Apple French Toast | Martha Stewart's Slow Cooker Cookbook

Disclosure | We have partnered with Penguin Random House to feature Martha Stewart's new cookbook,  Martha Stewart's Slow Cooker and Breville Fast Slow Pro.

We may have found the ultimate holiday sleepover breakfast with this Apple French Toast (a recipe from Martha Stewart's Slow Cooker cookbook). This casserole is like a mash up of french toast and bread pudding all-in-one, with he surprise of diced apple and maple syrup. Make all the ingredients the night before, chill overnight, and slow (or fast cook) in the morning. We love that you can keep it warm on a low setting for any breakfast stragglers too. As recommended in the book, "serve with a side of crisp bacon for a salty, smoky contrast to the sweet French toast". Drizzle with a little cream and it's the perfect holiday morning treat. So so good!

Apple French Toast
(Published with permission from Penguin Random House from Martha Stewart's Slow Cooker cookbook). Serves 6 to 8

3/4 cup (1-1/2 sticks) unsalted butter, room temperature, plus more for brushing
1-1/2 cups packed brown sugar
2 teaspoons ground cinnamon
8 large eggs
1-1/2 cups milk
3/4 heavy cream plus more for drizzling
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
Pinch of coarse salt
1 large apple, such as Granny Smith or Cortland, peeled and cut into 1/2-inch dice
1 pound challah, cut into 2 inch pieces

Brush the insert of a 5 to 6 quart slow cooker with butter.

Using a fork, combine butter, brown sugar, and cinnamon in a small bowl until fine crumbs form. In another bowl, whisk together eggs, milk, cream, vanilla, maple syrup and salt.

Sprinkle one-third of butter-sugar mixture in slow-cooker insert. Top with diced apple. Cover apple with half the bread pieces, then one-third of butter mixture. Top with remaining bread and sprinkle with remaining butter mixture. Pour egg mixture over bread and gently press down to fully submerge bread. Let chill, covered, at least 2 hours and up to overnight.

Place insert in slow cooker, cover and cook on high until center of mixture is set, about 2 hours and 15 minutes (or on low for about 4-1/2 hours). Serve warm, with cream on the side for drizzling.

See our video below from our Instagram account:

Jan Halvarson

No comments: