1 loaf cinnamon raisin bread
2 cups milk
1 ½ teaspoons cinnamon
¼ cups butter softened
½ cup brown sugar packed
½ teaspoons vanilla
1 - Take one loaf of cinnamon raisin bread, cut it into cubes and place the bread cubes into a very large bowl.
2 - In a different bowl, place your eggs, milk, vanilla, and 1½ teaspoon of cinnamon, and beat together until well blended.
3 - Pour your egg and milk mixture over your bread cubes and stir/toss until all your bread is well coated.
4 - Cover and place in your refrigerator for at least 4 hours or overnight.
5 - Pour your coated bread into your greased slow cooker.
6 - Cover and cook on low for 4 hours or high for 2 hours.
7 - Let it cool down for about 15-20 minutes before serving.
Recipe adapted from Recipes That Crock
Miss Menu Tip:
If you want it to cook overnight so you can have it for breakfast, cook it on the Warm setting over for 8 hours, and then switch it to the Low setting for an hour, or until you see the mixture beginning to dry out.