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)
8 Cups day old bread, cubed
3 Cups Granny Smith apples, peeled cored and cubed
1 Cup chopped pecans
8 Whole eggs
1 Can evaporated milk
1/2 Cup apple cider or apple juice
1 Cup packed light brown sugar
2 Teaspoons ground cinnamon
1 Teaspoon ground nutmeg
1/2 Teaspoon ground allspice
1/2 Teaspoon salt
1 Teaspoon vanilla extract
Place bread cubes, apples, and pecans in buttered Crock-Pot®.
Mix remaining ingredients.
Pour over bread and stir thoroughly.
Put lid on Crock-Pot® and start cooking on Low for 3 to 4 hours.
Top with caramel sauce, ice cream, or whipped topping.
3 cups thinly sliced carrots
3 tablespoons butter or margarine
2 cups water
3 tablespoons orange marmalade
1/4 teaspoon salt
2 tablespoons chopped pecans
Combine carrots, water, and salt in Crock Pot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes. Makes 5 to 6 servings.