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 crock-pot.
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 several years ago from Mr. Food.
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 crock-pot.
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.
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