Crockpot Creme Brulee French Toast Recipes

CREME BRULEE FRENCH TOAST

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

CROCK POT CREME BRULEE

Steps:

• In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.
• Divide among 4-6 small ramekins, or 1 large one, and put it/them in your CrockPot. Pour hot water around them so that it comes about halfway up the sides of the ramekins. Cover and cook on high for 2 hours, or until set but still slightly jiggly in the middle. Take them out and let cool. Refrigerate for a few hours or overnight, until nice and cold.
• Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caremelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.

FOOLPROOF SLOW COOKER CRèME BRûLéE (VANILLA CUSTARD)

Steps:

• Decide how many 4-ounce ramekins will fit in your slow cooker (in my 6 quart model, I could fit four). Line the slow cooker with a kitchen towel, thick potholders, or create individual foil rings for each ramekin you'll be using. The idea is to keep the ramekins from directly touching the bottom of the crockpot.
• Place the empty ramekins in the crockpot and measure enough water for it to be halfway up the sides of the ramekins. In a 6-qt slow cooker, I used about 1 quart of water for the water bath. Remove the ramekins and set aside.
• Combine the cream and milk in a medium mixing bowl, preferably one with a spout. Add the vanilla bean seeds and whisk well. Add the egg yolks and sugar, whisking well.
• Pour the custard base into the ramekins about ¾ full. Carefully transfer the filled ramekins to the slow cooker. Drape two paper towels on the rim of the slow cooker to keep condensation from building.
• Cook the custards on LOW for 2 to 2½ hours, or until the centers are just set with a slight jiggle in the middle.
• Remove from the slow cooker and allow to cool to room temperature, then chill for at least 3 hours. If holding longer, cover them with plastic wrap to avoid condensation on the custard's surface.
• When ready to serve, sprinkle about one teaspoon of sugar on the custard's surface and gently spread to cover. Using a chef's torch, toast the sugar until it's brown and bubbling (it will harden as it cools. Serve and enjoy!
• Crème Brûlée can be baked and chilled up to 2 days ahead. Try to make the burnt sugar topping just before serving, if possible.

CROCK-POT CREME BRULEE FRENCH TOAST

Steps:

• Line slow cooker with plastic slow cooker liner. Spread bread cubes in cooker.
• In large bowl, whisk together milk, sugar eggs, vanilla and salt. Pour over bread cubes. Press bread cubes with back of spoon to saturate with mixture. Cover and chill in refrigerator for 4-24 hours.
• Remove from fridge. Cover and cook on low setting for 7-8 hours or until knife inserted in center of cube comes out clean.
• Turn off cooker, let stand 30 minutes. Carefully lift plastic liner and transfer to plate. Top with caramel topping and serve.

CROCKPOT CREME BRULEE FRENCH TOAST

Steps:

• Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.
• In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.
• Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping.