Friday, December 26, 2014

Chocolate Banana Slow Cooker Stuffed French Toast

Time for brunch! Mimosas anyone? This is a must-do recipe for a weekend brunch. If you want to show off without showing off, this'll knock the socks off of your friends and guests alike. And talk about easy, this is extremely so. Just assemble it and let the slow cooker do it's thing. Serve with fruit and you're done!

Chocolate Banana Slow Cooker Stuffed French Toast
by Holly

Cooking spray
Parchment paper
1 loaf Challah bread, cut into 3/4" slices (about 10 pieces)
2 bananas, sliced into discs
3/4 cup dark chocolate chips
6 large eggs
3/4 cup sugar
1 cup heavy cream
2 cups whole milk
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Cut parchment to fit bottom of cooker. Spray with cooking spray and place inside. Liberally spray entire interior of cooker including the parchment.

Cut the bread and bananas. In a large bowl, mix the eggs, sugar, cream, milk, vanilla, salt, nutmeg and cinnamon.

Layer half the bread, half the chips, half the bananas in your Hamilton Beach Set & Forget 6 Qt. Programmable Slow Cooker. Layer the 2nd half of the bread, chips and banana. Cover with the egg mixture and press down to soak bread well.

Set your cooker on HIGH with a probe set to 170°F (about 2-2 1/2 hours.) Make sure probe is placed in the middle (careful not to touch bottom of the cooker.) Remove lid and continue to cook on HIGH another 15 minutes.

Let rest 5 minutes and cut into wedges. Serve with butter and fresh fruit.

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