Eggnog French Toast…in the Slow Cooker

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1/4 tsp Nutmeg

• Oils & Vinegars

  • 1 Cooking spray

• Bread & Baked Goods

  • 12 oz Bread

• Beer, Wine & Liquor

  • 2 1/2 cups Eggnog

Found on chattavore.com

Description

Ingredients

• 12oz bread, sliced (Use a sturdy bread like French, sourdough, country bread, or Challah, which is what I used)
• 4 eggs
• 2 1/2 cups eggnog
• 1/4 teaspoon nutmeg
• maple syrup, powdered sugar, and nutmeg (for serving)
• cooking spray

Directions

• Tear off a long piece of aluminum foil and fold it in half lengthwise. Use this folded sheet of foil to make a collar to line your slow cooker. Tear off another long piece of foil, fold it in half lengthwise, and cut down the fold. Lay one piece of foil across the slow cooker in one direction and press down into the cooker, then repeat with the other piece in the other direction. The inside of your slow cooker should be completely lined with the foil collar and sling. Spray generously with nonstick cooking spray.
• Arrange the sliced bread in layers in the stoneware. I placed 3 slices of bread in each layer, slightly overlapping, and placed a piece down each side to fill in the gaps on the sides.
• 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.
• 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, powdered sugar, and more nutmeg, if desired.