When making French toast What is the ratio of eggs to milk?

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg , and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk.

What is a breakfast preparation made from bread soaked in a milk and egg mixture and then fried?

Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup. This has to be one of our favorite, and most indulgent, breakfast dishes.

What is the secret to good French toast?

The secret ingredient in this fluffy French toast recipe: all-purpose flour ! Flour binds the liquids together, which creates a more traditional “batter” and helps prevent soggy results. This extra ingredient ensures the French toast is crispy on the outside, but soft and fluffy on the inside.

What is a substitute for old fashioned syrup?

If you're looking for a simple syrup substitute, there are three favorites you probably have right in your home: honey, maple syrup and agave . For honey or agave, add warm water to them, to help turn the mix to syrup. You can also use a sweet, juicy fruit, like an orange.

Why does my homemade French toast taste like eggs?

If the balance is off and you include too many eggs or not enough milk , the finished French toast will have a scrambled egg-like flavor. When scaling this recipe up or down, keep in mind that you need 1/4 cup of milk for every egg.

How to tell when French toast is done?

Griddle or bake it This allows you to sear the French toast without burning it, while ensuring it's fully cooked in the center. "You know when your French toast is done when the center is set and doesn't have a runny consistency once cut ," Oliveira says.

What is the best bread for French toast?

Bread: I recommend using thick sliced bread, like Sara Lee Artesano, Texas Toast, or leftover homemade bread . It's nice (but not necessary) if the bread is a few days old, or slightly stale. We also loving using thick slices of cinnamon bread or brioche!

What do French people call French toast?

The usual French name is pain perdu (French: [pɛ̃ pɛʁdy] 'lost bread', reflecting its use of stale or otherwise "lost" bread. It may also be called pain doré 'golden bread' in Canada.

What to dip in eggs instead of bread?

These courgette fries make a great low-carb breakfast with a soft boiled egg. This is my Courgette Fries and the perfect Dippy Egg! Even for a carb-loving girl like myself, these parmesan courgette (zucchini) fries are a great alternative to toast for dipping into those soft-boiled eggs.

What is raw egg and milk called?

Eggnog, previously known as milk punch or egg milk punch , is a great beverage any time of year. And a delicious vehicle for consuming raw eggs (and milk). Culturally though, it still has a holiday feel.

How do you keep toast from getting soggy?

Fortunately, there's an easy way to prevent that sogginess and keep your bread just as crisp as it is when it comes out of the toaster. All you'll need to do is take two freshly toasted slices of bread, stand them up on an angle, and balance them against each other so that the two slices resemble the sides of a tent .

Is it normal for French toast to be soggy in the middle?

There are a couple of common mistakes that can really mess up your french toast. You don't want to turn your griddle heat up too high- the outsides will burn and the inside will be soggy . You don't want to use too much milk.

Slow Cooker Crockpot Blueberry French Toast Breakfast (with homemade syrup recipe) (2024)

October 21, 2012

The links in the post below may be affiliate links. Other links on this site may contain affiliate links to products, I may earn a small commission for posting and advertising their products. Read the full disclosure

A week ago Sunday we had this masterpiece for Sunday brunch – Slow Cooker Blueberry French Toast. It not only made the house smell amazing but it was a very delicious breakfast. This would be best made when you have company over – because it makes 12 servings and it is very, very rich, so a little bit goes a long way.

INGREDIENTS

8 eggs

1/2 cup plain yogurt

1/3 cup sour cream

1 teaspoon Vanilla extract

1/2 teaspoon ground cinnamon

1 cup 2% milk

1/3 cup maple syrup

1 loaf (1 pound) French bread, cubed

1 1/2 cup fresh or frozen blueberries

12 ounces cream cheese, cubed

HOW TO PREPARE

In a large bowl, whisk the eggs, yogurt, sour cream, vanilla and cinnamon together. Gradually whisk in milk and maple syrup until blended.
Place half the bread in a greased 5- or 6-quart slow cooker (we used coconut oil to grease pan), layer with half of the blueberries, cream cheese and egg mixture. Repeat layers. Cover and refrigerate overnight.
Remove from fridge about 30 minutes before cooking. Cover and cook on low for 3-4 hours or until a knife is inserted into French toast and it comes out clean.
Enjoy. We didn’t even put syrup on ours.

BLUEBERRY SYRUP RECIPE AND INSTRUCTIONS
We didn’t personally make this part of the recipe, but it sounds delicious!

1 cup sugar

2 tablespoons cornstarch

1 cup cold water

3/4 cup fresh or frozen blueberries, thawed, divided

1 tablespoon lemon juice

1 tablespoon butter

For the syrup – in a small saucepan combine sugar and constarch; stir in water until smooth. Add 1/4 cup blueberries. Bring to a boil; cook and stir until the berries pop, about 3 minutes. Remove from heat; stire in lemon juice, butter and remaining berries. Serve with french toast!

This recipe was sent in by Robynas part of ourCrock-tober series– so she’ll get a $10 Amazon gift card!Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

See Amazon’s best selling slow cookers and Crockpots here

What’s your favorite kind of french toast? Have you ever made french toast in the slow cooker before?

