This is a little late in the year for thinking about Bread Pudding...but me...I like any dessert any time.  Also I promised my sisters at our last Crafty Sister Day that I would post this

I don't remember where I got this recipe so I can't give you a link or give proper credit.  I can vouch that the recipe has converted a few folks who told me they didn't like bread pudding.  You can serve this with vanilla sauce...or our favorite...vanilla ice cream.  I love the contrast of hot and cold.

Other variations I have made included adding toasted nuts of various types and I've used dried cranberries too.

SLOW COOKER BREAD PUDDING

SERVINGS: 6      
          
TIME: Prep: 15 min. Cook: 3 hours      
      
Ingredients:      
      
8 cups cubed day-old unfrosted cinnamon rolls  (You could also use 8 slices of cinnamon bread, cut into 1-inch cubes)
4 eggs      
2 cups milk      
1/4 cup sugar      
1/4 cup butter, melted      
1/2 teaspoon vanilla extract      
1/4 teaspoon ground nutmeg      
1 cup raisins      
      
Directions:      
      
Place cubed cinnamon rolls in a 3-qt. slow cooker. In a small mixing bowl, combine the eggs, milk, sugar, butter, vanilla and nutmeg; beat until smooth. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and cook on low for 3 hours or until a knife comes out clean.  

Resist the temptation to cook on high..the milk does not like that at all and your bread will be dry!  Allow yourself 3 hours and all will be well!