Four Gold Stars

 

Slow Cooker French Toast Casserole

 

1 loaf stale bread, cut into 1-inch cubes (When using whole wheat, I omit crusts)

6 large eggs

2 cups milk

1/3 cup maple syrup (Not “pancake syrup”)

1 tablespoon vanilla

1/4 teaspoon salt

2 teaspoons cinnamon, divided

1/4 teaspoon fresh ground nutmeg

1/2 cup chopped pecans (I’ve also used walnuts)

1/2 cup brown sugar

1/4 cup butter, cut into small piece

 

Coat slow cooker pot with cooking spray. Arrange bread cubes and nuts in pot. Whisk together eggs, milk, syrup, vanilla, salt, 1 teaspoon cinnamon and nutmeg. Pour custard mixture over bread. Gently fold to coat. Let soak an hour or two. (My slow cooker has a removable insert, so I cover it and stick it in the fridge.) In a small bowl, stir together brown sugar and remaining cinnamon. Cut in butter. Sprinkle butter mixture over custard. Cover and cook on low 4 hours. Serves 6 to 8.