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.
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
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.