Tuesday, July 22, 2014

Crock Pot Classics: Cinnamon Raisin French Toast

Its been awhile since I shared one of my favorite Crock Pot recipes with you, no? Of course that doesn't mean I am not cooking them, I am just not posting them. So, I decided to share this quick, easy breakfast  with you to beat off the cold that hopefully some of you are seeing. It also makes a great addition to every one's favorite meal: Breakfast for dinner.

This started out in our family as a regular french toast kind of deal but then my boys became addicted to cinnamon raisin bread so we switched to making it with that instead. You can use regular bread but honestly, the raisin bread is best.

This recipe also serves kind of a dual purpose here. You will find that this recipe will make a lot of French toast. So unless your family is large or ridiculously hungry, you will find your need to freeze some of it to have another day. I usually cut slices out (think cake slices) and tray freeze them. Then I can just defrost a few slices and have an easy breakfast. Of course you can half the recipe but you'll need a smaller Crock Pot than I own or you won't need to cook it near as long. Mine is 6 quarts.

Ok, time to gather your ingredients:

1 loaf cinnamon raisin bread (cut into chunks or half slices)
12 eggs
2c Milk
2tsp Cinnamon
2tbsp Light brown sugar
2tsp vanilla

Whisk all of the ingredients except the bread in a bowl. When it is well blended, gently fold the bread into the mix. Or you can put the bread into a big bowl and pour the mix over it. You don't want the bread to fall apart really but you do want it all coated and soaked in the mixture.

When its all coated and most of the liquid has soaked in (you can stick it in the fridge and let it sit if you want) dump it all into a well greased Crock Pot. Well greased people. Seriously. Cook it on low for 6-8 hours. Sometimes it takes mine a little longer for some reason.

Use a spoon to serve or even just dump it on a plate and slice it up. Enjoy!

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