Ingredients:

  • 1 lb Brioche or Challah loaf, cut into 1-inch cubes
  • 2 tbsp Unsalted butter, softened
  • 8 Large eggs
  • 2 cups Whole milk
  • 1/2 cup Heavy cream
  • 1/2 cup Maple syrup
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Sea salt
  • 8 oz Cream cheese, softened
  • 1/4 cup Powdered sugar
  • 1 tsp Lemon zest

Instructions:

  1. Grease the slow cooker liner thoroughly with 2 tbsp softened butter.
  2. Cube 1 lb brioche into 1 inch pieces and place them in the crock.
  3. Whisk 8 large eggs in a large bowl until no streaks of yolk remain.
  4. Combine 2 cups milk, 1/2 cup heavy cream, 1/2 cup maple syrup, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, and 1 tbsp vanilla.
  5. Pour the egg mixture evenly over the bread cubes until every piece is submerged.
  6. Beat 8 oz cream cheese with 1/4 cup powdered sugar and 1 tsp lemon zest until smooth.
  7. Dollop spoonfuls of the cream cheese mixture over the bread, swirling slightly with a knife.
  8. Cover and cook on LOW for 4 hours until the center is set and no longer jiggles.
  9. Vent the lid for the last 15 minutes of cooking to allow steam to escape.