Monday, February 4, 2013

Overnight Crock Pot Bread Pudding French Toast

                 Overnight Crock Pot Bread Pudding French Toast

1 whole 16 oz loaf of raisin challah (or plain challah and then add 1 cup diced/bite size fruit of your choice)
6 eggs
2 tsp vanilla
1 cup low fat milk
1 cup heavy cream
1 Tbl cinnamon
1 tsp lemon rind
1/2 tsp nutmeg
1/4 cup brown sugar

Slice challah into 1" slices and place on a baking sheet.
Bake at 350* for about 10 minutes to lightly toast/dry it out.
Cut up challah slices into approximately 1" cubes and place in a large bowl.

In a separate bowl, whisk together the remaining ingredients (except fruit if adding more, stir that in after mixture is whisked well).

Pour mixture over challah and stir to coat completely and let sit to absorb for about 5 minutes.
Grease the inside of the crock pot well with either butter or butter flavored cooking spray.

Stir challah mixture again and then pour into the crock pot.
Cook on low for 7 1/2 hours.


Remove cover and cook an additional 1/2 hour on low to dry up any excess liquid.

Place cooked loaf on a cutting board, cut into 1" slices and serve with powdered sugar or warm syrup.

No comments: