January 17, 2012

Slow Cooker Week: Vanilla Bean & Almond French Toast {Powernap}

Crock Pot French Toast | The Naptime Chef Slow Cooker Challenge Week!: Don’t forget it is Naptime Chef & Small Kitchen College Sl0w Cooker Challenge week. Come over to see our amazing sponsors and for your chance to win a brand-new slow cooker!

When I first began thinking about The Naptime Chef & Small Kitchen College Slow Cooker Challenge I knew I wanted to experiment with all kinds of dishes. I slow cook stews and lasagnas all the time, but for this week I wanted to tackle a few less commonly slow cooked meals. Breakfast seemed like a good place to start so my first step was to remake my favorite Overnight French Toast casserole for the slow cooker.

Slow Cooker French Toast | The Naptime Chef

After my daughter was asleep for the night I played the role of bedtime chef and whipped up a yummy egg mixture full of fresh vanilla beans and almond extract and poured it over slices of slightly stale challah. Except, instead of doing this in a baking dish and leaving it overnight, I placed the challah in the slow cooker insert. Then, I set it on low heat and let it bake for eight solid hours. I’ll admit, I was a little worried it would overcook, but it didn’t! By 7:00am the next morning we had a piping hot french toast casserole all set for breakfast. The bread was puffed up and the flavorful egg mixture had been completely absorbed. I’ve always thought the method of baking a casserole first thing in the morning was hands down the easiest way to serve French toast. But the slow-cooking method may be even easier than that!


Entry Requirements to Win a Breville Slow Cooker:

1. Visit this Slow Cooker Challenge post to read the simple requirements for entering the contest.

Disclosure: This gift was generously donated by the kind people at BigKitchen.com.


 Slow Cooker Vanilla Bean & Almond French Toast


1 loaf day-old challah bread
2 cups heavy cream
2 cups whole milk
8 large eggs
1 teaspoon almond extract
1 vanilla bean, beans only
5 teaspoons granulated sugar
1 teaspoon ground cinnamon
1 pinch kosher salt


1. Lightly coat the inside of the slow-cooker insert with cooking spray. Slice the challah into ½-inch slices and arrange them, overlapping, in the slow-cooker.

2. In a large bowl whisk together the rest of the ingredients until very well blended, then pour over the challah in the slow cooker. Push the bread down so that it is completely submerged. It will spring up, but that is ok. Place the cover on the slow-cooker and set the heat to low and cook for 8 hours. (I turned it on at 11pm so it was ready at a good time the next morning).

3. In the morning allow the French toast to cool slightly, then cut and serve!

Naptime Notes

Naptime Recipe Serving ideas

We served this exceptionally vanilla-y toast with a drizzle of fresh maple syrup, but it would also be great with berries or applesauce.

Naptime Stopwatch

10 minutes prep time, 8 hours slow-cook time

Naptime Reviews

A huge hit with the family, this might be our new favorite method for french toast!