Ingredients:
In a medium-size bowl, mix milk, eggs, 1/4 teaspoon cinnamon, 1/2 cup sugar, and the remaining 1 teaspoon vanilla extract together to make a custard; set aside.
Submerge one of the sandwiches in the custard until it is soaked. Place in the bottom of a 4- to 6-quart oval slow cooker, setting it toward one end of the crockery insert. Submerge another sandwich in the custard and set it toward the other end of the insert. Place the 2 remaining slices of ricotta-spread bread, ricotta side down, on top of the sandwiches. There will be gaps to one side of each sandwich. Cut the remaining sandwich in half, submerge each half in the custard, and wedge each half into a gap. Pour the remaining custard over the top, then let the contents sit until the mixture is mostly absorbed, about 5 minutes.
In a small bowl, mix the remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon together. Sprinkle over the top of the French toast, cover, and cook on low 4 to 4-1/2 hours.
Source: Almanac
- 1 container (15 ounces) ricotta cheese, whole milk or part skim
- 3/4 cup sugar, divided
- 1-1/2 teaspoons vanilla extract, divided
- 8 slices white bread or challah, brioche, or other egg bread
- 3 cups milk, whole or 2%
- 4 eggs, large or extra large
- 1/2 teaspoon ground cinnamon, divided
- 2 cups applesauce or cut fresh fruit (optional)
In a medium-size bowl, mix milk, eggs, 1/4 teaspoon cinnamon, 1/2 cup sugar, and the remaining 1 teaspoon vanilla extract together to make a custard; set aside.
Submerge one of the sandwiches in the custard until it is soaked. Place in the bottom of a 4- to 6-quart oval slow cooker, setting it toward one end of the crockery insert. Submerge another sandwich in the custard and set it toward the other end of the insert. Place the 2 remaining slices of ricotta-spread bread, ricotta side down, on top of the sandwiches. There will be gaps to one side of each sandwich. Cut the remaining sandwich in half, submerge each half in the custard, and wedge each half into a gap. Pour the remaining custard over the top, then let the contents sit until the mixture is mostly absorbed, about 5 minutes.
In a small bowl, mix the remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon together. Sprinkle over the top of the French toast, cover, and cook on low 4 to 4-1/2 hours.
Source: Almanac