Crockin' French Toast

For all my snowbound east coasters...make this for Saturday morning! It is warm, cozy and taste like a cinnamon roll but without all the work. Oh so good!

Side note: Do NOT use Mrs. Buttersworth or any other fake maple syrup in this. Splurge and get the real thing...it will last in your fridge for awhile.

Side note II: I actually wouldn't hesitate to cook this the night before and then reheat (not in the crock pot) before you serve it in the morning. I felt like it tasted it even better the next day.

Crockin' French Toast Casserole

Serves 6 in Large Oval crock pot

Ingredients:

1lb loaf sliced cinnamon swirl bread, each slice cut into quarters

2 tbsp cold unsalted butter, cut into thin slices

8 large eggs

1 1/2 cups half and half

1 1/2 cups whole milk

1/4 cup pure maple syrup

1/4tsp ground nutmeg

1/4 tsp salt

Topping:

3 tbsp unsalted butter, cut into small pieces

1/2 cup firmly packed brown sugar

1/2 cup old-fashioned rolled oats

1/2 tsp cinnamon

Directions:

Coat the inside of the crock with nonstick cooking spray. Add half the bread quarters and sprinkle with the slices of butter. Add the remaining bread quarters.

In a large bowl, whisk together the eggs, half and half, milk, maple syrup, nutmeg and salt. Pour over the bread and press down gently to soak all the bread.

In a small bowl, combine topping ingredients and use your fingers or two forks to work them together until crumbly. Sprinkle over the top of the bread mixture. Cover and cook on HIGH for 2 1/2-3 hours, until the sides are browned and the center is set.

Let the casserole rest, covered, in the turned-off cooker for 15 minutes before serving.