One of my favorite rules from the first Dinner: A Love Story cookbook, is that once someone makes a recipe in the Ward/Rosenstrach household, it becomes his forever.
“Often I would see a recipe in Gourmet and be so eager to get started on it that I couldn’t wait for him to come home from work to pitch in. Likewise, he’d scour our growing cookbook collection and select meals that I had no interest in making with him–meals, actually, that I wouldn’t have ever selected in the first place. A lot of keepers came out of this trial-and-error period, but more important, a dinner rule that is still in effect twelve years later took root: When one of us discovers a new recipe, cookes it for dinner, and it’s a success, it is the cook’s responsibility to prepare that dinner from that point forward. Forever. Ad infinitum.”
(From this cookbook, which is an all-time fave of mine, both for the recipes, and the life advice.)
In the same vein, I don’t make French Toast.
But I did make Slow Cooker Nutella French Toast Casserole, which is really something different entirely. CV(D) made this for our first annual brunch in the country. Technically, that makes it her recipe to make forever, but I bent the rules here because a) she doesn’t live in my house, and b) it was for her baby shower, and I couldn’t well ask her to cook for her own event.
This is such a great recipe to keep in your back pocket the next time you have company coming for brunch. It cooks in two hours, and nobody doesn’t like Nutella.
A couple of notes:
- The amount of Nutella in the casserole is just enough to give the dish some flavor, so it’s all about a drizzle on top when it’s warm, so it will melt into the crevices between the chunks of bread.
- The recipe calls for almond milk, which I rarely have. However, I was feeding a crowd, and made one with regular milk and one with coconut milk. The coconut milk was noticeably more flavorful, and that’s what I’ll use from here on out.
To make Slow Cooker Nutella French Toast Casserole for 8, you will need:
- 1, 1 pound loaf brioche or challah bread
- 6 eggs
- 2 cups coconut milk (I used full fat)
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 heaping tablespoons Nutella, plus more for topping
- Pinch salt
Cut the bread into bite sized cubes (1-1/2 inches). In a bowl, whisk eggs, milk, cinnamon, vanilla, Nutella, and salt. The Nutella will be a little clumpy still, and that’s fine. Put bread in the bowl of a slow cooker, and pour egg mixture on top. Cook on high for 2 hours. Serve with a healthy dollop of Nutella.