Slow Cooker French Toast Bread Pudding

Step 1

Grease 3½ quart(3½L) oval slow cooker with nonstick cooking spray.

Step 2

In a small mixing bowl, combine brown sugar and ground cinnamon. Stir well, reserving 1 teaspoon of mixture and set aside.

Step 3

Cut bread slices in half diagonally. Arrange bread slices in single layer in the bottom of slow cooker(keep as flat as possible). Evenly sprinkle one tablespoon of cinnamon mixture. Repeat layering with remaining bread and cinnamon mixture, keeping layers as flat as possible.

Step 4

In a large saucepan, combine whipping cream, the half-and-half, vanilla, and salt. Cook over medium heat, stirring, until mixture comes to a boil. Reduce heat to low.

Step 5

Meanwhile, the in a medium bowl, combine egg yolks and granulated sugar. Whisk a while adding 1/4 cup of hot cream mixture. Add warmed cream mixture to the saucepan and increase heat to medium-high. Cook,stirring,until mixture thickens slightly(about 5 minutes). Do not boil.

Step 6

Remove from the heat and stir in ground nutmeg. Pour mixture over bread and press bread down lightly. Sprinkle reserved 1 tablespoon of cinnamon mixture on top.

Step 7

Cover slow cooker and cook on low-heat setting for 3-4 hours or until tester inserted into the center comes out clean. Turn off slow cooker and uncover. Set aside and let pudding rest 20 minutes before spooning into bowls. Serve with maple syrup.