Overnight French Toast
Around here breakfast is a revolving menu of yogurt, cold cereal, instant oatmeal and weekend eggs. Same menu, different week. The kids and Bryan do not complain, but life needs a little variety. I have searched for good crockpot/overnight breakfast ideas and have come up short. Many attempts have caused us to default to the crowd pleasing Cheerios and milk. Bryan has been very kind not to remind me of the many overnight disasters. I finally found a french toast recipe with a few tweaks to make it my own. The result is Overnight French Toast. What makes this Overnight French Toast work is the edges are crispy, soft center and something that can withstand cooking for over five hours.
1 Loaf of french bread or sour dough bread.
1 Cup of milk – any percentage will do
1 Pear cut into small cubes
1/2 Cup of raisins
2 Teaspoon of cinnamon – optional
1/2 Cup of butter (one stick)
1/4 to 1/3 of brown sugar.
Cut the bread into one inch pieces and roast in a 200 degree oven for 15 minutes. Grease your crockpot/slow cooker well because this stuff will stick to anything. Combine the eggs, milk and 1 teaspoon of cinnamon and pour over bread. Add fruit and mix. Cube the butter and spread evenly over mixture. Sprinkle brown sugar and extra cinnamon to taste. (I kept the sugar amount low because I knew they would use maple syrup at breakfast.) Cook on low for 5 hours. When you are ready to eat, remove the lid for 10 minutes. This will firm up the eggs and make the edges super crispy. My slow cooker baked for five hours then switched to warm. It was perfection – just ask the kids. They added a little maple syrup and busted down the bathroom door to tell me they loved their breakfast. Good thing our shower curtain is opaque.
What makes this recipe work:
- Dried out bread allows for the edges to get crispy. Fresh bread results in a mushy texture throughout the main dish. French toast is suppose to have crispy edges and soft center.
- Pear and raisins adds extra firmness and nutrition. Without these two ingredients the center can be mushy.
- Five eggs allows for extra baking time. Four eggs cooked for five hours made the eggs rubbery.
- There is no need to melt the butter with the sugar since the crockpot/slow cooker will easily combine both ingredients.
If you try this recipe, let me know. How did it taste for you? I ate my portion so fast, I forgot to take a photo. Trust me it was good without the maple syrup.
Sharon, The Mayor