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!

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