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Slow Cooker Cinnamon Swirl French Toast With A Rum Twist

Slow Cooker Cinnamon Swirl French Toast With A Rum Twist


Ingredients:
1 loaf (16 ounces/454 gr) of cinnamon swirl bread, cubed
6 large eggs
2 cups (475 mL) of half and half milk
1 cup (240 mL) of heavy cream
1/4 cup (50 gr) brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoons of rum (optional)
3/4 cups (110 gr) of coarsely chopped walnuts


Instructions:
  • Cube the bread and leave it out overnight so it goes stale.
  • Coat a 6-quart slow cooker with cooking spray and place the bread in it, covering its base.
  • In a large bowl, combine the eggs, the half and half, the heavy cream, sugar, vanilla extract, cinnamon, nutmeg, salt and rum (if you choose to use it). Whisk together and pour mixture over the bread cubes, making sure they're completely covered.

  • For Full Instruction: cooktopcove.com

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