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 Corned Beef Brisket
2 Tablespoons Light Brown Sugar, Packed
1 Teaspoon Whole Black Peppercorns
1/2 Cup Light Brown Sugar, Packed
2 Tablespoons Dijon Mustard
2 Tablespoons Maple Syrup
1 Tablespoon Horseradish
Place the corned beef brisket fat side down in a crockpot, and then cover with water by 1-inch.
Sprinkle the brown sugar and peppercorns over the corned beef.
Cover with lid; cook for 8 to 10 hours on low heat.
Preheat oven to 350 degrees.
Carefully remove the brisket from the crockpot, scrape off the layer of fat, remove any peppercorns, and then place in an oven-safe baking dish.
Whisk together all ingredients until smooth.
Slather the cooked brisket with the sauce and bake for 10 minutes.
2-3 boneless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 Tablespoons red wine vinegar
Salt & Pepper (optional)
Place all ingredients into crock-pot and cook on LOW for 8 hours or HIGH for 4 hours.
7 pound ham
2 cups pineapple juice
1 cup brown sugar
1/2 cup pure maple syrup
Unwrap ham and place in the Crock-Pot.
Rub ham with brown sugar on all sides.
Pour pineapple juice and maple syrup over the ham
Cover and cook for 4-5 hours on low.
About an hour before serving pour juice over the top of the ham
Remove and let it rest for 10 minutes before carving
5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
dash salt and pepper to taste
Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in Crock Pot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated. Serves 4.