From: Judith Finlayson, 125 Best Vegetarian Slow Cooker Recipes
Nothing could be simpler than this delicious recipe for an old family favorite. Use leftover raisin bread for a more fulsome version. Serve hot or cold, depending on your preference.
*Lightly greased slow cooker stoneware – (PVO recommends NOT using a 3 quarter, use 5 or 6)
1.5 cups packed brown sugar
1/4 cup butter, softened
3 eggs
1 tsp Vanilla (or 3 tbsp dark rum or whiskey)
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 1/2 cups milk
6 slices white bread cut into 1 inch squares (crusty bread is best)
1. In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and beat until incorporated. Add vanilla, cinnamon, and nutmeg and beat until blended. Stir in milk.
2. In prepared slow cooker stoneware, place bread. Add milk mixture and stir to combine. Cover and cook on HIGH for 4 hours.