Ingredients
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1 (24 oz) loaf challah bread
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4 cups whole milk
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8 eggs
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2 tsp vanilla extract
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2 tsp cinnamon
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1 cup sugar
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2 ripe bananas
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1 cup golden raisins
Steps
1
Slice bread into ½ inch thick slices. Layer half into a lightly greased 7 qt slow cooker. Slice one banana and spread over the bread with ½ cup raisins. Repeat layer with remaining bread, banana and raisins.
2
Whisk together the milk with eggs, vanilla, cinnamon, sugar. Pour over top of the bread mixture in the crock-pot and gently press down until liquid covers the bread. Set slow cooker to high heat. Cook for 1 ½ - 2 hours or until sides are browned and bread is very puffy in the center (or reaching an internal temperature of 145F or higher).
