The great thing about a slow cooker french toast is you can throw it in early and it cooks while you get anything else you are having ready. I put mine in, cleaned up the house a bit, took a shower and then fried some bacon. Meanwhile it cooked on low in my Crock Pot.
Ingredients:
For French Toast:
Cooking spray
1 loaf of French bread
2 cups of cream
6 eggs
1 small can of pumpkin puree
1/4 cup brown sugar
2 tsp of pumpkin pie spice
1/2 tsp of ground cinnamon
For streusel topping:
1/2 cup of flour
1/4 cup brown sugar
4T of butter (1/2 a stick)
1/2 tsp of ground cinnamon
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| Topping, just needs butter |
Cooking equipment:
Large slow cooker, I use a 6qt oval Crock Pot
Pastry blender (or large fork)
Directions:
Tear or cut bread into 1 inch pieces. Mix eggs, cream, pumpkin puree and spices, with a whisk ensuring that eggs are beaten and well-incorporated. Spray slow cooker crock with cooking spray and add bread pieces, covering them thoroughly with liquid and spice mixture. Stir until all bread pieces are lightly coated. Refrigerate in crock for at least 4 hours and up to overnight.
Shortly before you begin cooking, you need to prep your streusel topping. I don't suggest doing this the night before but it's pretty quick in the morning, it takes maybe 10 minutes. The butter needs to be close to room temperature, I microwave mine for about 30 seconds to achieve this. When your butter is warmed, add all streusel ingredients to a small mixing bowl and blend with your pastry blender or large fork until they are well mixed.
Just prior to cooking, sprinkle the top of the bread mixture with the streusel topping. Cook in slow cooker on low temperature for 2 to 2.5 hours and serve.
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