SLOW-COOKED BREAD PUDDING

Serves: 8-10

Slow cooker size: 5 to 7 quarts (5-7 L)

2 1/2 cups (625 mL) heavy cream

2 1/2 cups (625 mL) whole milk

9 large egg yolks

3/4 cup (180 mL) granulated sugar

4 tsp (20 mL) vanilla extract

2 tsp (10 mL) grated lemon zest

3/4 tsp (4 mL) salt

12 cups (3 L) challah, cut into 1-inch (2.5-cm) pieces, staled overnight

2 tbsp (30 mL) packed brown sugar

1/2 tsp (2.5 mL) ground cinnamon

Pinch ground nutmeg

1. Line slow cooker with aluminum foil collar and lightly coat with vegetable oil spray. Whisk cream, milk, egg yolks, granulated sugar, vanilla, lemon zest, and salt in large bowl until sugar has dissolved.

2. Stir in challah and let sit, pressing on bread occasionally, until custard is mostly absorbed, about 10 minutes.

3. Transfer challah mixture to prepared slow cooker and spread into even layer. Combine brown sugar, cinnamon, and nutmeg in bowl and sprinkle over top.

4. Cover and cook until centre of bread pudding is set, 3 to 4 hours on low.

5. Turn off slow cooker and let bread pudding cool, covered, for 30 minutes. Discard foil collar. Serve.