Overnight Crock Pot Bread Pudding French Toast

                 Overnight Crock Pot Bread Pudding French Toast

Ingredients:
1 whole 16 oz loaf of raisin challah (or plain challah and then add 1 cup diced/bite size fruit of your choice)
6 eggs
2 tsp vanilla
1 cup low fat milk
1 cup heavy cream
1 Tbl cinnamon
1 tsp lemon rind
1/2 tsp nutmeg
1/4 cup brown sugar

Slice challah into 1" slices and place on a baking sheet.
Bake at 350* for about 10 minutes to lightly toast/dry it out.
Cut up challah slices into approximately 1" cubes and place in a large bowl.



In a separate bowl, whisk together the remaining ingredients (except fruit if adding more, stir that in after mixture is whisked well).






 
Pour mixture over challah and stir to coat completely and let sit to absorb for about 5 minutes.
Grease the inside of the crock pot well with either butter or butter flavored cooking spray.





Stir challah mixture again and then pour into the crock pot.
Cook on low for 7 1/2 hours.




 

Remove cover and cook an additional 1/2 hour on low to dry up any excess liquid.

Place cooked loaf on a cutting board, cut into 1" slices and serve with powdered sugar or warm syrup.

Cherry Coke Pulled Pork Sliders

Super Bowl time is almost here, so as always I'm going to share some of my favorite recipes and things that I plan to serve at my Super Bowl party. This is a very easy, very moist and flavorful pulled pork. You can use your favorite BBQ dry rub and favorite BBQ sauce, but if you are planning ahead, I strongly suggest going online and ordering the BBQ sauce from Atlanta's Fat Matt's Rib Shack. It's the best I've ever had, and I always try to have a couple bottles around for when I make BBQ anything.

Cherry Coke Pulled Pork Sliders

Boston butt roast
Dry BBQ seasoning
Tony chacheres seasoning
2 cans cherry coke
1 cup baby carrots
1 cup celery cut into 2" chunks
1 large Vidalia onion cut into large chunks
1 bottle BBQ sauce (Fat Matts Rib Shack or Sticky Fingers are my favorite)
Hawaiian rolls

Sprinkle a liberal amount of BBQ seasoning and Tony Chacheres all over the roast.
Place 1/2 of the veggies at the bottom of the crock pot, put the roast on top, and then pour the remaining veggies on top.
Pour both cans of cherry coke on top.

Cover and cook on low 6 hours.
Remove roast and veggies, and strain liquid into a bowl to remove any extra fat.
Shred pork and place back into crock pot.
Pour remain liquid and bottle of BBQ sauce into crock pot.
Stir gently, cover and cook an additional 2 hours on low.
Serve on Hawaiian rolls with the veggies on the side

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