Slow Cooker Eggnog French Toast
Print recipe| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 8 hours |
| Total time | 8 hours, 10 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Breakfast |
| Occasion | Christmas |
Ingredients
- 12oz bread, sliced (Use a sturdy bread like French, sourdough, or country bread)
- 4 eggs
- 2 1/2 cups eggnog
- 1/4 teaspoon nutmeg
- maple syrup (for serving)
- butter (for greasing the slow cooker)
Note
If you don't have any eggnog, you can use milk. Add a little bit of sugar, maple syrup, or honey to sweeten the custard. I'd also decrease the liquid slightly since eggnog is much thicker than milk.
Directions
| Step 1 | |
| Generously butter the stoneware of a 4-6 quart slow cooker (I used 5-quart) | |
| Step 2 | |
| Arrange the sliced bread in layers in the stoneware (I put 2 slices on each layer until I got to the top, on which I used 2 large slices and one small end slice). | |
| Step 3 | |
| Whisk the eggs, eggnog, and nutmeg together and pour over the top of the bread. My bread slices kind of "floated" above the custard so I pressed them down to soak it up. I just used my hands but if that makes you squeamish just use a spatula. | |
| Step 4 | |
| Cook on low for 8 hours. If there is any liquid left, you will want to uncover the French toast for the last 20 or 30 minutes. Cut into wedges and serve with maple syrup and more nutmeg, if desired. | |
