Crockpot Cinnamon-Raisin Bread Pudding

Description
Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Sweet Endings
 * Prep: 13 minutes | Cook: 3 hr | Chill: 1 hr
 * Makes 8 servings

Ingredients

 * 3 large eggs, beaten
 * ½ cup sugar
 * 1 tsp ground cinnamon
 * 1 tsp ground nutmeg
 * 1 cup milk
 * 1 cup whipping cream
 * 1 tsp vanilla extract
 * 2 tbsp butter, melted
 * 1 (1 lb) cinnamon-raisin bread loaf, cut into 1-inch pieces
 * ½ cup chopped pecans, toasted
 * whipped cream (optional)

Directions

 * 1) Whisk together first 4 ingredients in a large bowl; stir in milk, cream, vanilla and butter.
 * 2) Add bread cubes and pecans, stirring gently just until bread is moistened.
 * 3) Cover and chill 1 hour.
 * 4) Pour bread mixture into lightly greased 2½ qt soufflé dish; cover with aluminum foil.
 * 5) Pour 1 cup water into a 6-qt slow cooker; place a wire rack to fit cooker on bottom.
 * 6) Place souffle dish on rack.
 * 7) Cover and cook on high 3 hours or until a sharp knife comes out clean.
 * 8) Cool slightly before serving.
 * 9) Serve warm with whipped cream, if desired.