Guess what? Challah bread is the key to making the sweetest French toast. This is one of the best kept secrets and will make you the star of the kitchen. I like serving this with whipped cream, but you could also add fresh fruit, like sliced strawberries, or chocolate syrup if you want to make this an extra-special treat.
Ingredients
- 1 (1-pound) loaf challah bread, thickly sliced
- ¾ cup semisweet or dark chocolate chips
- 3 large eggs
- 1½ cups heavy cream
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon ground cinnamon
- Whipped cream (optional)
How to Make It
- Lightly spray the insert of a 6-quart slow cooker with cooking spray.
- Layer half the bread slices over the bottom of the slow cooker.
- Sprinkle half the chocolate chips over the bread slices.
- Layer the remaining bread slices on top of the chocolate chips.
- In a small bowl, whisk together the eggs, cream, brown sugar, vanilla, and cinnamon.
- Pour the egg mixture over the bread slices. Gently press down on the slices to submerge.
- Sprinkle the remaining chocolate chips on top.
- Cover, remove the insert, and refrigerate for 4 hours.
- Let the insert sit out on the counter for 15 minutes. Replace the insert and cook on Low for 4 hours or on High for 2 hours.
- Serve with whipped cream, if desired.
