Slow-Cooker Cinnamon Crunch French Toast

Ingredients

• 6 eggs
• 1 1/2 cups milk
• 2/3 cup brown sugar, divided
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp salt
• 1 450-g store-bought egg-bread loaf, preferably challah, sliced 1 in. thick

Topping

• 2 cups cornflake cereal
• 1 tbsp butter, melted
• 1 tbsp brown sugar
• 1 tsp cinnamon

Optional toppings

• maple syrup
• sliced bananas
• berries

Directions

• Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.
• Beat eggs with milk, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl. Dip both sides of bread slices in egg mixture. Arrange a layer of dipped bread on the bottom of the insert, then sprinkle evenly with 3 tbsp sugar. Repeat with remaining bread and sugar. Pour any remaining egg mixture overtop. Cover and cook on low for 6 hours.
• Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.
• Place cereal in a medium bowl. Stir melted butter with 1 tbsp brown sugar and 1 tsp cinnamon in a small bowl, then drizzle over cereal and toss to coat. Sprinkle over French toast. Cut into 8 portions. Serve with maple syrup and fruit, if desired.