Ingredients:

Vegetable cooking spray or butter
6 cups bread, preferably dense peasant style
or sourdough, cut into 3/4 - 1-inch cubes
1/2 cup slivered almonds
1 cup raisins
6 large eggs, beaten
1 3/4 cup milk (1% or greater)
1 teaspoon vanilla extract
1 1/2 cups brown sugar (increase to 2 cups if making bread pudding for dessert)
1 1/2 teaspoons cinnamon
3 cups sliced fresh strawberries or 1 bag frozen
2 cups fresh blueberries or 1 bag frozen
Fresh mint leaves (optional)

Directions:

Spray or butter the inside of the slow cooker stoneware.  Place the bread, nuts and raisins in the stoneware and toss to combine.  Whisk together the eggs, milk, vanilla, sugar and cinnamon in a separate bowl.  Pour the egg mixture over the bread mixture and toss to blend.  Set slow cooker to Low and cook for 4 to 4 1/2 hours or High for 3 hours.  Remove stoneware from heating unit and allow bread pudding to cool and set prior to serving.  Serve garnished with berries and mint leaves if desired. 

Serves: