Take one loaf of French bread, cut it into cubes and place the bread cubes into an extra large bowl.
In a different bowl, place your 6 beaten eggs, milk, vanilla and cinnamon and beat together until well blended.
Pour your egg and milk mixture over your bread cubes and stir/toss until all your bread is well coated.
Cover and place in your refrigerator for at least 4 hours or overnight.
Pour your coated bread into your greased 6 quart slow cooker or casserole crock pot.
Mix together your remaining egg, cream cheese, vanilla and sugar until well blended and able to be poured
Pour your cream cheese mixture evenly across the top of your casserole
Cover and cook on low for 4 hours or high for 2 hours, turning your insert halfway through the cooking time if your slow cooker does not cook evenly
Remove the lid of our crock pot 15-30 minutes before the end of your cooking time
Serve hot as is or topped with pancake syrup, if desired
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.