Crock Pot Cooking Directions

• Spread butter in bottom and up the sides of a 9 x 13 slow cooker or a 9 quart slow cooker.
• Lightly toast 5 pieces of white bread, cut into cubes and set aside.
• In a large bowl whisk the eggs, cinnamon, nutmeg, vanilla extract and eggnog. Set aside.
• Cover the bottom of the slow cooker with a single layer of the remaining untoasted bread slices.
• Sprinkle ⅓ of the raisins over the sliced bread.
• Repeat with another layer of bread and raisins.
• Spread the toasted bread cubes evenly over the top of the last top layer in the slow cooker.
• Sprinkle the remaining raisins over the top.
• Mix the granulated sugar and cinnamon then sprinkle over the top of the toasted bread cubes.
• Place the lid on the crock pot.
• Slow Cook for 3-4 hours on high or 4-5 hours on low or until the center of the casserole has set up and the eggs have cooked.
• Makes about 8 servings.
• Serve with syrup.