This might be my most food porn-worthy recipe to date. Slow Cooker Eggnog French Toast. With Cookie Butter Drizzle.
You know you’d swipe right.
Because I didn’t just use any kind of bread. Nope. I used the most sacred bread ever to grace this Earth. Challah bread.
Okay, now that I got that out of my system, if you haven’t tried challah French toast, you need to get on board because it is EVERYTHING. My college roommate Hayley introduced me to the magical experience that is challah and its many wonderful variations, including slow cooker French toast.
So where do you stand on eggnog? I feel like it’s a love it or hate it situation. Where do you fall? In case you didn’t catch on, I fall firmly on Team Eggnog. Remember last year’s eggnog ice cream snickerdoodle cookie sandwich? So. Ridiculously. Aaaa-mazing. Eggnog isn’t always the best for your waistline so I try to keep my eggnog love under strict control. But for Christmas morning breakfast, I’ll make an exception. Especially when it tastes out-of-this-world.
And looks pretty too 😉
Slow cooker French toast is fuss-free and gives you plenty of time to do more important things. Like wrap presents at the very last minute or get more beauty sleep.
Feasting on fluffy clouds of eggnog French toast on Christmas morning in your pajamas. It doesn’t get better…
BUT OH WAIT!!! IT DOES!!
Because as you might know, my sense of control (eggnog restrictions aside) isn’t so good. So I sorta kinda maybe definitely melted some good ol’ fashioned cookie butter. And drizzled it right on top.
It’s a Christmas miracle for your tastebuds! God bless us, every
- 1 loaf of challah bread (cut into bite size pieces)
- 8 eggs
- 1 tsp vanilla extract
- 2½ cups eggnog
- ½ tsp nutmeg
- ½ tsp cinnamon
- 4 tbsp butter (sliced into cubes)
- sprinkle of salt
- 2 spoonfuls of cookie butter
- In a medium bowl, whisk together the eggs, vanilla extract, eggnog, nutmeg, cinnamon, butter and salt together.
- Add the challah bread cubes to the mixture and toss to thoroughly cover the cubes.
- Pour into the slow cooker and cook on low for 5 hours (high on 3).
- In a saucepan over low heat, add the cookie butter and stir continuously to melt.
- Drizzle cookie butter on top of the French toast.
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