Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, May 1, 2013


3 large eggs
2 cans (13 1/2-oz each) coconut milk
3/4 cup sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 loaf French bread, cut into 1-inch cubes (day-old works best)
1 cup flaked coconut
1 cup chocolate chips
1/2 cup chopped pecans, optional
whipped cream for serving, optional

In a large bowl, use a wire whisk to combine the eggs, coconut milk, sugar, cinnamon, nutmeg, and salt until well blended.

Add the bread cubes, coconut, chocolate chips, and pecans - if using - to the egg mixture; still gently just until coated.  Cover and refrigerate for an hour.

Lightly spray a 4 to 5-quart slow cooker or crockpot with canola or olive oil cooking spray.  Transfer the bread mixture to the cooker.  Place lid on cooker and cook on low setting for approximately 3 hours or until set.

To serve top with whipped cream, if desired.

Note: File Photo

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