This dish is so good, I like to sneak some into a Tupperware container for later

Bread pudding is a classic dessert that has been around for centuries. It originated as a way to use up stale bread, milk, and eggs before they went bad. Today, bread pudding is still a popular dessert that can be enjoyed any time of year. This Slow Cooker Bread Pudding recipe is the perfect dessert for any occasion. It’s easy to make and tastes delicious!

I remember when I first learned how to make bread pudding. I was a teenager and my grandmother showed me how to make her special recipe. I felt so proud that I could make something that my family loved. I’ve been making bread pudding ever since, and this Slow Cooker Bread Pudding recipe is one of my favorites. It’s perfect for busy days when you don’t have time to spend in the kitchen, and it’s a great way to use up any leftover bread you may have on hand.

Ingredients:

- 6 cups of cubed bread
- 2 cups of milk
- 4 eggs
- 1/2 cup of sugar
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1/2 cup of raisins (optional)

Instructions:

1. Grease the inside of your slow cooker with cooking spray.

2. Add the cubed bread to the slow cooker.

3. In a separate bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg.

4. Pour the mixture over the bread in the slow cooker.

5. Gently stir in the raisins (if using).

6. Cover and cook on low for 2-3 hours or until the top is golden brown.

7. Serve warm with whipped cream or vanilla ice cream.

This Slow Cooker Bread Pudding recipe is a delicious and easy dessert that your family will love. The slow cooker makes it easy to prepare and allows the flavors to meld together for a delicious, rich dessert. This is a recipe that you’ll want to save and make whenever you have leftover bread lying around. Give it a try and enjoy a taste of nostalgia!