Recipe: Lemon-Poppy Seed French Toast (make ahead, crock pot)

LEMON-POPPY SEED FRENCH TOAST

"Making French toast for a crowd just got easier. Lemon curd, cream cheese, and cubed bread transform into a morning favorite in your slow cooker."



Disposable slow-cooker liner
12 ounces country-style bread, cut in 1-inch pieces (about 9 cups)
1 (8 ounce) package cream cheese, softened
1⁄2 cup lemon curd
4 cups milk
1⁄4 cup granulated sugar
3 eggs, or 3⁄4 cup refrigerated or frozen egg product, thawed
1 tablespoon poppy seeds
1⁄4 teaspoon almond extract
1⁄4 teaspoon salt
Confectioner's sugar (optional, for serving)
Fresh raspberries, blueberries, and/or blackberries (optional, for serving)

Line a 3 1⁄2- or 4-quart slow cooker with a disposable slow-cooker liner. Place bread cubes in prepared slow cooker.

In a large bowl beat together cream cheese and lemon curd with a wooden spoon until smooth. Whisk in milk, sugar, eggs, poppy seeds, almond extract, and salt. Pour mixture over bread cubes in cooker.

Cover crock pot and chill for 4 to 24 hours.

WHEN READY TO COOK:
Cover and cook on LOW-heat setting for 7 to 8 hours or until a knife inserted near the center comes out clean. Turn off cooker. Let stand for 30 minutes.

Carefully lift liner from cooker, using a plate to transfer French toast to a cutting board. To serve, slice French toast. If desired, sprinkle with confectioner's sugar and serve with fresh berries.

Makes 8 to 10 servings
Adapted from source: Better Homes and Gardens The Ultimate Slow Cooker Book