Slow Cooker Chicken French Toast Recipe

Directions

Place the potatoes in a 9x13 inch casserole dish. Spread 1 tablespoon butter over each. Set aside one side of the potatoes along with the eggs, brown sugar and the flour. Sprinkle with jigger croutons and evaporated milk.

Preheat the oven to 400 degrees F (200 degrees C).

Place the cubes of potatoes into the oven and cook for about 1 hour or until potatoes are tender and lightly browned.

Remove the potatoes from the oven and let cool in the refrigerator. Heat 1 tablespoon butter in a wire rack to form a nice buttery white, set aside. In a mixing bowl, sift together powdered sugar, 3/4 cup cornstarch and 1/2 cup white sugar until just blended. Mix flour with toasted rolled oats and salt and pepper to taste. Pour 1/2 teaspoon flour mixture over the potatoes. Cover the prepared baking dish with foil and let cool.

Meanwhile, heat remaining 1 tablespoon butter in the pan over medium heat. Add the fennel and marinated cooked fennel, cooking and stirring until they are crisp. Remove foil and sprinkle with white sugar mixture. Sprinkle the fresh parsley over the top of the filled baking dish. Cover and refrigerate overnight.

The following day, preheat the oven to 350 degrees F (175 degrees C).

Set the oven preheated to 450 degrees F (220 degrees C). Line a 9x13 inch pan with foil or aluminum foil. Pour 1/4 cup of the olive oil into the pan, brushing everything with the flour. Sprinkle liberally with dark chopped walnuts.

Rainbow sprinkling horseradish over the prepared crust. Turn the pan 40 to 45 minute later, ensuring that all of the foil has been cut.

Bake at 350 degrees F (175 degrees C) for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 5 5 minutes. Remove foil and sprinkle with dried basil. Sprinkle with dried oregano and salt and pepper to taste. Bake for 10 minutes, or until the foil is browned. Cool before serving.