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This is a sponsored recipe from Acme and Lucerne Dairy products. All thoughts are my own.
Recently I partnered with Acme and shared some great tips and tricks for the holidays. The hacks are great to make things easier and great recipes that work perfect for the holidays. I love that the tips and recipes from Executive Chef Jeff Anderson can be used all year round to make life easier. The best tip of all, and it is true all year round is using high quality ingredients, like Lucerne dairy products.
Everyone knows that using a crockpot is a huge time saver and a great hack to have dinner on the table without having to stand at the stove for an hour. The crock pot also makes breakfast a snap too. Use your crock pot to make Crockpot french toast and have breakfast ready for you in the morning. It takes the cooking time out of your morning and saves you time. Take it one step further and make Crockpot Eggnog French toast with a Maple Creme syrup.
1 (18 ounce) French bread loaf
8 Lucerne™ eggs – Available only at Acme
2 1/2 cups Lucerne™ Light Eggnog, divided- Available only at Acme
1/4 tsp kosher salt
1 1/2 cup maple syrup, divided
2 tsp ground cinnamon
1 tsp vanilla extract
1/2 cup chopped toasted pecans (optional)
Crockpot Eggnog French Toast with Maple Creme Syrup
1. To make clean up easier, line a crockpot with aluminum foil and spray with nonstick spray. Cut bread into cubes and place in crockpot.
2. In a medium bowl, whisk eggs. Add 2 1/4 cups eggnog, salt, cinnamon, vanilla and 1/2 cup maple syrup, whisking well. Pour mixture over bread cubes.
3. Cover, turn on low for 4 hours. Remove lid and sprinkle in pecans. Scoop on plates and drizzle top with Maple Creme Syrup.
4. Microwave, using a microwavable bowl or mug, the maple syrup for 1 minute. Whisk in 1/4 cup eggnog.
To make this even more delicious, serve with Maple Vanilla Whipped Cream and strawberries.