This slow cooker dessert turns day-old French bread or brioche into something soft, custardy, and deeply comforting with almost no hands-on effort. Cubes of bread soak up a rich mixture of milk, cream, eggs, vanilla, cinnamon, and nutmeg until every piece is saturated, then cook low and slow until the edges set and the center turns just barely jiggly. Raisins scattered through add little bursts of sweetness, while a simple powdered sugar glaze poured over the warm pudding finishes it with glossy, melt-in sweetness. Since there's no meat or fish anywhere in this recipe, it's a naturally easy fit for a vegetarian table and works beautifully for brunch, dessert, or a cozy weekend treat. Serve it straight from the slow cooker insert while it's warm — the texture is somewhere between custard and cake, and it only gets better with a extra drizzle of glaze on top.
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Grease the insert of a 6-quart slow cooker with butter or nonstick spray. Spread the bread cubes in an even layer in the insert.
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until the eggs are fully incorporated and the mixture is uniform.
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