6 Cups of cubed Cinnamon Swirl Bread
7 Large eggs
2 ½ Cups whole milk
1 Cup heavy cream
¼ Cup granulated sugar
¼ Cup maple syrup
2 Teaspoons real vanilla extract
1 ½ Teaspoons ground cinnamon
¼ Teaspoon ground nutmeg
¾ Cup chopped dates
3 Teaspoons butter, cut into bits
¾ Cup candied pecans, coarsely chopped
Coat the inside of your Crock-Pot® slow cooker with cooking spray
Spread the bread cubes on a baking sheet and crisp in a 275 degree oven for 20 minutes, or until slightly dry and hard. Spread bread over the base of your Crock-Pot® slow cooker.
While the bread is baking whisk the eggs, milk, cream, sugar, syrup, vanilla, cinnamon, and nutmeg together.
Pour mixture over bread and press lightly to make sure all the bread is submerged. Sprinkle on the dates and pecans (recipe below), and finally the cut up pieces of butter and cook on high for 3 to 4 Hours.