FRENCH TOAST BREAD PUDDING

2 tablespoons packed dark brown sugar

(the world will not come to an end if you use light brown sugar)

2 1/2 teaspoons ground cinnamon

1 loaf (24 oz) Texas toast style bread

(I know they have it at Fred Meyer and Winco)

2 cups whipping cream

2 cups half and half

2 teaspoons vanilla

1/4-teaspoon salt

4 egg yolks

1 1/4 cups granulated sugar

1/4-teaspoon ground nutmeg

Maple Syrup

Whipped cream for top

1. Coat 3 1/2 quart crock-pot slow cooker with nonstick cooking spray.

Combine brown sugar and cinnamon in small bowl. Reserve 1 tablespoon; set aside.

2. Cut bread slices in half diagonally. Use heels of bread on bottom of crock-pot. Arrange bread slices in single layer in bottom of Crock Pot, keeping as flat as possible. Evenly sprinkle rounded tablespoon of cinnamon mixture. Repeat layering with remaining bread and cinnamon mixture, keeping layers as flat as possible. Tuck bread into vertical spaces, if necessary.

3. Cook and stir cream, half and half, vanilla and salt in large saucepan over medium heat, allowing mixture to come to a boil. Reduce heat to low.

4. Meanwhile, whisk egg yolks and granulated sugar in medium bowl. Continue to whisk quickly while adding 1/4 cup of hot cream mixture (just estimate). Add warmed egg mixture back to saucepan and increase heat to medium-high. Cook and stir about 5 minutes or until mixture thickens slightly. Do not boil.

5. Remove from heat and stir in nutmeg. Pour mixture over bread and press bread down lightly.

Sprinkle reserved cinnamon mixture on top. Cover; cook on Low 3-4 hours or on High 1 1/2 to 2 hours or until tester inserted into center comes out clean.

6. Turn off Crock Pot and uncover. Let pudding rest 10 minutes before spooning into bowls. Serve with a drizzle of maple syrup and a dollop of whipped cream, if desired.

I think it would turn out better if you do it on low and slow because I did it on high and the edges got too done.

TIP: Allow breads, cakes and puddings to cool at least 5 minutes before scooping or removing them from, the crock-pot.

Thanks Sister Gorringe