Important to note I doubled this recipe but it was not necessary. This recipe serves 6 without a doubt. Every slow cooker is different this only took 3 hours in my cooker so just keep checking on this. The recipe says 5 hours. Not in my cooker. INGREDIENTS: 4 cups bread cubes, toasted (I used day-old croisants and some italian rolls toasted). 2 1/2 cups milk, scalded, cooled slightly 2 eggs, beaten 3/4 cup sugar 1/4 teaspoon cinnamon dash nutmeg dash salt 1 teaspoon vanilla extract 2 tablespoons melted butter 1 cup raisins, optional dessert sauce or whipped cream for garnish PREPARATION: Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce . Brandy Sauce Ingredients 1/2 cup heavy cream 4 (0.25-1/2 cup) tablespoons unsalted butter, at room temperature 1/2 cup white sugar 2 egg yolks, lightly beaten 2 tablespoons cognac Directions 1 In a small, heavy saucepan, bring the cream to a boil. (I used a double boiler) 2 Stir in the butter and sugar. 3 Pour some of this mixture into the egg yolks, whisking to prevent curdling. 4 Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil. 5 Remove from the heat and stir in the Cognac. You can substitute any liquor or just use flavorings of your choice.