Slow Cooker Bread Pudding
8 c. day-old bread (1-inch cubes)
½ c. raisins or other dried fruit
2 c. milk
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.