Pour this succulent mixture over bread crumbs for the best slow cooker treat ever

Preparation Time: 10 minutes
Total Time: 3-4 hours on high/6-8 hours on low
Serves: 8
– 1 loaf (16 ounces/454 gr) of cinnamon swirl bread, cubed
– 6 large eggs
– 2 cups (475 mL) of half and half milk
– 1 cup (240 mL) of heavy cream
– 1/4 cup (50 gr) brown sugar
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– 1/8 teaspoon nutmeg
– 2 tablespoons of rum (optional)
– 3/4 cups (110 gr) of coarsely chopped walnuts
– 3/4 cups (110 gr) raisins
– 1/8 teaspoon of salt
1. Cube the bread and leave it out overnight so it goes stale.
2. Coat your slow cooker with cooking spray and place the bread in it, covering its base.
3. In a large bowl, combine the eggs, the half and half, the heavy cream, sugar, vanilla extract, cinnamon, nutmeg, salt and rum (if you choose to use it). Whisk together and pour mixture over the bread cubes, making sure they’re completely covered.
4. Sprinkle the walnuts and raisins over the mixture and cook for 3-4 hours on high or 6-8 hours on low.
TIP: Substitute the raisins and chopped walnuts for chocolate chips or serve with maple syrup, a little bit of cream cheese and a side of fresh fruit. Oh, and try not to drool as soon as you get a whiff of its divine smell.


Recipe adapted from Crock-Pot.
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