1.) After slicing bread, leave it sit on the counter top on a plate or cookie sheet for at least a couple (2 - 4) hours to dry out. Eight hours is better. This will make a difference, believe it or not.
2.) Make sure you use the evaporated milk that's called for. Evaporated milk has a higher tolerence to the extended heat than regular milks do. If you substitute regular milks you are chancing that the milk may clump or curdle during cooking.... ruining the entire dish.
3.) Give the bread plenty of time to soak up the liquid before cooking. I usually give it at least a total of 30 minutes, pressing any bread that floats back down every 10 minutes.
4.)If you skip step 1 in these notes, this is what has caused your dish to be soggy, not excess liquid. Understand that when adding liquid to fresh bread you are setting it up to be soggy from the beginning. The liquid breaks the fresh bread down. Dry, or stale, bread holds is much sturdier and holds it's shape better for a dish like this. (It really reminds me of a bread pudding.... what do you think?)
5.) This is perfect for a brunch, breakfast or even dinner... all I pair it with is fresh fruit or fruit salad
I love breakfast for any meal, but this breakfast..... I think I could eat it 3 meals a day for at least a week. It is THAT good. When I first tried it something went wrong. By the time I cooked and tweaked it several times, this version is THE best crock pot stuffed french toast I've ever, ever, ever had. (and I've had A LOT)