Slow Cooker French Toast Bake
--1 whole loaf of bread (I made a gluten-free raisin bread)
--1 dozen eggs
--2 t vanilla
--4 cups of milk (1 used 3 cups of soy, and 1 cup of heavy cream)
--1/4 t salt
--2 t cinnamon
--1/4 cup brown sugar
--1/4 cup walnuts, or other desired nuts (optional. I did not use nuts this time.)
I used a 6 qt Smart-Pot Crock-Pot for this. I'd recommend a 5 or 6qt for this dish. If you have a smaller crockpot, scale back a bit. Maybe only use 1/2 a loaf of bread.
Grease the inside of your crockpot very well with butter, shortening, or cooking spray. Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crockpot.
In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.
Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread). The bread will expand---it's like one of those spongy foam things that come in the capsules and turn into a dinosaur. Very cool.
After 8 hours, I had a bit of liquid left in the crockpot, but the bread on top was browned nicely and the egg was done. I took the lid off and went hunting for the camera, and then checked email, and then watered the garden. 30 minutes had passed before I remembered that I had left the lid off of the crockpot, and that it was still plugged in. BUT! all the moisture was gone and the french toast was perfect.