I found this recipe on pinterest (of course) and decided to give it a whirl. It's just as easy as any other crock pot recipe I've tried, maybe even easier. You cut the bread, mix the custard and let the bread soak in the custard mixture overnight. It took even less time to mix the pecan topping the next morning to pour over the bread mixture in the crock pot. This only took a couple of hours on the high setting. The edges were a little firm but not dry and it was really good bread pudding (or call it French toast if you prefer). It's always hard for me to get a good picture of bread pudding. But this tastes better than it looks.
If you want to plan ahead, I would recommend this for a Mother's Day brunch - just set it to cooking in the crock pot a couple of hours before you need it then serve with no muss, no fuss. Whether you're the mom who doesn't want to spend a lot of time in the kitchen on your day or the kids/hubby who want to make something special for your mom on her day, this is a good option. The original blog I got it from mentioned bringing it to a potluck brunch and it easily works for that as well since you can serve it warm out of the crock pot.
1 loaf of bread sliced or diced (I used a 1-lb loaf of challah)
2 cups milk
1/2 teaspoon cinnamon
1/4 cup butter softened or melted
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup chopped pecans, toasted
Dash of nutmeg
- Whisk together eggs, milk and cinnamon and pour over diced bread in a large bowl. Cover an let it soak overnight in the fridge or at least 4 hours. I soaked mine overnight.
- When ready to bake, spray the inside of the Crock Pot (4-6 quart sized works best) to avoid sticking. Pour in bread mix.
- In a small bowl mix together butter, brown sugar cinnamon, pecans and nutmeg. Crumble of the top of the bread mixture. Cover and cook on low for 4 hours or on high for 2 hours. Let sit for 15-20 minutes and serve.