Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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Credit: Heather Meldrom

Recipe Summary test

hands-on:
10 mins
total:
2 hrs 10 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 6-quart slow cooker. Pack the bread slices into the bowl of the cooker so that they are standing upright in a single layer. In another large bowl, whisk together the eggs, milk, cream, sugar, poppy seeds, lemon zest, vanilla, and salt. Pour the mixture evenly over bread. Cover. Set slow cooker to low and cook for 1½ to 2 hours, or until custard is set in the center. Serve immediately or switch cooker to the warm setting until ready to eat. Just before serving, whisk together confectioners’ sugar and lemon juice in a small bowl. Drizzle glaze over French toast and scatter with fresh blueberries.

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Nutrition Facts

880 calories; fat 47g; saturated fat 26g; cholesterol 390mg; sodium 630mg; protein 21g; carbohydrates 98g; sugars 55g; fiber 3g; iron 2mg; calcium 210mg.
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