Skinny Slow Cooker French Toast Bread Pudding
A tasty treat for breakfast! I prepared it in the evening, and then my Mom got up at 2AM to turn on the slow cooker so we could have it for breakfast. Yum!
Ingredients
- disposable slow cooker liner (optional)
- 9 cups (12 ounces) challah or sweet bread, cut into 1-inch cubes
- 4 cups nonfat milk
- ½ cup granulated white sugar
- 3 large eggs, lightly beaten
- 1½ teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup maple syrup
Instructions
- Line a 3½ or 4 quart slow cooker with a disposable slow cooker liner (I sprayed mine with nonstick spray instead... and it turned out fine, but the edges were a little crispy). Place the bread cubes in the prepared slow cooker.
- In a large bowl, whisk together the milk, sugar, eggs, vanilla, cinnamon and salt. Pour over the bread cubes in the slow cooker. Press the bread down lightly with the back of a large spoon to moisten the bread completely. Cover and chill in the refrigerator for 4 to 24 hours.
- Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off the slow cooker. Carefully lift the disposable liner from the slow cooker, and then use a plate to transfer the French toast to a cutting board. Slice the French toast or spoon into serving dishes. Top with maple syrup.
Nutrition
Serving: 1servingCalories: 215kcalCarbohydrates: 40gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 63mgSodium: 209mgPotassium: 233mgFiber: 1gSugar: 25gVitamin A: 294IUVitamin C: 0.003mgCalcium: 164mgIron: 1mg
Tried this recipe?Let us know how it was!