Slow Cooker Bread Pudding

Ingredients

8 cups 1-inch bread cubes from a day-old French or Italian loaf
½ cup raisins optional
2 cups milk
4 eggs
1 cup cane sugar or white granulated sugar
¼ cup butter melted and slightly cooled
1 ½ teaspoons ground cinnamon
½ teaspoon vanilla extract
⅛ teaspoon salt

Directions

Butter (or spray) inside of slow cooker.

Place bread and raisins in slow cooker.

In a medium bowl, whisk milk, eggs, sugar, melted butter, cinnamon, vanilla, and salt until well combined.

Pour over bread and raisins. Toss to coat evenly.

Let stand 10 minutes and toss again to make sure custard mixture is evenly distributed.

Cover and cook on low setting 2 1/2 to 3 hours or until knife inserted near center comes out clean.

Serve warm with a drizzle of cream, whipped cream, or vanilla ice cream.