Here are some links to previously posted crockpot bread pudding recipes, followed by a new recipe…..
Cinnamon Raisin Bread Pudding 8 servings
1 loaf (about 16 ounces) sliced cinnamon raisin bread
1 cup raisins
8 cups milk
1 cup granulated sugar
1 teaspoon vanilla
In a 5- to 6-quart slow cooker, toss bread and raisins. In a bowl, combine milk, sugar and vanilla, stirring until sugar dissolves.
Beat in eggs until completely incorporated. Pour over bread and stir to moisten.
Cover and cook on low for 4-5 hours, or until set. (If your slow cooker has a warming setting, you may keep the pudding warm for 2-3 hours; if it doesn’t, the pudding will stay warm for up to an hour with the cooker turned off.