Cream Cheese Crock Pot French Toast Casserole - Recipes That Crock! (2024)

FAQs

How do I reduce the liquid in my slow cooker? ›

If it comes to serving and you open your slow cooker to find a watery sauce, never fear we have an easy answer. Take the lid off, turn the machine up to high heat and leave it for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce.

The secret ingredient in this fluffy French toast recipe: all-purpose flour! Flour binds the liquids together, which creates a more traditional “batter” and helps prevent soggy results. This extra ingredient ensures the French toast is crispy on the outside, but soft and fluffy on the inside.

When toast is allowed to lay flat down, condensation can build up and get trapped on the underside. This moisture then seeps back up into the bread, causing one side of your toast to become soggy.

The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle. Leaving the bread in the egg mixture for too long is another route to soggy French toast.

The difference between the two settings isn't a higher temperature, it's the time it takes for the slow cooker to reach the simmer point. On high, that's around three to four hours, and on low, it's seven to eight, according to Crock-Pot. So imagine if your dinner is cooking away on high all day while you're at work.

A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup. Need a gluten-free option?

The usual French name is pain perdu (French: [pɛ̃ pɛʁdy] 'lost bread', reflecting its use of stale or otherwise "lost" bread. It may also be called pain doré 'golden bread' in Canada. There are fifteenth-century English recipes for pain perdu.

Whether the casserole contains lots of cream or ricotta cheese, dairy tends to separate and become grainy after freezing. The casserole will still be safe to consume, but it won't be as appetizing.

Should you bake French toast casserole covered or uncovered? Baking the casserole uncovered seems to work best so that the streusel topping gets crunchy and caramelized.

Incorrect oven temperature - Casseroles that are baked at an oven temperature that is too low may not cook evenly, resulting in a soggy top and a firm or crunchy bottom. Too much liquid - Casseroles that have too much liquid may not be able to absorb all of the moisture, leading to a soggy top.

How do you fix a wet casserole? ›

Thicken a meat casserole the most popular way with flour.

This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness. Use oatmeal four if you have a gluten allergy.

This is often due to high water content in some vegetables and dense meats that are used in these dishes. Browning /cooking the meats (and draining off any excess liquid) and sautéing the vegetables before cooking often helps this issue.

Probably 2 things: you're not using enough sauce, and you're baking it uncovered. Possibly the sauce you're using is too dry as well.