Ingredients:
6 cups cubed bread (~ 1 inch cubed)
1 cup seedless raisins
1½ cups light brown sugar
6 beaten eggs
1¾ cups milk
1½ teaspoons ground cinnamon
1 teaspoon vanilla extract
Instructions:
1. Grease the inside of your slow cooker lightly to prevent sticking.
2. In a large mixing bowl, combine the cubed bread and raisins.
3. In a separate bowl, whisk together the beaten eggs, milk, vanilla extract, light brown sugar, and ground cinnamon until well blended.
4. Pour the egg mixture over the bread cubes and raisins. Gently stir to ensure all the bread is soaked in the mixture.
5. Transfer the mixture into the greased slow cooker.
6. Cover the slow cooker and set it to cook on LOW heat for about 3-4 hours or until the pudding is set and slightly browned on the edges.
Once done, turn off the slow cooker and let the bread pudding cool for a few minutes before serving.
Serve warm as is or with a scoop of vanilla ice cream, maple syrup, or vanilla sauce. Find the recipe for vanilla sauce here.
Note: Leftover bread pudding can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply microwave individual servings for a few seconds or warm in a low-temperature oven.

Enjoy the cozy delight of this Slow Cooker Bread Pudding and create unforgettable memories with your loved ones!