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.
