CROCK POT PECAN COBBLER

1 loaf of bread sliced or diced (I used a 1-lb loaf of challah)

6 eggs

2 cups milk

1/2 teaspoon cinnamon

Topping 

1/4 cup butter softened or melted

1/2 cup firmly packed brown sugar

1 teaspoon cinnamon

1/2 cup chopped pecans, toasted

Dash of nutmeg

Whisk together eggs, milk and cinnamon and pour over diced bread in a large bowl. Cover an let it soak overnight in the fridge or at least 4 hours. I soaked mine overnight.

When ready to bake, spray the inside of the Crock Pot (4-6 quart sized works best) to avoid sticking. Pour in bread mix.

In a small bowl mix together butter, brown sugar cinnamon, pecans and nutmeg. Crumble of the top of the bread mixture. Cover and cook on low for 4 hours or on high for 2 hours. Let sit for 15-20 minutes and serve.