October 30, 2015

Slow Cooker Banana Cinnamon French Toast

Slow Cooker Banana Cinnamon French Toast

We are getting into the cooler months around here which means hot breakfasts are becoming the norm again. Lately I’ve been on a french toast kick and have been having fun making this slow cooker version. It is super easy to prepare ahead of time and guarantees a delicious breakfast each morning.

The basic gist of this recipe is that a delicious challah bread pudding is prepared in a slow cooker and left to cook in low heat overnight. In the morning it is sliced up and served with fresh bananas and maple syrup. It honestly couldn’t be easier.

The key to making this basic recipe outstanding is using good quality ingredients. Use fresh eggs, fresh whole milk like my favorite from Horizon, and fresh spices. It honestly makes all the difference in the flavor. For example, using rich whole milk is perfect because it isn’t as heavy as cream, but it still produces the custardy flavor and texture we adore. I add the fruit after cooking because I like the way it tastes and adds more texture to the dish. If you don’t have bananas fresh sliced strawberries, or lightly stewed apples would also taste amazing.

As we get into the holidays keep this smart tasty breakfast recipe in your back pocket. The whole family will love it and you’ll get lots of credit! If you need more delicious meal ideas using Horizon check out their pages on Pinterest, Facebook, and Instagram!

Slow Cooker Banana Cinnamon French Toast
Buy these ingredients Powered by Popcart


  • ½ loaf day-old challah bread
  • 2 cups whole milk
  • 4 large eggs
  • 1 teaspoon almond extract
  • 5 teaspoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 pinch kosher salt
  • 4 bananas


  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. Slice into individual portions and place on plates. Slice the bananas into bite-size rounds and scatter them on top of the french toast. Serve warm with maple syrup.

(Disclosure: This is a sponsored conversation written by me on behalf of Horizon Organics. The opinions and text are all mine.)

Comments are closed.