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Slow Cooker Bread Pudding

Editor's choice

8 c. day-old bread (1-inch cubes)
½ c. raisins or other dried fruit
2 c. milk
4 eggs
1 c. sugar
¼ c. butter (melted)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. vanilla
⅛ tsp. salt

Spray 5-quart slow cooker with cooking spray. Place bread and dried fruit in slow cooker. In a medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk. Pour over bread and toss evenly to coat. Let mixture stand 5-10 minutes, then toss again. Cover and cook on low 2.5 hours or until knife inserted near center comes out clean. 

Optional toppings: Whipped cream, vanilla ice cream, caramel, and/or nuts.

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