Slow-Cooked Apple Cinnamon French Toast

Total Time Prep: 20 min. Cook: 3 hours
Yield 14 servings
Contest Winner
Test Kitchen Approved
My husband works nights delivering linens to hospitals and nursing homes. As a retired nurse, I worked for many years at night too. I try to stay on his schedule, so I often put this casserole together when I am making dinner and refrigerate it. I start the slow cooker around midnight, so when he gets home the meal is ready for breakfast. And though we are empty nesters, I make the full recipe because leftovers reheat so well in the microwave. —Donna Gribbins, Shelbyville, Kentucky

Ingredients

  • 1 loaf (1 pound) Italian bread, cubed
  • 3 medium tart apples, peeled and chopped
  • 6 large eggs
  • 2 cups 2% milk
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • CARAMEL SYRUP:
  • 1/2 cup caramel apple dip
  • 1 cup maple syrup

Directions

  1. In a greased 5- or 6-qt. slow cooker, combine bread and apples. In a large bowl, whisk eggs, milk, cream, sugar, cinnamon, vanilla and salt. Pour over bread mixture and stir to combine; gently press bread down into milk mixture. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours.
  2. Meanwhile, combine caramel syrup ingredients in a small saucepan. Cook and stir over medium heat until smooth and heated through. Serve warm with French toast.

Nutrition Facts

1 serving with about 2 tablespoon syrup: 343 calories, 12g fat (6g saturated fat), 103mg cholesterol, 302mg sodium, 51g carbohydrate (34g sugars, 2g fiber), 8g protein.

My husband works nights delivering linens to hospitals and nursing homes. As a retired nurse, I worked for many years at night too. I try to stay on his schedule, so I often put this casserole together when I am making dinner and refrigerate it. I start the slow cooker around midnight, so when he gets home the meal is ready for breakfast. And though we are empty nesters, I make the full recipe because leftovers reheat so well in the microwave. —Donna Gribbins, Shelbyville, Kentucky
Recipe Creator
Community Cook

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