I started with doing extensive research on the various recipes for CPFT on the Internet. Some sounded like they had way too much egg and others way too much brown sugar. Most said to pour the milk/egg mixture over each layer of bread, but I knew dipping each slice made more sense for me. I envisioned either having spots of dry bread or running out of batter before I reached the last layer.
I have a small and large crock pot and wanted to see if it would bake up the same. Some day my sons will all be grown and gone; would the small pot be enough for just me and the hubs?
4 cups milk
2 liberal tsps. cinnamon
2 capfuls vanilla
Butter (for greasing the crock pot)
1 whole loaf white bread
Syrup (optional, but I highly recommend it )
Powdered Sugar (optional to dust cooked FT)
Extra Butter (optional – for spreading over the cooked FT if you’re a butter freak like me)
Whisk first 5 ingredients together in a bowl big enough to hold the mess without it sloshing over the sides. Pull the crock right up next to the bowl, unless you don’t mind stringing the batter across your counter.
Quickly dip each slice of bread into the batter and start layering in the large crock. Any batter you have left, pour over the whole thing. (At this point, I reserved that extra liquid, dipped 5 more slices from another loaf and stacked them in the small crock.)
Put the lid on and turn to low for 6 hours. The bread will expand as it cooks so don’t be alarmed when it looks like it’s going to push the lid off. At the end of the cooking time, take the lid off and turn to high for another 1/2 hour or so, until the top is dried out, but the center is solid and set – not too dry, but not too gooey.
Have you ever tried to make Crock Pot French Toast? I’d like to know what recipe you used and how it turned out. If you haven’t made it, do you think you’ll give it a try?
Happy eating, y’all! Lis’Anne