• Crock Pot Plastic Liner
  • 12 oz.challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
  • 4 c. milk
  • 1/2 c. sugar
  • 3 eggs, or 3/4 cup refrigerated or frozen egg product, thawed
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • Caramel ice cream topping, warmed



Crock Pot Creme Brulee French Toast is as much a dessert as it is a breakfast!

1. Line a 3-1/2 or 4-quart crock pot with a plastic crock pot liner.

2. Place bread cubes in prepared crock pot.

3. In a mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt.

4. Pour over bread cubes in crock. Press bread lightly with back of a large spoon to moisten bread completely.

5. Cover and chill in the refrigerator for 4 to 24 hours.

6. Remove from the refrigerator.

7. Cover. Cook on low for 7 to 8 hours or until a knife inserted in the center comes out clean.

8. Turn off crock. Let stand for 30 minutes. Carefully lift plastic liner from crock, using a plate to transfer the French toast to a cutting board.

NOTE: If desired, slice French toast to serve or spoon it into serving dishes. Can top with ice cream topping.

Happy Crocking!

For more recipes, get our eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking + Recipes from the Crock Pot Girl.”

Love,
Crock Pot Girl

Crock Pot Creme Brulee French Toast - Nutrition

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