Getting back to using our slow cooker again as the temperatures finally start to drop. It was 39 degrees last night. Still not cold enough to kill all the mosquitos. We are in one of the centers of Eastern Equine Encephalitis (EEE) in the country. As the lake levels have risen over the last few years the water tables have risen creating large pools of standing water in the streets and low lying areas. With these mosquito breeding grounds we have had 9 EEE cases so far this year. Until the mosquitos die off everyone looks at any bite as a potential problem.
So, lots of bug spray and no outdoor activities in schools and the community around dusk.
This was a nice sweet breakfast. It reminded me more of a bread pudding than a meal but it was still good. The hint of sweetness from the cream cheese was the best part for the kids. I liked mine drizzled with melted butter and syrup but the kids preferred powdered sugar.
Use a good bakery bread or leftover homemade bread for this dish not the flimsy white bread in a loaf. It will make all the difference in the dish. Also, cut the bread into small chunks so it really soaks up the egg mixture. If there is not enough egg to cover the whole dish add an egg or two with a tablespoon of milk to the recipe.
- 12 slices of bread, cut into 1/2 inch chunks
- 10 eggs
- 1 1/2 cups whole milk
- 1-2 teaspoons cinnamon
- 2 teaspoons vanilla
- 16 ounces cream cheese, softened
- 1/3 cup whole milk
- 2 cups powdered sugar
- Spray slow cooker with non-stick cooking spray VERY WELL.
- Whisk eggs with 1 1/2 cups of milk.
- Beat together cream cheese ,1/3 cup milk, powdered sugar, cinnamon, and vanilla until smooth and creamy.
- Put one layer of bread into the bottom of the slow cooker.
- Pour in 1/3 of egg mixture
- Drizzle 1/2 of cream cheese mixture on top
- Repeat steps 4, 5, and 6. End with egg mixture being poured over the bread.
- Cook on low for 4-5 hours (egg mixture should be all cooked and absorbed)
- Serve topped with syrup, powdered sugar, or fruit.