Monday, May 7, 2012
Chocolate –Stuffed Slow Cooker French Toast
Cook Time: 3 hours (High)
6 slices ¾ inch thick day-old challah bread
½ cup semisweet chocolate chips divided
3 cups half and half
2/3 cup sugar
1 teaspoon vanilla
¼ teaspoon salt
Powdered sugar or warm maple syrup
Fresh Fruit – optional
Generously butter 2 ½ quart baking dish that fits inside a 6 quart crock-pot. Arranged two bread slices in bottom of dish. Sprinkle with ¼ cup chocolate chips. Add 2 more bread slices. Sprinkle with remaining ¼ cup chocolate chips. Top with remaining 2 bread slices.
Beat eggs in large bowl. Stir in half and half, sugar, vanilla and salt. Pour over bread. Press lightly. Set aside 10 minutes or until bread has absorbed liquid. Cover dish with a buttered foil, butter side down.
Fill slow cooker with 1 inch of hot water. Add baking dish. Cover crock pot and cook on high for 3 hours or until set, Serve with powdered sugar. Garnish with fresh fruit.
Note: Challah bread is usually braided. If you use a brioche or another rich egg bread, slice bread to fit baking dish.
Reva in Sacramento