Made with fresh bread!

In a bowl, whisk together 2 eggs, 1/2 c. milk, 1/4 c. cream, 2 t. vanilla, 1/4 c. sugar & 1/2 t. cinnamon. Whisk well to dissolve the cinnamon. Add 2 c. bread cubes, & toss to combine.

Divide mixture between 2 ramekins. In the bottom of the slow cooker, place 2 rings of foil for the ramekins to sit on. 

Pour 3 c. of hot tap water around the ramekins. Cook on LOW for 2-3 hrs, testing after 2 hrs. 

Remove the lid from the slow cooker, and let them cool slightly before carefully lifting them out of the slow cooker. I like to serve them warm with a little scoop of ice cream!