You're welcome.

Friends came over last night and grilled AMAZING burgers (Hi Brad and Sandra!). I volunteered to crock dessert. Remember that silly game we played several months ago where you'd pick a number and I'd pick a recipe card to crock? I still have 6 dessert cards left. I asked my other half to pick a number. He picked 20, so I shuffled through the 6 cards until I got to number 20. This was what I crocked:

"Sweet Bread and Amber Rum Custard" (6 quart pot)

~2 T unsalted butter
~3 1/2 c heavy cream
~4 large eggs
~1/2 c dark brown sugar
~1/3 c rum (I used Port Royal.)
~2 t vanilla
~1 loaf Hawaiian Sweet Bread, torn into pieces (the original recipe called for brioche. I couldn't find it ANYWHERE, so I substituted.)
~1/2 c chopped pecans
~butterscotch topping

Generously coat crock pot with butter.
Combine cream, eggs, brown sugar, rum, and vanilla in large bowl.
Stir mixture to combine.
Add 1/4 of bread to crock pot.
Add 1/4 of cream mixture over bread.
Sprinkle 1/3 of the pecans over everything.
Repeat layers with remaining bread, cream mixture, and nuts.
Cover and cook on low for 3 hours or until custard is set and a toothpick comes out cleanly.
Serve warm.
Drizzle with butterscotch.

6 servings.

This. Is. Amazing. I'm not a rum fan (unless it's in desserts, I guess) and I loved it. Brad said it was one of his favorite desserts ever. You should all go make this and wow the socks off of your friends. You're welcome.