Crockpot Peachy French Toast Recipes

AMAZING SLOW COOKER FRENCH TOAST

Steps:

• Grease the inside of a slow cooker.
• Place apple pieces in the prepared slow cooker. Sprinkle brown sugar over apples and top with butter slices.
• Beat eggs, milk, vanilla extract, and allspice together in a bowl with a whisk until smooth; add raisins. Mix bread pieces into egg mixture until bread is saturated. Pour bread-egg mixture into the slow cooker.
• Cook on High for 2 hours.

PEACH FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

PEACHES & CREAM FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. baking dish., Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.

GRANDMA'S PEACH FRENCH TOAST

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

PEACH UPSIDE-DOWN FRENCH TOAST

Steps:

• Melt margarine in a small saucepan; stir in brown sugar& water.
• Cook, stirring gently until thickened.
• Pour into well greased 10x15 or 9x 13 pan.
• drain peaches& reserve liquid, place peaches on top of cooled sugar mixture in pan.
• slice french bread into 1" thick slices& place slices over peaches, filling all the gaps.
• mix eggs, vanilla,& milk and pour over bread.
• cover& refrigerate overnight.
• in the morning, uncover& bake@ 350 for 40 minutes.
• cool for 5 minutes before inverting onto serving tray.
• for peach syrup: mix reserved peach liquid with cornstarch& stir over low heat until thickened add juice.
• serve warm.

CROCKPOT PEACHY FRENCH TOAST

Steps:

• 1. Tear bread into large pieces and put in a bowl and set aside 2. Puree the peaches and add eggs sugar vanilla and milk and set aside. 3. Mix together the oatmeal brown sugar and cinnamon with the butter till crumbly. 4. In a greased with butter crockpot layer 1/3 of the bread in buttered crockpot. Pour 1/3 of the egg mixture over the bread covering it, then layer 1/3 of the oatmeal mixture. Repeat two more times. 5. Put the crockpot on low and go to bed. Wake up and smell the cinnamon. Do not let this cook longer than 7-8 hours. Take crockpot out of the heat and let set for about 20 minutes while you make coffee and set the table.