if desired

Generously grease the inside of your slow cooker with vegetable 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 raisins over the top.

In a medium bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon until smooth. Pour egg mixture over bread cubes. Using a fork, press down firmly on bread cubes to soak them in the liquid a bit. Bread will bob back to the surface. Secure lid on slow cooker and dial heat to the high-heat setting. Cook 2 to 2 ½ hours, until egg is firm on top and bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.


Slow Cooker Cinnamon French Toast

Katie Sullivan Morford calls this make-ahead meal from her cookbook, "Rise & Shine," the perfect recipe to pull out when you have leftover bread. It can also be made ahead and stored in the refrigerator for up to three days and reheated as individual servings in the microwave.

  • 1 loaf of crusty bread (such as batard or levain, preferably whole grain)
  • 1/3 cup golden raisins
  • 4 eggs
  • 2 cups milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Greek yogurt, fresh fruit and/or maple syrup, for serving, if desired

Generously grease the inside of your slow cooker with vegetable 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 raisins over the top.

In a medium bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon until smooth. Pour egg mixture over bread cubes. Using a fork, press down firmly on bread cubes to soak them in the liquid a bit. Bread will bob back to the surface. Secure lid on slow cooker and dial heat to the high-heat setting. Cook 2 to 2 ½ hours, until egg is firm on top and bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.


Slow Cooker Cinnamon French Toast

Katie Sullivan Morford calls this make-ahead meal from her cookbook, "Rise & Shine," the perfect recipe to pull out when you have leftover bread. It can also be made ahead and stored in the refrigerator for up to three days and reheated as individual servings in the microwave.

  • 1 loaf of crusty bread (such as batard or levain, preferably whole grain)
  • 1/3 cup golden raisins
  • 4 eggs
  • 2 cups milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Greek yogurt, fresh fruit and/or maple syrup, for serving, if desired

Generously grease the inside of your slow cooker with vegetable 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 raisins over the top.

In a medium bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon until smooth. Pour egg mixture over bread cubes. Using a fork, press down firmly on bread cubes to soak them in the liquid a bit. Bread will bob back to the surface. Secure lid on slow cooker and dial heat to the high-heat setting. Cook 2 to 2 ½ hours, until egg is firm on top and bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.


Slow Cooker Cinnamon French Toast

Katie Sullivan Morford calls this make-ahead meal from her cookbook, "Rise & Shine," the perfect recipe to pull out when you have leftover bread. It can also be made ahead and stored in the refrigerator for up to three days and reheated as individual servings in the microwave.

  • 1 loaf of crusty bread (such as batard or levain, preferably whole grain)
  • 1/3 cup golden raisins
  • 4 eggs
  • 2 cups milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Greek yogurt, fresh fruit and/or maple syrup, for serving, if desired

Generously grease the inside of your slow cooker with vegetable 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 raisins over the top.

In a medium bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon until smooth. Pour egg mixture over bread cubes. Using a fork, press down firmly on bread cubes to soak them in the liquid a bit. Bread will bob back to the surface. Secure lid on slow cooker and dial heat to the high-heat setting. Cook 2 to 2 ½ hours, until egg is firm on top and bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.


Slow Cooker Cinnamon French Toast

Katie Sullivan Morford calls this make-ahead meal from her cookbook, "Rise & Shine," the perfect recipe to pull out when you have leftover bread. It can also be made ahead and stored in the refrigerator for up to three days and reheated as individual servings in the microwave.

  • 1 loaf of crusty bread (such as batard or levain, preferably whole grain)
  • 1/3 cup golden raisins
  • 4 eggs
  • 2 cups milk
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Greek yogurt, fresh fruit and/or maple syrup, for serving, if desired

Generously grease the inside of your slow cooker with vegetable 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 raisins over the top.

In a medium bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon until smooth. Pour egg mixture over bread cubes. Using a fork, press down firmly on bread cubes to soak them in the liquid a bit. Bread will bob back to the surface. Secure lid on slow cooker and dial heat to the high-heat setting. Cook 2 to 2 ½ hours, until egg is firm on top and bread is lightly crusty around the edges. Serve with yogurt, fruit and/or maple syrup.