Bread Pudding Slow Cooker
8 Cups Cubed Bread (I Prefer Cinnamon Swirl Toasted)
1 Cup Raisins (Optional)
1 Cup Chopped Walnuts
2 Cups Cream
½ Cup Butter, Melted
½ Cup Brown Sugar
1 Teaspoon Cinnamon
1 Teaspoon Vanilla Extract
¼ Teaspoon Ground Nutmeg
Real Maple Syrup for Garnish/Drizzle
Step 1 Place bread and raisins in a slow cooker.
Step 2 Whisk cream, eggs, butter, sugar, vanilla extract, Cinnamon and nutmeg together in a bowl; pour over bread and raisins (if using). Toss to evenly coat.
Step 3 Cook on Low until a knife inserted near the center comes out clean, about 3 hours.