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.

Saturday, December 28, 2013


3 large eggs
1/2 cup packed brown sugar
1/2 tsp ground nutmeg
1 cup milk
1 cup heavy cream
1 tsp vanilla extract
1/4 cup butter, melted
1 loaf (1 lb) cinnamon-raisin bread, cut into 1-inch cubes
1/2 cup cinnamon chips (butterscotch chips if you can't find cinnamon)
1/2 cup chopped, toasted pecans
whipped cream for serving, optional

In a large bowl, whisk together the eggs, brown sugar, and nutmeg; stir in the milk, cream, vanilla extract, and butter.  Add bread cubes, stirring until completely moistened.  Stir in the chips and pecans.

Transfer mixture to a lightly greased 4-quart crockpot.

Place lid on cooker and cook on low setting for 2 hours or until the center is set.

Very carefully, using oven mitts, remove the crock from the heating element portion of the cooker.  Set crock aside and allow to set, covered, for 30 minutes before serving.

Serve warm with a dollop of whipped cream, if desired.

Note: This is a recipe I got a few years ago from Mr. Food.

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