1loaf challah bread or french breadcut into one inch cubes
4cupsmilk or half and half
½cupbrown sugar or coconut sugar
3eggs
1teaspoonvanilla
1teaspooncinnamon
Caramel sauce for topping
Instructions
Lightly grease your slow cooker. Place the cubed bread into the slow cooker. In a large mixing bowl, whisk together the milk, sugar, eggs and vanilla. Pour over the bread. Cover and chill in the refrigerator for several hours. (You will want to soak the bread for at least four hours and up to twenty four hours to allow the egg mixture to soak in to the bread. I usually make this up in the morning, then turn the crockpot on before going to bed so it's ready the following morning).
To cook: Set the crockpot on the low heat setting and cook for eight hours. For last half an hour of cooking, remove lid and allow mixture to vent. After the last half hour of cooking, remove slow cooker from heat and allow to cool for approximately 20 minutes before serving. Serve topped with caramel sauce.