I promised I would cook the boys a special breakfast in the morning. I thought I could cook it overnight, but I realized it needed to cook on high for two hours so instead, I had Mark wake up at 4:30 to turn on the crockpot 😂 The boys ended up saying it was the “best breakfast ever” ! I can’t disagree. It’s sooo good.
| Prep Time | 15 minutes |
| Cook Time | 2 hours |
| Servings |
servings
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Ingredients
- 1 loaf challah bread cut into cubes, about 1 pound
- 6 large eggs
- 2 cups vanilla almond milk or normal milk
- 1 teaspoon ground cinnamon
- 1 tablespoon Vanilla extract
- 2 tablespoons Nutella plus more for topping
- Pinch of salt
- 1 tablespoon unsalted butter
- 4 bananas sliced
- 1 tablespoon brown sugar
Ingredients
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Instructions
- Cube your bread and place it in the slow cooker.
- Add the eggs, milk, cinnamon, vanilla extract, Nutella, and salt to a bowl and whisk to combine.
- Pour over the challah bread in the slow cooker.
- Mix so that all of the bread is saturated with the mixture.
- Cover and cook on HIGH for 2 hours. (NOTE: depending on the size and heat of your slow cooker, this time may have to be adjusted. Check every hour hour, mixing for even cooking)
- When there are about 15 minutes left on the slow cooker, slice your bananas and add to a bowl.
- Add the brown sugar and mix to combine.
- Add the butter to a saute pan over medium high heat. Add the banana slices to the pan (you may have to work in batches) and cook for about 2 minutes on each side or until the bananas have browned slightly.
- Scoop out the French Toast mixture and top with a scoop of the bananas. Add a dollop of Nutella if desired.
Hope you guys enjoy and have a great day!! 🙂
xo, Jaime
Recipe credits to: I Can Cook That
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