Well, summer’s over. Tomorrow is the first day back to school with the kids. You know what that means – the time of year when this phrase is uttered in our two-teacher household: “I’m too tired to cook dinner tonight, it’s your turn.” So what is the solution, other than to spend a fortune on take-out? The slow cooker!
I was perusing Better Home’s and Gardens publication Skinny Slow Cooker, and learned a few new tricks of the slow cooker. I found a fantastically simple way to make french toast bread pudding . Wtih a few tweaks, I gave it a try this past weekend, but it would be perfect if made the night before for a week day morning pick-me-up.
I substituted almond milk for the milk and agave syrup for the sugar in this recipe. I also cut the proportions in half.
I used a 7-grain bread from a bakery in Durham, NC. The bread is my favorite with the addition of sesame and poppy seeds.
Cut or tear bread into cubes about 1 inch. Place in greased or lined slow cooker. I used a greased slow cooker, the thought of cooking my food in a plastic bag bothers me.
Add 1 cup of raisins to the bread cubes.
In a large bowl whisk together milk, agave syrup, eggs, cinnamon and vanilla.
Pour the mixture over the bread cubes. Use a spoon to stir and flatten, ensuring all bread is soaked with the milk mixture.
Cover and cook on low heat setting for 7 to 8 hours, or until a knife inserted into the middle comes out clean. Turn off cooker and cool before serving.
This meal made me want a programmable slow cooker so I did not have to make this just before going to bed. The edges of this French toast browned and caramelized just right, giving it a little crunch that I love. Serve with warm maple syrup.
French Toast Bread Pudding
Ingredients
5 cups of bread, cut into 1-inch cubes
1 cup raisins
2 cups almond milk
1/8 cup agave syrup
2 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
1. Cut or tear bread into cubes about 1 inch. Place in greased or lined slow cooker. Add 1 cup of raisins to the bread cubes.
2. In a large bowl whisk together milk, agave syrup, eggs, cinnamon and vanilla.
3. Pour the mixture over the bread cubes. Use a spoon to stir and flatten, ensuring all bread is soaked with the milk mixture.
4. Cover and cook on low heat setting for 7 to 8 hours, or until a knife inserted into the middle comes out clean. Turn off cooker and cool before serving. Serve with warm maple syrup.
Bluebird Hill Art 