Reader Interactions

Comments

Jenn says
November 2, 2017 at 3:08 am
What happens if you skip the overnight in the fridge part…. oops!
Reply
Kaelah says
January 7, 2016 at 7:43 am
I always have trouble printing your recipes from this site. I always have to cut and paste. When i try to pinterest them they only just say the picture with no recipe. Any suggestions?
Reply
motherVB says
May 25, 2015 at 7:36 am
This recipie is delicious!!! I was a little nervous after reading the two people’s reviews that had “mush”, so I baked it in a 9×13″ pan at 350 for an hour. It turned out beautifully! The sauce was wonderful as well. I can’t wait to make it again…next time I may use raspberries instead of blueberries…mmm!!!
Reply
- Jenny K. says
  July 30, 2015 at 8:33 am
  I just wondered did you bake this in the oven covered with foil or just uncovered? Thanks 🙂
  Reply
Amy says
February 22, 2015 at 6:12 am
I just made this, and it turned out all mushy. Smelled good but it is a pile of mush. Disappointed 🙁
Reply
Marie says
December 14, 2014 at 4:08 am
Could I make this without the cream cheese?
Reply
Brianne Geiger says
See Also
35 Sweet And Savory Muffin Recipes That Will Make Your Mornings
June 16, 2014 at 7:27 pm
Hey Heather! It’s in the fridge as we speak! I only had 1 percent milk so I hope it will be ok! I was curious if it’s okay to put it on high for half the time? Or do you think it needs to be on low?
Reply
- Heather Clarke says
  June 17, 2014 at 4:49 pm
  Hi Brianne – I’m not sure about the high – I would probably say no? Did you try it? How was it?
  Reply
Carol says
February 17, 2014 at 9:45 am
I just made this for our annual Valentine’s Day Brunch. The crock pot was an excellent idea for a dish like this because my oven was already full with 2 egg bakes and some ham. The blueberry syrup is excellent – don’t skip it! I used just an 8 oz. pkg of cream cheese, which was plenty, and substituted Chobani vanilla greek yogurt for plain. The recipe makes a lot, but I poured the syrup over the top and refrigerated the leftovers. Still great reheated in the microwave the next day. My hubby turned the crock pot on a little too early, so it cooked for about 4.5 hours. It got a little dark and crusty on the outer edge, but still tasty. Thanks for an excellent recipe – I will be making this again!
Reply
April @ The 21st Century Housewife says
June 27, 2013 at 2:06 pm
I’ve made a similar casserole, but never in the slow cooker. What a convenient method! Your Blueberry French Toast Breakfast sounds delicious – with or without the yummy syrup!
Reply
Krista @ joyfulhealthyeats says
June 27, 2013 at 7:13 am
YUM! I have never tried making french toast in a crockpot. What a great idea! Definitely gonna try this, and love that you added blueberries to it!
Reply
Abby @ Just a Girl and Her Blog says
June 26, 2013 at 5:58 pm
This looks delicious! Pinned! I popped over from The Shabby Creek Cottage–thanks for sharing!
~Abby =)
Reply
SoFitSoGreen says
January 10, 2013 at 6:44 pm
OMG I know some people around here that would be seriously happy if I made this for them…just got a crockpot and this is the best recipe I’ve seen yet!
love the blog 🙂
Fellow fittie and foodie over at SoFitandSoGreen.blogspot.com
Reply
Stephie says
January 4, 2013 at 12:37 am
Is it weird that it turned out almost soggy?? I even had to fry it up in a pan, which minorly helped. I found it inedible! Yet my other recipes turn out great in my CP! Majorly bummed 🙁
Reply
Nicole says
December 25, 2012 at 6:07 pm
I made this today and there were things I liked and disliked about it. I thought there was too much cream cheese. I didn’t ‘get’ the taste of the clumped pieces of cream cheese on top. Next time I make it I’m going to try to whisk the cream cheese into the egg mixture some how.
I definitely think using the french bread is a must, and the blueberries were a yummy addition. We enjoyed ours with regular bottled maple syrup. Overall, it was good.
Thank you for this recipe! We will adapt it to our tastes a little more.
Reply
Brooke Kingston says
November 6, 2012 at 4:16 pm
Heather, this recipe is fabulous! I made it this morning for my MOPS group using one cinnamon swirl bread I had in the freezer. It was to-die-for delicious and so easy to make! Thank you for making me a hero at church today…this recipe is a keeper! (Oh, and I made the syrup…heavenly!)
Reply
- Heather says
  November 6, 2012 at 4:35 pm
  Yay! So excited that it was a hit Brooke!
  Reply
Karrie says
October 22, 2012 at 10:51 am
Seriously Heather, my mouth is watering! I love your pictures, they are beautiful. I can’t wait to try this recipe, thanks for sharing! And thanks Robyn too.
Reply
Leah says
October 22, 2012 at 6:52 am
This looks amazing! Thanks for sharing. I can’t wait to try this!
Reply

Slow Cooker Crockpot Blueberry French Toast Breakfast (with homemade syrup recipe) (2024)

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