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  • Plastic slow cooker liner
  • 12 ounces challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
  • 4 cups milk
  • 1/2 cup sugar
  • 3 eggs, or 3/4 cup refrigerated or frozen egg product, thawed
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Caramel ice cream topping, warmed
Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.
In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.
Remove from refrigerator. 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 cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.

nutrition information

Per Serving: cal. (kcal) 231, Fat, total (g) 5, chol. (mg) 33, sat. fat (g) 2, carb. (g) 39, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 29, pro. (g) 7, vit. A (IU) 534.49, vit. C (mg) 0.59, Thiamin (mg) 0.18, Riboflavin (mg) 0.5, Niacin (mg) 1.19, Pyridoxine (Vit. B6) (mg) 0.08, Folate (g) 44.35, Cobalamin (Vit. B12) (g) 0.79, sodium (mg) 287, Potassium (mg) 195, calcium (mg) 121.16, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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