|
Enjoy this recipe from Slow-Cooker Fall Favorites.
Submitted by: Jo Ann from Gooseberry Patch
1 loaf French bread, cubed
6 eggs
2 c. milk
1-1/2 t. cinnamon, divided
1/4 c. butter, softened
1/2 c. brown sugar, packed
1/2 c. chopped pecans
1/8 t. nutmeg
Place bread cubes in a large bowl. In a separate bowl, beat together eggs, milk and 1/2 teaspoon cinnamon. Pour egg mixture over bread; mix well. Cover and refrigerate for at least 4 hours to overnight. Spoon bread mixture into a lightly greased slow cooker. In a small bowl, mix together butter, brown sugar, pecans and remaining cinnamon and nutmeg, sprinkle over bread mixture. Cover and cook on low setting for 4 hours, or on high setting for 2 hours. Let stand 15 to 20 minutes before serving. Serves 8. | |
|
|
Place bread cubes in a large bowl. In a separate bowl, beat together eggs, milk and 1/2 teaspoon cinnamon. Pour egg mixture over bread; mix well. Cover and refrigerate for at least 4 hours to overnight. Spoon bread mixture into a lightly greased slow cooker. In a small bowl, mix together butter, brown sugar, pecans and remaining cinnamon and nutmeg, sprinkle over bread mixture. Cover and cook on low setting for 4 hours, or on high setting for 2 hours. Let stand 15 to 20 minutes before serving. Serves 8. |
|
|