- 1 loaf white bread, cut into 1-inch cubes
- 8 eggs
- 1 1/2 cups milk
- 1/2 cup cream
- 1/4 cup maple syrup
- Zest of 1 orange
- 1/2 cup toasted walnuts
- 3 tablespoons butter, cut into cubes
- Nonstick cooking spray
- Maple syrup and bananas, for serving
Place bread cubes on a baking sheet and toast in the oven for 8-10 minutes or until golden brown. Remove from oven and cool.
In a large bowl, whisk together eggs, milk, cream, maple syrup and orange zest. Add in the toasted bread cubes and toss in the egg mixture. Add in walnuts.
Line the crock of a slow cooker with aluminum foil and spray with nonstick cooking spray. Pour the bread and egg mixture into the slow cooker and dot the top with the cubed butter.
Cook on high for 3 hours or low for 5.