|Nutritional Guidelines (per serving)|
This cinnamon and nutmeg spiced bread pudding is made in the slow cooker, with bread cubes, eggs, milk, and optional raisins.
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 the mixture so all of the bread pieces are soaked with the milk and egg mixture. Do not stir.
Cover and cook on the LOW setting for 5 to 6 hours, or until the bread pudding is set.
Serve with a dessert sauce or whipped cream.