Moist and delicious, this tastes as great as it smells while it’s cooking.
Makes 6 servings.
5 eggs, beaten
31/2 cups milk
2 teaspoons vanilla
2 tablespoons ground cinnamon
1/2 teaspoon salt
6 cups plain breadcrumbs (or more to make mixture as thick as cooked oatmeal when mixed with all ingredients)
3/4 cup packed brown sugar
1 tablespoon butter, melted
2 bananas, mashed or sliced
1. In a large bowl, mix all ingredients together until bread crumbs are thoroughly wet and mixture is smooth like thick oatmeal.
2. Spray the inside of the slow cooker with non-stick cooking spray, and pour the mixture inside. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. For the last half hour of cooking, open the lid on one side and put the handle of a spoon under to keep the lid propped open. This will allow the moisture to escape. If you don’t do this, you will have a layer of liquid all around the bread.
3. When the bread is done, a knife stuck in the middle will come out fairly clean. Serve warm.
Variation:
For an added taste treat, add a diced pear to the dough before cooking.