- 3/4 cup brown sugar, packed
- 8 slices cinnamon-raisin bread, buttered and cubed
- 4 eggs, beaten
- 3 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
- Garnish: whipped topping
How to Make It
Sprinkle brown sugar in a slow cooker that has been sprayed with non-stick vegetable spray. Add bread to slow cooker.
Whisk together remaining ingredients except whipped cream; pour over bread. Cover and cook on high setting for 2 to 3 hours, until thickened. Do not stir.
Spoon pudding into individual bowls. Drizzle brown sugar sauce from slow cooker over pudding. Garnish with dollops of whipped topping.