Crockpot French Toast and Happy New Year!

Happy New Year! Hope you had a good evening and got home safely. Got any resolutions you want to share? No? Well, I’ll share one of mine to get started: to eat breakfast more. So you’ve probably heard that if you eat a filling breakfast, you’re more likely to eat less throughout the day, right? You’re also less likely to get raging headaches from hunger around 10 AM. But because I like to get to work at 7 AM (I know it’s crazy, but I love the quiet and I get so much done) if I have to cook anything, I probably won’t eat breakfast on that day.

So, I’ve decided that I need to expand my “wake up and go” arsenal. I’ve already got my make ahead breakfast burritos that I can prep and freeze, but sometimes I want something different. Enter the crockpot which, in my opinion, is one of the best kitchen appliances (after the KitchenAid standmixer and all of it’s glorious attachments, of course). I have two, a regular 4 quart (I get 8-10 servings depending on the recipe) and a mini 2 quart. The best thing about the crockpot is that you can put all the ingredients in, turn it on, and walk away (or in my case, go to sleep). So let’s add another arrow in the breakfast crossbow.

Crockpot FT Complete

Crockpot French Toast

Adapted from The Cake Eccentric’s Blog

The 4 quart fed 6-7 people. I believe that the 2 quart could comfortably feed 2-3 people (unless you’re trying to feed a guy, then you might just want to break out the 4 quart).

Crockpot FT Ingredients

Ingredients

  • 1 loaf of bread (for a 4 quart) or 1/2-1/3 of a loaf of bread (for the 2 quart)
  • 9 eggs (for a 4 quart) or 4 eggs (for the 2 quart)
  • 1 1/2 cups of milk (for a 4 quart) or 3/4 of a cup of milk
  • 2-3 tbsp of cinnamon (for a 4 quart) or 1-2 tbsp of cinnamon (for a 2 quart)
  • 3 tbsp of brown sugar (for the 4 quart) or 2 tbsp of brown sugar (for a 2 quart)
  • 1 tbsp of sugar (for the 4 quart) or 1/2 tbsp of sugar (for a 2 quart)
  • 2 tbsp of vanilla (for the 4 quart) or 1 tbsp of vanilla (for a 2 quart)
  • 1/2-1 tbsp of nutmeg (for either size)

*Note: I really like cinnamon and nutmeg, so you may want to start with half of the suggested spices and use your sense of smell to adjust from there. Remember, this is a cooking recipe which means that you can adjust to your liking (don’t do that with baking). But, please just smell to adjust your spices, this is not a part of this recipe that you want to try. I do not advocate eating raw eggs (unless there’s also a little four and maybe some chocolate chips).

Directions

  1. Mix all ingredients, except for the bread. 
  2. Cut the bread however you like. I cut my slices diagonally. This just makes it easier to fit the bread in the crockpot. IMG_0353
  3. Spray your crockpot with cooking spray (or use a crockpot liner, but for some reason I do not like them very much).
  4. Dip your bread slices in your egg mixture and place in the crockpot. Here, you should get your dish with your egg mixture as close as possible to your crockpot. The farther away from the crockpot the dish is, the more egg mixture you’ll have to clean up.
  5. After dipping and putting all of your bread in, pour the remaining egg mixture in the crockpot. At this point (because I love the smell and feel it needed more) I added some additional sprinkles of cinnamon and nutmeg. IMG_0354
  6. Now, cook on low for 6 hours on low in the 4 quart making sure to take the lid off for the final 10 minutes. There are not many crockpot recipes that I have come across where the crockpot needs to be turned off after the dish is done, but this one is. The french toast crust will begin to harden in a not-so-pleasant way. I’m going to have to try and update this at a later date, but I think that 2-2.5 hours on low would be good.

Crockpot FT Sliced

This was amazing, you got the delicious taste (and smell) of french toast upon waking. This recipe made my house smell so good and the crockpot almost did not make it to work. And then it was slightly crusty on the outside and warm and soft on the inside. I added a little bit of syrup, but next time, I may make some spiced whipped cream and powdered sugar.

So, what do you think? Do you have any other breakfast secrets? Let me know in the comments. And, once again, Happy New Year!

Final Verdict: Delicious

Lasagna Soup

I am in love with my crockpot. Completely and totally infatuated. Once, my boyfriend broke the liner of the crockpot (the part you can remove to clean) and I was devastated. But I got another and have been slow cooking to my little heart’s content. What I love the most is putting ingredients into the crockpot, going to sleep, and waking up to at least a week of delicious meals. It’s one of the easiest things to start learning how to cook because it is very, very difficult to screw things up. So enough talking, on to the recipe!

Lasagna Soup-Finished

Lasagna Soup- Adapted from Family Fresh Meals

Ingredients

  • Ground beef or sausage (I used Mild Italian Sausage)
  • 3-4 cups of beef broth
  • 1 cup of water
  • 1 bulb of roasted garlic (or 4-5 cloves finely chopped)
  • 1 can of diced tomatoes (28 oz.)
  • 1 can of tomato paste (6 oz.)
  • 1 can of diced tomatoes with green chilies (10 oz.)
  • 1 can of fire roasted tomatoes (14 oz.)
  • 1 can of chopped green chilies (6 oz.)
  • Garlic powder (to taste)
  • Italian seasoning (to taste)
  • Shell pasta (uncooked)
  • Cheese (as much of the glorious substance as you wish)

Directions

  1. If you have time, brown your meat. You do not have to do this because given enough time (6-8 hours) the crock will throughly cook all meat, but browning the meat gives the dish an amazing level of flavor. Put the beef in the crockpot.
  2. Add the roasted garlic. This is another step that adds an unbelievable amount of flavor, but requires some pre-planning. But I can attest to the fact that once roasted, a bulb will stay fresh in a ziploc baggie for at least a week. To roast the garlic, put the bulb in the center of a large square of foil, cut the tip of the bulb, generously pour olive oil onto the exposed cloves, wrap the foil around the bulb, and put in the oven at 400 degrees for an hour or more. Delicious!
  3. Add the tomatoes, green chilies, water, 3 cups of beef broth, and seasoning. Stir and put the lid on the crockpot. Cook on low for 6-8 hours (or high for, I’m assuming, 3-4, but if I’m using the slow cooker, I’m going to cook my meal slowly so all of the flavors have time to come together).
  4. Approximately 30 minutes before serving, add the uncooked pasta and an addition 1/2 to full cup of broth. I didn’t and, as a result, I had to add a little bit to each serving.
  5. Serve with cheese. You could also add sour cream or green onions, but I was heading to work and did not have time for all of that.

I have not had one recipe come out of the crockpot that I have not loved and this is no exception. It’s warm and filling and easy, all the makings of a great meal in my book!

Final Verdict: Delicious