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Crockpot Creme Brulee French Toast

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“This does require planning ahead, but it would be perfect for a Christmas morning breakfast - start cooking on Christmas Eve and it'll be ready by the time the kids have opened all their presents! Recipe is from Better Homes and Gardens. Preparation time does not include refrigeration time.”
8hrs 20mins

Ingredients Nutrition

  • 12 ounces challah bread (about 9 cups) or 12 ounces Hawaiian bread, cut into 1-inch cubes (about 9 cups)
  • 4 cups milk
  • 12 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 14 teaspoon salt
  • caramel ice cream topping, warmed


  1. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.
  2. 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.
  3. 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.

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