Eggnog French Toast Bread Pudding

Found in Slow Cooker Favorites magazine.

 

9c dried 1" cubed challah or Hawaiian sweet bread

3 eggs, lightly beaten

3c eggnog

1/4c sugar

1 tsp ground nutmeg

1 tsp vanilla

1/4 tsp salt

maple syrup

 

Line a 4qt slow cooker with a liner; coat line with cooking spray. Place bread cubes in cooker.

In a large bowl, combine next 6 ingredients; pour over bread cubes. Lightly press down bread to moisten. Cover and chill 4-24 hours.

Cover and cook on low 3 hours or until a knife comes out clean, giving liner a half turn halfway through cooking. Turn-off cooker. remove crock liner from cooker. Let stand, covered, 30 minutes. Serve with maple syrup.