The holidays are coming to an end, and I’m sad. It’s like a roller coaster ride that comes to an abrupt stop. The holidays are so busy–filled with fun and activities and family. When it comes to an end there is a void that is filled with cold weather and the chilly end to a beautiful holiday season. As a parent, they just seem to go so fast. The kids get older and another year ends so quickly that I just wish there were some way to keep the memories in a little bottle.
As a child, Sunday mornings always included a big breakfast with sausage, eggs, and a pastry. Except in my house it was tofurkey sausage, some sort of healthy pastry (or a trip to Dee’s doughnuts–not so healthy, but delicious!) and organic eggs. When my parents went vegetarian they did some sort of horrid tofu scramble with soy cheese.
As a Mom, I want my kids to have fond memories of Sunday morning breakfasts. I don’t really know how my parents had time to bake and cook meals with two kids. I always seem to have a toddler hanging on me, two other kids needing me (at the same time the toddler is hanging on my legs), two dogs running around the house, and a husband who is MIA when the craziness of the day begins.
So I opt for easier routes for making meals. The slow cooker is one of my favorites. This slow cooker crockpot creme brulee french toast is perfect for busy families wanting a delicious meal. It’s got a crunchy top with a creme brulee pudding style bottom.
My husband asks for this often. With me making so many different foods on a regular basis, it gets hard for him to keep all of the meals I’ve made in the past straight. So when he remembers a meal and requests it over and over, that is EPIC. That tells you how good it is.
Break out the slow cooker and start cooking. Just get the treadmill warmed up.
Crockpot Creme Brulee French Toast
1 loaf challah bread, cut into one inch cubes
4 cups 1% milk
1/2 cup raw or coconut sugar
1 teaspoon vanilla
Caramel sauce for topping
Lightly grease your slow cooker. Place the cubed bread into the slow cooker. In a large mixing bowl, whisk together the milk, sugar, eggs and vanilla. Pour over the bread. Cover and chill in the refrigerator for several hours. (You will want to soak the bread for at least four hours and up to twenty four hours to allow the egg mixture to soak in to the bread. I usually make this up in the morning, then turn the crockpot on before going to bed so it’s ready the following morning).
To cook: Set the crockpot on the low heat setting and cook for eight hours. For last half an hour of cooking, remove lid and allow mixture to vent. After the last half hour of cooking, remove slow cooker from heat and allow to cool for approximately 20 minutes before serving. Serve topped with caramel sauce.
Variations: Use white or brown sugar instead of the raw or coconut
Creme Brulee French Toast by Smitten Kitchen
French Toast Casserole by Burnt Apple
Lightened Up Creme Brulee French Toast by SkinnyTaste