Slow cookers can be used all year round, but I mostly take mine out in the fall. It’s the busiest season! We usually have lots of people at our house over the holidays, which is when I turn to this tool to help make French toast for breakfast. I prepare everything the evening before and it cooks all night long so it is ready for morning. Imagine the delicious smells you wake up to!
I like to celebrate the flavors of the season by adding loads of apples and apple pie spice to our French toast. It tastes like your favorite apple pie dessert with loads of warm spices and scents. I serve up big slices and drizzle them with maple syrup. It gets the whole morning off to a great start, and is a perfect way to welcome the season.
Crock-Pot Apple Cinnamon French Toast
Makes: 6 to 8 servings
- Vegetable oil
- 1 loaf challah bread, slightly stale and sliced into 1-inch thick pieces
- 3 apples, like gala or pink lady, peeled, cored, and thinly sliced
- 6 large eggs
- 1 cup whole milk
- 1 cup cream
- 1/2 teaspoon kosher salt
- 1/4 cup packed light brown sugar, divided
- 2 teaspoons ground cinnamon
- Lightly oil the insider of the slow cooker. Place the bread slices in the slow cooker, layering them in an overlapping pattern. Layer the apple slices evenly on top of the bread.
- In a large bowl whisk the eggs, milk, cream, salt, brown sugar, and cinnamon until smooth and a little frothy. Then, pour it carefully over the bread and apples. Use a wooden spoon to carefully push down the apples and bread to make sure they are completely submerged. It is okay if they pop back up a little.
- Turn the slow cooker on low and cover it with a lid. Cook for 6-8 hours. Allow to cool for 20 minutes before slicing the French toast and serving.
- Serve drizzled with maple syrup, if desired.