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Crock-Pot Creme Brulee French Toast

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 12 hr 45 min
Category: Breakfast/Brunch Sub Category: Other

what you need
  • 12 oz. / 9 cups Hawaiian bread, cut into 1 inch cubes
  • 4 cups milk
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • Caramel ice cream topping, warmed
  • Plastic slow cooker liner
make it
Line slow cooker with plastic slow cooker liner. Spread bread cubes in cooker.

In large bowl, whisk together milk, sugar eggs, vanilla and salt. Pour over bread cubes. Press bread cubes with back of spoon to saturate with mixture. Cover and chill in refrigerator for 4-24 hours.

Remove from fridge. Cover and cook on low setting for 7-8 hours or until knife inserted in center of cube comes out clean.

Turn off cooker, let stand 30 minutes. Carefully lift plastic liner and transfer to plate. Top with caramel topping and serve.
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