We know we sound like a broken record, but we really are shocked by how many things our slow cooker can make…and absolutely deliciously, we might add. If you weren’t hooked already, let us tell you about this knock-out caramel pecan french toast we made the other day.
This one’s for the books, folks. We prepped it the night before to let the challah bread really soak in all the yummy flavors we threw in there, then just put it in the slow cooker and cooked it for 1 1/2 hours. That was it! We had guests over and this was the perfect thing for everyone to wake up to; it was devoured in minutes! If you like when people are happy and applauding your prowess in the kitchen, this is the meal to make – you don’t even have to tell anyone how easy it is!
Slow Cooker French Toast
- 1 loaf challah bread, torn into strips or cubed (older bread works better in this recipe)
- 1 3/4 cups half-and-half
- 1 cup pecans, roughly chopped
- 4 eggs
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- caramel sauce (store-bought or homemade)
- Combine butter and brown sugar in food processor and pulse together until mixture is the consistency of small pebbles.
- Toss chopped pecans in sugar butter and set aside.
- In a large bowl, whisk half-and-half and eggs together until combined, then stir in vanilla extract, cinnamon, nutmeg and sea salt.
- Submerge bread strips in liquid and carefully stir so everything is coated completely. Note: if preparing ahead of time, cover and refrigerate for at least 4 hours, or overnight.
- Grease slow cooker with butter or non-stick spray and transfer bread (which should have absorbed all liquid) into slow cooker insert.
- Sprinkle your butter and sugar coated pecans over the top of the bread mixture and cook on LOW for 3 hours (or on HIGH for 1 1/2), stirring occasionally, or until mixture is bubbly and bread is cooked through and golden brown.
- Transfer to plates, drizzle with caramel sauce, and serve hot.
Recipe adapted from My Favorite Things