Recipe Background
Spring Morning French Toast offers slow cooker ease, perfect for new parents.
The first time I made this delightful French Toast was a sunny spring morning after my partner and I brought our newborn daughter home from the hospital. I remember shuffling through the kitchen, sleep-deprived yet elated. French bread had always been a staple in our pantry, and the idea of a delightful slow cooker breakfast felt perfect for busy new parents. We wanted something that felt like a warm hug—a comfort meal to start our parenting journey. I relished the gentle rhythm of whisking eggs with a dash of vanilla extract and a pinch of cinnamon, knowing it would infuse warmth and sweetness into each bite.
The convenience of assembling layers of cubed bread and fresh blueberries the night before was bliss for our exhausted selves. By morning, the kitchen was filled with the inviting aroma of cinnamon wafting through the air, mixing with notes of vanilla—an aroma that felt like a little bit of normalcy amidst all the newness. My tip for fellow cooks: refrigerate the mix overnight. This lets the bread absorb every bit of flavor, resulting in a satisfying texture once cooked. Slow cooking allowed us time to savor our morning, enjoying every moment with our daughter without the rush.
That breakfast set the tone for those precious early days. We basked in a splendid blend of flavors, a tender texture complimented by a drizzle of maple syrup. Sharing the first morning as a family, surrounded by the delectable dish, is a memory we cherish immensely. It's the little things, like breakfast moments, that become significant milestones.
Ingredients
- 3 large eggs
- 2 cups 2% milk
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 9 cups French bread cubed
- 1 cup fresh or frozen blueberries thawed
- maple syrup to taste
Directions
- Grease a 5-quart slow cooker.
- In a bowl, whisk the eggs, the milk, the sugar, the cinnamon, the vanilla, and the salt together.
- Place 1/2 of the bread in the prepared slow cooker and top with 1/2 of the blueberries and 1/2 of the milk mixture.
- Repeat the layers once.
- Refrigerate the bread mixture, covered, for at least 4 hours and up to overnight.
- Cook the French toast in the slow cooker over low heat, covered, until a knife inserted in the center comes out clean, about 3-4 hours.
- Serve the French toast warm with the syrup.
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