4 slices bread, cubed
4 slices bacon, diced
2 eggs
2 teaspoons ground cinnamon
1 (8 ounce) container sour milk
2 teaspoons whiskey
2 teaspoons cider vinegar
1 (3 ounce) can whole pecans, drained
Preheat the slow cooker. Preheat the oven to 350 degrees F (175 degrees C).
Place bread cubes in the bottom of a stainless steel pan, level with the bottom edge. Spread the bacon evenly over the bread cubes. Layer bread cubes over the bacon, then tomato slices over the tomato slices. Pour the eggs and sour milk over the bread cubes.
In a large bowl, mix together sour milk and whiskey. Pour over the bacon and tomato mixture in the pan. Sprinkle pecans over the meat mixture.
Season with white sugar and vinegar.
Cover dish with aluminum foil and cook on Low for six hours.