Yields 6 servings
12 slices whole-wheat bread, cut into 1-inch chunks
3 to 4 ripe, mashed bananas
5 eggs, beaten
1 cup milk
1/4 cup honey
1/2 tablespoon cinnamon
1 teaspoon vanilla extract
Spray 3 1/2-quart slow cooker stoneware insert with cooking spray. Place bread chunks in insert.
In medium bowl, combine mashed bananas, eggs, milk, honey, cinnamon and vanilla extract. Stir well and pour over bread in slow cooker, making sure all bread is immersed in mixture.
Cover and cook on low for 6 hours, or until liquid is absorbed and your banana bread pudding is set. Slice and enjoy.
NOTE: If using a larger slow cooker, cooking time may be less.
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