French Toast Casserole
CrockPot Gourmet for the Frantic Chef: recipe by Veronica Bartles
You will need:
Cut the french bread into roughly 1 1/2-inch chunks - it doesn't have to be perfectly even (usually, I don't bother with the knife and just tear the bread into chunks by hand).
Put about 1/2 of the bread chunks into a greased, 5-quart crock pot.
Sprinkle with 2 Tbsp. sugar and 1 Tbsp. cinnamon.
Repeat layers.
In a large mixing bowl, combine milk, eggs and vanilla. Whisk to combine thoroughly.
Pour milk/egg mixture over the bread cubes.
Cook on low for about 6-8 hours, until knife inserted in the center comes out clean. (You can cook it for about 4-5 hours on high, but the edges of the casserole will get hard and crusty.)
Serve warm.
I often top it with applesauce or fresh fruit, but you can also use maple syrup and powdered sugar or whipped cream... or serve it plain (it's delicious as is).
Recipe by Veronica Bartles (adapted from a bake-in-the-oven recipe I got from my BFF, Susie Rosenquist)