Here’s another delicious make-the-night-before option, as well as a great way to use bread that’s on the verge of getting stale.
Makes 6 servings.
12 slices thick-cut bread (Challah is best)
6 eggs
1 teaspoon vanilla
1 teaspoon lemon zest
2 cups evaporated milk
2 tablespoons dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups diced fresh fruit, including apples, pears, bananas, raspberries, and blueberries
Non-stick cooking spray
1. Spray a 4-quart slow cooker with non-stick cooking spray. Layer the bread in the slow cooker.
2. In a small bowl, whisk the eggs, vanilla, zest, evaporated milk, brown sugar, cinnamon, and nutmeg. Pour over the bread. Cover and cook on Low for 6 to 8 hours.
3. Remove the lid, and cook uncovered for an additional 30 minutes or until the liquid has evaporated.
4. Divide up the bread and sauce, and garnish with fresh fruit.