Slow Cooker French Toast Casserole
Stop standing over the stove and put your slow cooker to work for you to make breakfast or breakfast-for-dinner easier. The result? Less stress and a scrumptious, bread pudding-like bowl of bliss.
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The Real Food Dieticians
Breakfast
The Real Food Dietitians
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16 ounces gluten-free bread, cut into cubes (about 6 cups)
6 large Organic Valley eggs
2 cups Organic Valley Grassmilk Whole Milk
2 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
1 ½ tsp. cinnamon, divided
Pinch of ground nutmeg
1 Tbsp. coconut or organic cane sugar, optional
1
Grease the bottom and sides (about 3 inches up from the bottom) of the slow cooker.
2
In a large bowl, whisk together eggs, milk, maple syrup, vanilla, 1 tsp. cinnamon, and nutmeg.
3
Fold in bread cubes and allow mixture to rest 5-10 minutes to soften. Sprinkle with sugar (if using) and ½ tsp. cinnamon.
4
Pour into slow cooker, cover and cook on HIGH for 2 hours or LOW for 4 hours or until cooked through.
5
Serve with berries, pure maple syrup, or Organic Valley Grassmilk Vanilla Yogurt or Organic Valley whipped heavy cream.
