** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Leaving the croissants out overnight uncovered will get them stale enough for this recipe. Since different slow cookers cook at different temperatures, the best way to judge when this is done is to use an instant-read thermometer. You'll need a large slow cooker to make this" 1. Grease the cookery insert of a slow cooker generously with the butter.
2. Combine the mild, cream, eggs, sugar, rum, vanilla and pecans in a large bowl and stir well to combine.
3. Divide the croissant slices evenly into four piles.
4. Place one pile in an overlapping fashion in the bottom of the slow cooker.
5. Pour in one third of the milk mixture.
6. Add another layer of croissants, then another third of the liquid.
7. Repeat one more time, finishing with a layer of croissants.
8. Cover, set on high, and cook for 1 hour
9. Then reduce the heat to low and cook until the custard is set and an instant read thermometer inserted in the center registers 190 degrees F. Serve hot or at room temperature with fantasy cherry sauce.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Alcohol, Pecan allergies.
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