1 loaf challa (day-old)
2 cups heavy cream
2 cups whole milk
8 large eggs
1 tsp almond extract
1 vanilla beans (beans only)
5 tsps granulated sugar
1 tsp ground cinnamon
1 pinch kosher salt
1. Lightly coat the inside of the slow-cooker insert with cooking spray. Slice the challah into ½-inch slices and arrange them, overlapping, in the slow-cooker.
2. In a large bowl whisk together the rest of the ingredients until very well blended, then pour over the challah in the slow cooker. Push the bread down so that it is completely submerged. It will spring up, but that is ok. Place the cover on the slow-cooker and set the heat to low and cook for 8 hours. (I turned it on at 11pm so it was ready at a good time the next morning).
3. In the morning allow the French toast to cool slightly, then cut and serve!
Source: Yummly
2 cups heavy cream
2 cups whole milk
8 large eggs
1 tsp almond extract
1 vanilla beans (beans only)
5 tsps granulated sugar
1 tsp ground cinnamon
1 pinch kosher salt
1. Lightly coat the inside of the slow-cooker insert with cooking spray. Slice the challah into ½-inch slices and arrange them, overlapping, in the slow-cooker.
2. In a large bowl whisk together the rest of the ingredients until very well blended, then pour over the challah in the slow cooker. Push the bread down so that it is completely submerged. It will spring up, but that is ok. Place the cover on the slow-cooker and set the heat to low and cook for 8 hours. (I turned it on at 11pm so it was ready at a good time the next morning).
3. In the morning allow the French toast to cool slightly, then cut and serve!
Source: Yummly
