Slow Cooking Thursday

Can you believe it's Thursday already? The days seem to be just flying by! Anyway - it's time for another slow cooker recipe. This is one that's good, but you can't make it too often because it's not so good for you, if you eat it too often!
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Creme Brulee French Toast

12 ounces sweet bread (Portuguese or Hawaiian sweet bread), cut into 1 inch cubes - about 9 cups
4 cups milk
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
warm caramel ice cream topping or syrup
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Line a 4 quart slow cooker with a nylon slow cooker liner. Place bread cubes into liner.
In 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 refrigerator for 4 to 24 hours.
Remove from refrigerator. Cover and cook on low for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker and let stand for 30 minutes.
Carefully lift nylon liner from cooker, using a plate to transfer French toast to a cutting board. French toast may be sliced or spooned into serving dishes.
Top with your choice of topping and enjoy!

Stop over at Diary of a SAHM for more slow cooker recipes.

I find the nylon crock pot liners in my grocery store, by the paper products. They are disposable and made by Reynolds. The French toast can be made without them, but your crock will be hard to clean.