Ingredients
3
eggs
1/2
cup sugar
1
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1
cup milk
1
cup whipping cream
1
teaspoon vanilla
2
tablespoons butter or margarine, melted
1
loaf (1 lb) cinnamon-raisin bread, cut into 1-inch cubes
1/2
cup chopped pecans, toasted
Whipped cream, if desired
Preparation
In large bowl, beat eggs, sugar, cinnamon and nutmeg with whisk. Stir in milk, whipping cream, vanilla and melted butter. Add bread cubes and pecans; stir gently just until bread is moistened. Cover; refrigerate 1 hour.
Spray 2 1/2-quart soufflé dish with cooking spray. Pour bread mixture into dish; cover with foil. Pour 1 cup water into 6-quart round slow cooker; place cooling rack that fits in slow cooker in bottom of slow cooker. Place soufflé dish on rack.
Cover; cook on High heat setting 3 hours or until sharp knife inserted in center comes out clean. Cool slightly before serving. Serve warm with whipped cream.
