Rating: 3.5 stars
12 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
  • 12 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
chill:
4 hrs
slow-cook:
3 hrs
stand:
30 mins
total:
7 hrs 50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°F. Spread bread cubes in two 15x10-inch baking pans. Bake 10 to 15 minutes or until dry, stirring twice. Cool. (Or let bread cubes stand, loosely covered, at room temperature for 8 to 10 hours.)

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  • Line a 3 1/2- or 4-quart oval slow cooker with a disposable slow cooker liner; coat liner with cooking spray. Place bread cubes in prepared cooker.

  • In a large bowl whisk together the next six ingredients (through salt); pour over bread cubes. Use a large spoon to press bread down slightly to moisten. Cover and chill 4 to 24 hours.

  • Cover and cook on low about 3 hours or until a knife comes out clean, giving crockery liner a half-turn halfway through cooking, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, 30 minutes. Serve with maple syrup.

Nutrition Facts

296 calories; fat 7g; cholesterol 141mg; saturated fat 3g; carbohydrates 47g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 29g; protein 11g; vitamin a 297.7IU; vitamin c 1.4mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 10mcg; vitamin b12 0.6mcg; sodium 336mg; potassium 227mg; calcium 155mg; iron 0.6mg.
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