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
2 Teaspoons melted butter
2 Teaspoons brown sugar
1 Cup chopped pecans
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.
1 tablespoon unsalted butter, at room temperature
1 cup heavy cream
3/4 cup low-sodium chicken broth
4 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves, lightly chopped
2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)
6 ounces grated Gruyere cheese (about 2 cups)
Kosher salt and freshly grated black pepper
Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)
4 boneless skinless chicken breasts, cut into 1 inch pieces
1 small onion, chopped
3 cloves garlic, minced
2 Tablespoons fresh ginger, grated
1 (29 oz) can tomato puree
1½ cups plain Greek yogurt
2 Tablespoons olive oil
2 Tablespoons Garam Masala
1 Tablespoon cumin
½ Tablespoon paprika
2 teaspoon salt
¾ teaspoon cinnamon
¾ tsp black pepper
1 tsp cayenne pepper
2 bay leaves
1 cup heavy cream
½ Tablespoon cornstarch
cilantro, chopped for garnish
In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
Add in the chicken pieces and toss to coat in the sauce. Add in the bay leaves. Cook on low for 6 hours and high for 4 hours.
During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Add in to the sauce and continue to cook for another 20 minutes.
Serve over rice.
1 Loaf of day old french bread (Cubed)
4 Tablespoons cubed butter
1 1/2 Cups each of heavy cream & milk
1 1/2 Cups of sugar
2 Teaspoon vanilla extract
1 Can of peaches (chopped)
1/2 Cup of pecans
1 1/2 Teaspoons each nutmeg and cinnamon
Spray your Crock-Pot® slow cooker with a non-stick spray
Place cubed bread, peaches, nuts and butter into the stoneware.
Hand whisk eggs, heavy cream, milk, sugar, vanilla, nutmeg, and cinnamon until well blended.
Pour mixture over the bread and cover for 2 hours on high, for the last 30 min uncover and let it cook on high. (mush bread down so liquid covers)