- 2 tablespoons butter
- 2 apples, cored peeled, and chopped
- 3/4 cup brown sugar, divided
- 1 1/2 teaspoons cinnamon, divided
- 2 large eggs
- 12 oz can evaporated milk
- 3/4 cup apple juice
- 2 1/2 cups French bread torn
in 1/2 to 1- inch pieces
Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish which will fit in the slow cooker/Crock Pot.
Sprinkle with 2 tablespoons brown sugar and ½ teaspoon cinnamon.
Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces.
Place a trivet or aluminum foil ring in the slow cooker/Crock Pot.
Pour 3/ 4 cup hot water into the the slow cooker/Crock Pot.
Place the casserole dish on the ring in the slow cooker/Crock Pot.
Cover and cook on high for 2 1/2 hours, until knife inserted comes out clean.
Serve warm with vanilla ice cream or sweetened whipped cream.